Prep time
5 mins
Total time
30 mins
Serves
10-12 crêpes
Level
Easy
Salty Crêpe – French Market Crêpe Recipe
Perfect for breakfast, lunch, dinner, or snacking, these dreamy French Salty Crêpes straight from France in your own kitchen. Step-by-step guide from a real Frenchie to bring these salty crêpes from the streets of Paris!
To begin with this French recipe in France…
Outside of the famous French crusty baguette, France is famous for its other type of “bread,” salty crêpes. Here in France, whenever I dont know what to cook for dinner, French hubby would happily say, “Let’s eat crêpes tonight!” and would gladly whip them up for me. No resisting on my part if he’s cooking!
Crêpes are everywhere in France, in every home, cafés, low-scale and even upscale Michelin restaurants. I mean who can resist? Salty crêpes are just a satisfying and fun meal.
My son, who was 10 years old at the time, couldn’t stop eating French savory crepes. When I became tired of making them, he took the mixer, all the ingredients, and a fry pan and learned to whip them up himself. He got so good at it that now he can have two crêpe pans going at once!
Take that as a challenge, if a little American-French boy can prepare and cook salty crêpes all by himself, then surely you can do too!
Why you’ll love this French Salty Crêpe Recipe
- French market crêpe recipe: just breath in a bit of France in your own cozy kitchen.
- Family friendly: loved by toddlers, kids, adults and the elderly! It’s a sure win!
- Make it in advance: this salty crêpe recipe can be made in advance and stored in the frig.
- So versatile: Fill the crepes with your favorite filings, from cheese, meat, eggs, and any leftovers.
What do French people call crêpes?
This will be an easy French lesson for you because it’s so similar to the English language. In English people typically say crêpe with a long “a” sound but it has a short “e” sound in French. Crêpe is pronounced “krep” in French. See I told you it’s easy!
What is the origin of savory crêpes?
The orginal French crêpe was born in northern France in a region called Brittany. Traditionally, French salty crêpes began here with buckwheat flour and later evolved into a more versatile wheat flour crêpe years later.
What street in Paris is famous for crêpes?
If you’ve been blessed to find yourself in Paris and would like to try a classic French salty crêpe with real French ingredients, check out Rue du Montparnasse in the 14th arrondissement. This street is lined with numerous sweet and salty crêpe possibilities and it’s a popular destination for both locals and tourists.
Well known crêperies include La Crêperie de Josselin, Le Petit Josselin, and La Crêperie Bretonne. Take a picture and tag me @frenchcuisinemadesimple with your French crêpe!
What can I put in savory crêpes?
The possibilities are endless for what can be put inside a salty crêpe. My favorites always include cheese, ham/bacon, and some spinach. Left overs are also perfect for French savory crêpes as well, so be creative!
- Ham and cheese
- Egg, ham, and cheese (the classic French “Complète” galette)
- Spinach and goat cheese
- Smoked salmon and cream cheese
- Chicken, mushrooms, and Swiss cheese
- Turkey, spinach, and mozzarella
- Sautéed mushrooms and Gruyère cheese
- Bacon, cheddar, and caramelized onions
- Tomatoes, basil, and mozzarella
- Roasted vegetables and feta cheese
- Shrimp with garlic and herbs
- Ratatouille (French stewed vegetables)
- Chicken with spinach and cream sauce
- Avocado, egg, and cheese
- Spinach, mushrooms, and onions
- Ham, brie, and apple slices
- Sausage, peppers, and onions
- Tuna, cheese, and tomatoes
- Ground beef with onions and cheese
- Eggs, spinach, and feta for a protein-packed option
Recipe Tips and Tricks for the perfect French crêpes
- Weight your ingredients: this helps with precision
- Resting time: let the batter rest for at least 30 minutes which helps give the salty crêpes a smoother texture.
- Non-stick pan: this is a Must, no matter how much butter/oil is used
- Avoid lumps: if lumps occur use a blender to get them out
- Hot pan: the pan needs to be hot for the salty crêpe to cook correctly and not to become gummy
- The “test” crêpe: Don’t ask why, but it’s custom that the first crepe breaks, keep going!
How to store and reheat this Classic French crêpe recipe
- Storage: After cooking, let them cool completely. Place the crêpes on a plate, a paper towel over the top crêpe (to absorb moisture) and place the entire plate of salty crêpes in a large ziplock bag or cover it with aluminum foil or saran wrap.
- Reheating: Simply oil the pan on a low-medium heat, and place the crêpe on the pan covered with a lid for about 30 seconds. Flip it after it becomes warm and cook the other side.
Ingredients for French Market Crêpes
- Sifted flour: avoid lumps, wheat makes the crêpe strong as the protein in flour form gluten when mixed with liquid
- Your choice of milk: adds richness, gives smooth texture
- Eggs: helps bind all ingredients together, helps it cook properly
- Salt: flavor enhancer, strengthens gluten structure
- Oil/butter: helps from sticking to the pan, creates a smooth, flexible texture
- Sugar: helps develop the beautiful golden-brown color and helps flavor
- Your yummy crêpe fillings
These salty crêpes pair well with :
French Salty Crêpes
Make authentic French savory crêpes with this easy recipe. Crispy edges, savory fillings, and simple ingredients for a delicious anytime homemade meal.
Ingredients
2 cups (250 g) sifted wheat flour
2 1/8 cups (500 mL) your choice of milk
3 eggs
2 tablespoons of oil
2 tablespoons of supgar
2 pinches of salt
butter/oil for the pan
your yummy fillings
Instructions
- Put the eggs, milk, oil, salt, and sugar in a bowl and beat together until nice and smooth.
- Add the flour slowly to the mixture while beating.
- Take a crêpe pan, or a non-stick pan, and add a little butter/oil allowing it to melt on medium heat and wait until the pan is hot.
- Spoon a small ladle amount of batter gently onto the pan.
- Pick up the pan and swirl the batter around making a circular motion with your wrist so that the crêpe circles toward the border/edges of the pan and the batter is evently distributed.
- If you put too much crêpe batter in the pan, simply tilt the pan and pour out the extras in the batter bowl. If you need a little more batter in the pan, take more batter and place it where needed.
- Ideally, the crêpe should be round and have a thin layer of batter in the pan. Don’t worry if your crêpe isn’t perfect! It might take you a few times before you get a nice even circle in the crêpe pan. The taste is the most important!
- When the batter starts to bubble, and the sides brown on the “face-down part” of the crêpe, take the spatula and give it a quick flip to the other side.
- Cook the crêpe until it turns a very light golden lacy brown.
- If wanting to warm your fillings, like cheese, inside the crêpe: When the crêpe is just about done, turn the heat down to low and add your favorite fillings inside the crêpe.
- Always oil the pan again between crêpe. Bon Appétit!
Notes
- Double the recipe for a hungry family!
- The crêpes conserve in the frig for 2-3 days and the batter for about 5 days.
- Weight your ingredients: this helps with precision
- Resting time: let the batter rest for at least 30 minutes which helps give the salty crêpes a smoother texture
- Non-stick pan: this is a Must, no matter how much butter/oil is used.
- Avoid lumps: if lumps occur use a blender to get them out
- Hot pan: the pan needs to be hot for the salty crêpe to cook correctly and not to become gummy
- The “test” crêpe: Don’t ask why, but it’s custom that the first crepe breaks, keep going!
- Storage: After cooking, let them cool completely. Place the crêpes on a plate, a paper towel over the top crêpe (to absorb moisture) and place the entire plate of salty crêpes in a large ziplock bag or cover it with aluminum foil or saran wrap.
- Reheating: Simply oil the pan on a low-medium heat, and place the crêpe on the pan covered with a lid for about 30 seconds. Flip it after it becomes warm and cook the other side.
