Crêpes Bretonnes are originally from the north west of France. While they are the famous dish of Brittany, they are now found all over the country and have become a staple in French cuisine.
In France, crêpes are traditionally served on Candlemas (La Chandeleur), a Christian holiday on February 2. This special date is commonly known by the French as “Le Jour des Crêpes” (literally translated “The Day of the Crêpes”), referring to the tradition of enjoying crêpes on the holiday.
Don’t confuse Crêpes with galettes. Although most Americans do not distinguish the two, they are two entirely different recipes. Crêpes are made with white flour and are eaten usually sweet (filled with sugar, fruits, chocolate, jam, salted caramel, etc.), while galettes are made with buckwheat flour and are consumed as a savory dish.
Crêpes are easier to make with a special crêpe pan found on Amazon or in specialty cooking stores, but they can be made in any large, flat pan. Don’t worry if the first several crêpes don’t look pretty; it takes a little skill and patience to make crêpes!
The recipe below is for the traditional crêpes from Brittany with a special ingredient: rum!
You can fill the crêpes with whatever you like. If you want, you can fill it with sweets, jams, fruits and eat them for breakfast or dessert, or you can fill them with more savory foods like meats and cheeses for a more hardy meal. Today, I have a sweet tooth and will fill them with salted caramel and fresh fruit.
I hope you enjoy these crêpes as much as my family does. If you make my Crêpes Bretonnes recipe, take a picture and tag me on Instagram so I can see your cooking! Also, please leave a comment below and let me know how you like to eat your crêpes!
Bon appétit!
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1. Mix the flour, eggs, sugar, and salt in a large bowl. Add the milk slowly and whisk vigorously to get a smooth batter. Add the rum. 2. Melt the butter and add it to the batter. Whisk thoroughly so that there aren't any lumps. Cover and let rest for one hour. 3. After it is rested, get a non-stick crêpe pan and preheat the stove on medium-high. Lightly oil the bottom of the pan with vegetable oil using a paper towel wad or a cooking spray. 4. Place a small dollop of batter on a preheated pan, rolling the pan around to ensure that the pan is evenly and thinly covered. Cook until lightly golden and flip each crêpe using a spatula. In order to lightly oil my pan uniformly before each crêpe, I roll several layers of paper towel around the teeth of a fork and hold it with an rubber band. My grand-mother used this technique and would lighlty paint the bottom of the non-stick crêpe pan.
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Instructions
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