A light, thin, egg-rich pancake. The word is French, but the crèpe is so versatile that it exists in many other languages, too. It’s a Russianblini, a Jewish blintz, a Chinese egg roll, a Greek krep or a Hungarian palacsinta. Depending on the filling, a crèpe can be an appetizer, main dish or dessert.
Crèpe batter should be the consistency of heavy cream. Letting the batter rest for an hour or so after mixing allows the flour to absorb moisture and gives the air bubbles time to dissipate so that the crèpes you make don’t have tiny holes.
You can make crèpes in advance. Stack, wrap and refrigerate them for a few days and reheat to serve. For longer storage, double wrap and freeze.
Click here for a crèpe recipe.