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Nadege Preston

Nadege Preston


Total Article : 82

About Me:Hi I’m Nadege and I study French at the University of Leeds, and I have just completed my third year abroad in Montpellier studying literature and enjoying the sunshine! I love art; painting and being creative, as well as photography and baking. Travelling is my favourite hobby at the moment; experiencing the French language and culture. I hope you enjoy reading some of my articles!

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French cooking: Crêpes

French cooking: Crêpes

Crêpes are a very popular dessert, particularly on pancake day, and they are eaten in France very often. Crêpes, as English people know them, are a sweet dessert, typically filled with lemon and sugar or Nutella. However, although these are eaten in France, French people also eat savoury as well as sweet pancakes. These savoury pancakes are called ‘les crêpes au sarrasin’ and are made with a darker batter. Sarrasin can be translated as wheat, and is the type of flour used to make these pancakes (buckwheat flour). These crêpes are in fact a much healthier option, because the ‘sarrasin’ used contains many vitamins, minerals and is a great source of protein. Additionally, the crêpes au sarrasin are less calorific and are suitable for people who are intolerant to gluten. In many French restaurants, there will be a menu with savoury crêpes for the main meal and sweet crêpes for dessert. Sounds like the perfect meal does it not?


Well now, you are able to create your own crêpes au sarrasin, a more healthier option, yet perfect for a lunchtime meal!

You are able to add the ingredients of your choice onto the crêpe, but this recipe will enable you to make the typical crêpe au sarrasin, with the topping of egg, cheese and ham.


Preparation time: 5 minutes

Cooking time: 5 minutes


Ingredients for the batter: (6 portions)

250g sarrasin flour

2 eggs

Grated cheese

25cl milk

25cl water

40g butter


Salt, pepper



1) Pour the flour into a mixing bowl. In the centre, create a hole for the 2 eggs, then beat them into the flour whilst slowly adding the milk and the water. Then add the butter, melted. Lastly, add a pinch of salt and pepper.

2) Leave the mix to set for around 2 hours before cooking.

3) Turn on the hob and pour some oil into the crêpe pan. When hot, pour enough mix for one crêpe into the pan.

4) Flip the crêpe so it cooks on both sides.

5) For the egg, cheese and ham topping, crack open an egg onto the crêpe and leave it to cook. Then add the grated cheese on top, and lastly the slice of ham.

6) Serve with a side salad.

7) Repeat this method for the other crêpes. 



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