Easy Crepes Recipe (5 ingredients & Dairy Free)

Hunting crepes recipe that are light and neat? Check out now how easy is to make this quick and tasty treat!

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Crepes, also known as thin pancakes, have a rich history dating back centuries. Originally from France, they have become a beloved dish worldwide, cherished for their simplicity, versatility, and delicious taste. This essay explores the origins of crepes, their evolution over time, and their cultural significance.

Crepes have been enjoyed by people from all walks of life, from peasants to royalty. They are believed to have originated in the Brittany region of France around the 12th century. Initially known as galettes, they were made with buckwheat flour, an affordable and filling ingredient for peasants.

Over time, crepes evolved. Wheat flour replaced buckwheat, making them lighter and more delicate. Sweet fillings like fruit and whipped cream became popular, and crepes found their way into French courts, often served at royal banquets. As their popularity grew, crêperies—small restaurants specializing in crepes—began appearing throughout France. Crepes became a common street food, enjoyed with a variety of fillings, from cheese and ham to eggs and chocolate.

This version of crepes differs from the traditional recipe by using flour, water, baking soda, table salt, and cooking oil instead of the usual milk and eggs. Despite the differences, they still produce a soft, thin, and delicious pancake that can be paired with both sweet and savory toppings.

Crepes are incredibly versatile. They can be served as an appetizer, main dish, or snack and are popular for parties since they can be prepared in advance. They also hold cultural significance in various celebrations, such as Shrove Tuesday, Mardi Gras, and Lent. In France, Candlemas Day (February 2nd) is a traditional time to enjoy crepes, marking the end of the Christmas season.

Beyond France, crepes have influenced global cuisine. In Russia, blinis, a type of crepe, are served during Maslenitsa, a festival before Lent. In Sweden, crepes are a traditional treat on Fat Tuesday, the day before Lent begins. Their widespread appeal highlights their adaptability and lasting cultural impact.

Ingredients

(20 – 25 crepes)

• 3 cups / 400g Flour
• 2½ – 3¾ cup / 600-900g Water
• ¼ teaspoon / 1.5g Baking soda (NOT baking powder)
• 2 tablespoons / 30g Cooking oil
• ½ teaspoon / 3g Table salt

How to make crepes

1. Mix flour, water, baking soda, cooking oil and table salt into a bowl.
2. Heat medium size frying-pan on high heat. If the non stick coating isn’t that non-stick apply a THIN coating of oil or butter before each crepe.
3. Pour some batter into the tilted pan.
4. Then tilt the pan with a circular motion so that the batter coats the surface evenly. Add some extra batter if necessary. Depending on the burner cook for about 1 to 2.5 minutes until the bottom gets some golden brown spots. When the side of the crepes start to roll up the crepes should be good to flip. Loosen and flip it over to the other side.
5. Cook the other side for another minute then the crepe is ready to be filled with anything edible we can imagine. Some roll it others fold it but it’s only a matter of preference.
6. In case a visual aid is needed:

Enjoy!

Crepes come in many flavors and forms but all are delicious:

Pin now, Enjoy later!