DISH RESEARCH · Dish
Crêpe
Thin French wheat crêpes made with eggs, milk and butter.
About Crêpe
Crêpes are thin French pancakes cooked from a fluid wheat-flour batter. This profile follows the French Cooking Academy's plain version with eggs, full-cream milk, butter, salt and a little sugar, excluding its optional rum or liqueur.
Milk, eggs and butter give the crêpes a gentle richness, while the small amount of sugar leaves them lightly sweet rather than dessert-heavy. Pan browning adds a mild toasted flavour around the thin edges.
Each crêpe is broad, very thin and flexible, with a pale golden surface mottled by deeper brown spots. The centre remains tender and supple while the fine edge becomes lightly crisp.
Allergens in this recipe
Contains: Wheat (gluten), Egg, Milk.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Crêpe
French Cooking Academy Classic Crêpes.
- Plain wheat flourThin batter structure
- SaltSeasoning
- White sugarLight sweetness
- EggsBinding and tenderness
- Full-cream milkBatter liquid and richness
- Unsalted butterTenderness and flavour
- Cooking oilLight pan greasing
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Plain wheat flour:
- Salt:
- White sugar:
- Eggs:
- Full-cream milk:
- Unsalted butter:
- Cooking oil: . The source does not specify the oil's botanical source or complete formula.
Origins & food traditions
The French Cooking Academy supplies the complete classic crêpe recipe selected here, with rum or another liqueur explicitly optional and excluded. The reference article independently identifies the crêpe as a very thin pancake originating in France.
Countries
- France
- FranceCatalogue link pending review
Cuisines & regions
- French Cuisine