Crepes have been a staple of French culinary tradition since the Middle Ages, originally a simple pancake made from buckwheat or wheat flour. Over time they evolved into both sweet and savory dishes, enjoyed at family breakfasts, street fairs, and special occasions like Candlemas (La Chandeleur).

In Brittany, buckwheat "galettes" are savory and often filled with ham, cheese, and egg. Sweet crepes, especially in the Parisian tradition, are made with wheat flour and served with sugar, jam, or chocolate. Each region adds its own local fillings and toppings.

Classic French crepes are served warm, folded or rolled, and dusted with powdered sugar. Sweet versions may be topped with lemon juice, jam, or Nutella, while savory galettes are typically served with a side salad. They are often enjoyed with a café au lait.

Crepes are especially popular on La Chandeleur (Candlemas) on February 2nd, a day traditionally associated with making and eating crepes for good luck. They also appear at family brunches and summer festivals across France.

The defining feature of French crepes is their ultra‑thin batter and delicate texture, achieved by a high liquid‑to‑flour ratio and quick cooking on a hot, lightly‑greased pan. This results in a pliable sheet that can be folded or rolled with ease.

Traditional French crepes use wheat flour, whole milk, eggs, melted butter, a pinch of salt, and a splash of vanilla. Substitutes like gluten‑free flour blends, plant‑based milks, or dairy‑free butter work well, but they may slightly alter texture and flavor.

Serve these sweet crepes alongside a light fruit salad, a cup of café au lait, or a glass of chilled Prosecco. For a savory contrast, offer a cheese plate with Brie and grapes.

Common errors include using batter that’s too thick, not pre‑heating the skillet enough, over‑greasing the pan, and flipping too early or too late. Each mistake can lead to thick, soggy, or torn crepes.

A blender quickly emulsifies the butter, milk, and eggs, creating a uniformly smooth batter without lumps. This ensures the thin consistency needed for delicate, evenly‑cooked crepes.

The YouTube channel Matthew in the Kitchen focuses on quick, approachable home‑cooking tutorials, emphasizing simple techniques, everyday ingredients, and dishes that can be prepared with minimal equipment.

Matthew in the Kitchen presents French recipes in a relaxed, beginner‑friendly style, using common kitchen tools like a blender and non‑stick skillet, whereas many French cooking channels emphasize classic techniques and specialized equipment such as crêpe makers or copper pans.