Bonjour à toutes et à tous!

Humble Beginnings: A History of Crepes

Crêpes originated in Brittany, the northwest region of France. Their history can be traced back to the 13th century, a time when buckwheat, a nutritious, hardy grain, was introduced to the region. Brittany’s cool, rainy climate was perfect for growing the grain. Soon, the first galettes or buckwheat pancakes were born. These were not the sweet light pancakes that we know today but rather hearty, savory versions filled with whatever ingredients were on hand.

As time went on, white flour became more accessible, and the sweet, lighter version we adore started to emerge. These delicate pancakes quickly gained popularity across France, becoming a beloved part of French culinary tradition.

Crêpes Today: A Staple of French Life

In contemporary France, crêpes are more than just food; they are a cultural icon. Enjoyed as both a casual snack and a meal, they perfectly encapsulate the French philosophy of finding joy in the simplicity of good food. Whether it’s a quick breakfast, a leisurely brunch, or a dessert, crêpes are versatile and beloved by all ages.

The Charm of Parisian Crêpe Vendors

Strolling through the streets of Paris, one is never too far from the irresistible aroma of crêpes being made. These street vendors, often found in picturesque corners of the city or bustling tourist spots like Montmartre or along the Seine, are a quintessential part of the Parisian experience. With their sizzling hot plates, they skillfully swirl the batter, creating perfect, golden treats, often filled with delectable choices like Nutella, sugar and lemon, or ham and cheese.

These street-side crêperies are not just about the food; they are a testament to the French way of life, where good food, simplicity, and tradition blend seamlessly. They offer a moment of delight in the busy lives of Parisians and a tasty adventure for tourists.

Crêpes in Daily French Life<

In French homes, making crêpes is often a family affair, especially on Chandeleur (Candlemas), a day celebrated on February 2nd, where the tradition is to eat crêpes. Their versatility means they can be adapted to any meal – garnished with savory fillings for lunch or sweet toppings for dessert. The simplicity of their ingredients – flour, eggs, milk – makes them accessible to everyone, a true democratization of gastronomy.

The Joy of Crêpes

Crêpes are not just a culinary delight but a symbol of French culture – a blend of history, simplicity, and the joy of sharing. They remind us that sometimes the simplest things can bring the most pleasure. So, whether you’re savoring a crêpe from a street vendor in Paris or flipping one in your kitchen, remember to enjoy the experience, for, as we say in France, “La vie est belle, surtout avec des crêpes!” (Life is beautiful, especially with crêpes!)

A bientôt! Et bonne cuisine!


Prep Time 10 minutes
Cook Time 30 minutes
Chill and rest time 30 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Main Course
Cuisine French


  • Crêpe pan seasoned


  • 1 ¼ cup all-purpose flour
  • ¼ tsp salt
  • 1 tsp sugar
  • 3 large eggs
  • 2 cups milk
  • 2 tbsp unsalted butter melted


Prepare the batter

  • Sift the flour, salt, and sugar in a large bowl.
  • In a second bowl, beat the eggs with a wire whisk until well blended.
  • Add the milk and 2 tablespoons of melted butter to the eggs. Stir to blend well.
  • Slowly pour the liquid into the dry ingredients. Stir until smooth.
  • Cover and let rest in the refrigerator for at last 30 minutes.

Cook the crêpes

  • Heat the crêpe pan over medium-low heat for 2 minutes. Brush the pan with a bit of melted butter or grape seed oil.
  • Lower heat to low and allow oil to warm on pan for 1 minute.
  • Increase heat to medium and pour 2 tablespoons of batter on the pan. Quickly tilt and turn the pan so that the batter evenly covers the bottom of the pan.
  • Cook untouched until the edges begin to brown, about 1 to 1 ½ minutes.
  • Use a spatula to flip the crêpe and cook and additional minute or so.
  • Transfer to a wire rack and repeat the above steps until you have made all the crêpes.


  • Fold each crêpe in half, and then into quarters.
  • Arrange 2 to 3 crêpes on a plate. Dust with confectioners' sugar. Sprinkle with fresh berries and a bit of lemon zest.


Cooking Notes
While it’s ideal to let the batter rest in the frigo, it’s not essential. If you are pressed for time, skip this step.
Every stove is different. Use your first crêpe as a test and adjust the temperature up or down as needed.
Here, we are serving the crêpes with a simple fruit garnish. Crêpes are infinitely versatile, so go wild. Fill them with sweet or savory fillings. Or, leave them plain, drizzle with chocolate sauce and a dollop of vanilla ice cream.