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Crêpes

Name: Crêpes
Total time: 25 min
Yield: Serves 2
Cuisine: France
Ingredients: 150g All-purpose flour; 2 Egg; 300ml Milk; 1 tbsp Butter; 1 tbsp Sugar; Each to taste Butter; Each to taste Sugar; Each to taste Lemon juice

Dessert

⏱ 25 min

👥 Serves 2

Difficulty ⭐

Thin batter wrapped around sweet or savory fillings — a versatile classic born in Brittany.

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📖 The Story Behind This Dish

Believed to originate in Brittany, in northwestern France, this dish traditionally splits into savory "galettes" made from buckwheat flour and sweet dessert "crêpes" made from wheat flour. Fillings range from simple butter and sugar to lavish chocolate and fruit. There's a custom of making crêpes every February 2nd for "Chandeleur" (Candlemas), and they're also a familiar, everyday dish made at home.

🌆 Where it's eaten: In a Brittany kitchen, the sound and aroma of batter spreading thin in the pan color a family's relaxed weekend morning.

🥕 Ingredients (serves 2)

All-purpose flour 150g
Egg 2
Milk 300ml
Butter 1 tbsp
Sugar 1 tbsp
Butter Each to taste
Sugar Each to taste
Lemon juice Each to taste

👩‍🍳 Instructions

In a bowl, combine the flour and sugar, then add the beaten eggs and mix.
Gradually add the milk, mixing to avoid lumps.
Add melted butter and mix, then let the batter rest for 30 minutes.
Lightly butter a pan and heat, then pour in the batter, spreading thin.
Once the edges turn golden, flip and cook briefly on the other side.
Top with butter, sugar, and lemon juice, then fold to finish.

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