Simple Sweet Crêpes and Savoury Galettes


Published: August 7, 2019

Crêpe is French thin pancake. It can be sweet and savoury. Those savoury ones are also called galettes. If you follow my breakfast posts on Instagram, you would notice there are three main categories of breakfast I make, noodles, sandwiches and pancakes. Crêpe is the one I make often recently. By comparison with the fluffy thick pancakes I had loved to make before, it takes lesser time preparing and cooking. I would like to share two simple types I made with some of the essential ingredients in most of the home fridges.

In this recipe, I would use self-raising flour, because this is a quick and easy weekday pancake recipe and I wouldn’t wrap other ingredients with them. If you want to make those very thin ones, use all-purpose wheat flour instead. This type of crêpe can eaten with fillings such as fruit or cream, smoked salmon, ham, egg, or mushrooms.

Ingredients – (for 2 -3 serving)

Sweet crêpe
Self-raising flour, 1 cup;
Milk, 1 1/2 cup;
Large egg, 1;
Sugar, 1tbsp;
lingonberry jam, or any other fruit jams;
Unsalted butter.

Savoury galette
Self-raising flour, 1 cup;
Water, 1 1/2 cup;
Large egg, 1;
Cheese flakes, any type you like, 1 cup;
Chopped spring onion, 1 cup;
Olive oil.

How to do –
1. For the sweet one, mix 1 cup of flour, 1 egg, 1tbsp of melted butter, 1 tbsp of sugar, and 1 cup of milk, then add in about 1/2 cup of milk gradually till the batter is runny. It doesn’t need to be very smooth. Unlike the usual fluffy pancakes, this batter needs to be runny otherwise the pancake would be thin;

2. Similar way for the savoury one. Mix 1 cup of flour, 1 egg, 1tbsb of olive oil, about 1 cup of chopped spring onion and cheese flakes with 1 cup of water first, then gradually add in about 1/2 cup of water till the batter is runny. I won’t season with salt for the cheese is salty;

3. In a non-stick flat-bottom pan, heat a little butter in medium-high heat then spoon in a big spoon of sweet batter, lift and move the pan around so that the batter spreads evenly; sprinkle some jam when the upper side is uncooked. Once you see air bubbles, usually in half a minute, flip to other side, then let it cook for 20 more seconds. One pancake should be cooked within a minute;

4. Also cook the savoury ones in the same way, only use olive oil, instead of butter;

5. Simply serve with fresh fruits and a little cream cheese.

What do you think? Share your ideas below.

What's new