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How to Make French Crepes

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French crepes are nothing too terribly intimidating or fancy; they’re essentially thin, delicate pancakes served with savory or sweet fillings. In this video, you’ll see how to make simple buckwheat crepes, the traditional crepes of Normandy, with a filling of mushrooms, spinach, tomatoes, and gruyere cheese. You’ll also get a great tip for preparing your batter a day in advance. A good batter and a little bit of technique are the keys to making beautiful crepes. The sky is the limit for what you put into your crepes: whether savory or sweet, they’re a delicious treat any time of day, from breakfast through evening dessert. Watch the video, then see our top-rated crepe recipes.

Comments

Ron & Diana Colby

Ron & Diana Colby

I would not use buckwheat flour in crepes.

Liza

Liza

These so called crepes are way too thick! They should not be called crepes either as they are made with buckwheat flour (fleur de sarassin or sarassin flour) and therefore they are called gallettes in France. Gallettes are for savoury (salé) and crepes are for dessert (sucre). In France they do not make such thick crepes or gallettes. There is way too much batter in the pan, there should be at least a third less to be authentic. What a pity because this is well intentioned and a good idea to show on video.

Abi261

Abi261

pretty cool!!!

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