🥞 Crêpe
A crêpe is a very thin pancake made from a pourable batter of wheat flour, eggs and milk, cooked in a buttered pan until lacy and golden at the edges. It is soft and delicate, with a neutral, slightly buttery taste that suits both sweet and savoury fillings. Crêpes are folded into quarters or rolled and eaten for breakfast, as a snack or as dessert.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 125 g plain flour
- 2 eggs
- 300 ml milk
- 20 g butter, melted, plus a little for the pan
- 1 pinch salt
- 1 tsp sugar (optional)
Method
- Whisk the flour, salt and sugar with the eggs, then gradually whisk in the milk until smooth.
- Stir in the melted butter and rest the batter for 20 minutes.
- Heat a non-stick pan and wipe it with a little butter.
- Pour in a small ladle of batter, swirl to cover the pan thinly and cook 1 minute until the edges lift.
- Flip, cook 30 seconds more and stack on a plate. Fill and fold to serve.
How to make it lighter
- Wipe the pan with a paper towel dipped in butter instead of adding a knob each time.
- The filling usually decides the calories: fruit and a squeeze of lemon keep it light.
- Two crêpes of about 60 g each make a reasonable portion.
History
Crêpes are closely associated with Brittany in north-west France, where thin pancakes were made for centuries, first with buckwheat and later with wheat flour. In France they are traditionally eaten on Candlemas (La Chandeleur) on 2 February. Today crêperies serve them worldwide.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Crêpe and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →