Crépes: Are You A Sweet or Savoury Lover?

Whether you prefer sweet or savoury, crêpes serve as the ideal base for a variety of delicious fillings and toppings. And if you want to make perfect crêpes, I can’t recommend Michel Roux’s recipe enough – his method never lets me down.

For an extra-special dessert, add a touch of orange blossom water to the batter. Served with a buttery citrus sauce, it’s a real treat and never fails to impress.

Ingredients (serves 4)

• 125g / 4½oz plain flour
• 15g / ½oz caster sugar
• pinch salt
• 2 medium free-range eggs
• 325ml / 11½fl oz milk
• 50ml / 1¾fl oz double cream
• 20g / ¾oz butter
• few drops orange flower water (optional)

For the orange butter sauce (optional)

• 10 oranges, 6 juiced, 4 segmented
• 100g / 3½oz icing sugar
• 125g / 4½oz butter, diced, softened
• 4 sprigs fresh mint

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Instructions

1. For the crêpes, whisk the flour, sugar, salt, eggs and a third of the milk in a bowl to form a smooth batter.
2. Gradually stir in the rest of the the milk and all of the cream. Leave the batter to rest in a warm place for about an hour.
3. Just before cooking, stir in the orange flower water, if using.
4. Brush a small 18–20cm/7–8in frying pan with a little of the clarified butter and place over a medium heat. Add a ladleful of the batter and tilt the pan to cover the base thinly; cook the crêpe for a minute on each side.
5. Transfer the crêpe to a plate and repeat, stacking the crêpes between sheets of greaseproof paper, until all of the batter has been used up.
6. For the orange butter sauce (if using), strain the orange juice through a sieve into a saucepan and add the icing sugar. Gradually bring the mixture to the boil and cook until the volume of liquid has reduced by half.
7. Turn off the heat and whisk in the butter, a little at a time.
8. To serve, scatter the orange segments over each crêpe and roll up. Spoon over the orange sauce and garnish with a sprig of mint.

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Crêpes are a wonderfully versatile dish, quick and effortless to prepare at home. With just a handful of basic ingredients, you can whip up a batch in minutes, making them perfect for breakfast, brunch, or a light supper.

Their light texture and subtle flavour allow for endless creativity in the kitchen, meaning there’s a crêpe to suit every taste and occasion. The suggestions below offer a lovely mix of classic and creative flavours to satisfy all tastes.

Fun for all the family

Crêpes are a brilliant way to get kids involved in the kitchen. The batter is quick to mix, and children can enjoy adding their favourite toppings, making it a fun, hands-on activity.

Suggested toppings:

Sweet:

• Nutella and sliced bananas
• Strawberries with whipped cream
• Lemon juice with a sprinkle of caster sugar
• Stewed apples and cinnamon
• Maple syrup and toasted pecans
• Greek yoghurt with honey and blueberries
• Caramel fudge sauce and sliced pears

Savoury:

• Ham, grated cheddar, and a fried egg
• Wilted spinach with ricotta and black pepper
• Smoked salmon, cream cheese, and chives
• Sautéed mushrooms with garlic and Gruyère
• Roast vegetables with feta and rocket
• Crispy bacon and grilled tomatoes
• Chicken, pesto, and mozzarella

Drink Pairings

Sweet Crêpes:

• For lemon and sugar or berries and cream, try a glass of Monbazillac, a luscious local sweet wine from the Dordogne valley.
• For crêpes with apple or caramel, a sparkling French cider (cidre doux) from the region is a classic and refreshing choice.

Savoury Crêpes:

• With ham, cheese, or mushrooms, a glass of Cahors Malbec brings out the earthy, savoury flavours.
• For smoked salmon or creamy spinach fillings, a crisp Bergerac Sec pairs beautifully.

These local drinks will enhance your crêpe experience and bring a taste of southwest France to your table – and you’ll be supporting local businesses!