What is it about this dish that just has us craving more each time we eat it? Or, what is it about this dish that makes those who haven't had it yet, want to try it so badly? It could be the fact that they remind us of pancakes but can be eaten on the go, ready to travel as well as we are. Perhaps it's the fact that they're so versatile that they can be filled to the brim with chocolate sauce, bananas, and nuts, or filled with fresh tomatoes, spinach, and a balsamic reduction. Maybe it's even due to the fact that these crêpes, as small and thin as they might be, can be stacked together to create a unique and scrumptious cake.

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Whatever the reason might be that crêpes are a highly sought-after dish, there's no denying the fact that they're one of France's most beloved dishes. With that being said, they also have a history there, as well, and were originally (and still are) eaten for Candlemas. In French, the celebration is known as la Chandeleur, and symbolizes the purification of the Virgin Mary and the presentation of the baby Jesus. On la Chandeleur, it's also a day when the French eat many crêpes and in modern times, it's the day for the dish. So, how can you make them at home, and why are these thin pancakes so delicious?

How You Can Easily Recreate Crêpes At home

Interestingly enough, the difference between a pancake and a crêpe is the addition - or lack thereof - of baking powder. Whereas a regular pancake recipe will use baking powder to achieve that fluffy, cloud-like texture that we crave so much, a crêpe recipe will leave this out as the pancakes don't need to rise. In fact, their trademark quality is that they are so thin and airy, yet durable enough to be filled. Another difference is that pancakes are usually poured onto a hot griddle and left to cook and rise while they do it, while crêpes are intentionally thinned out. This is done by using a special tool and a round flat top, which allows the batter to spread out easily and also allows it to be flipped just as easily when one side is finished cooking. The good news is that you don't need either of these things to make them at home, unless you want them, of course.

Traditionally, a crêpe recipe consists of flour, milk, melted butter, eggs, salt, sugar, and vanilla extract. The order in which these ingredients are added counts, too and the dry ingredients should go first with the eggs and vanilla, followed by the milk, and then, finally, the melted butter. The batter itself should be left to sit for several minutes before being used as it will thicken slightly, and then it's time to rock and roll! The trick is to mix the batter enough that there are no lumps or bumps, as another key trait of a crêpe is its smoothness. Once the pan has heated, add only enough batter to create a thin, slightly translucent layer in the bottom of the pan - a nonstick is best for this. When the crêpes are done, they can be filled with literally anything, savory or sweet. They can be rolled or, traditionally, folded twice into a triangle shape and eaten with a fork and knife.

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Why Are They So Good?

Crêpes are good because - plot twist - the ingredients inside of them are so delicious. The crêpe, on its own, tastes similar to that of a dry pancake but with a far more pleasant texture. However, just as you wouldn't eat a dry pancake, you wouldn't normally eat crêpes sand ingredients or toppings, either. This dish could be eaten in a traditional dish such as crêpes Suzette, or on their own after being filled with another combination.

Traditionally, Nutella is a popular option, followed by fresh berries and a dollop of whipped cream on top. As far as savory ingredients go, a medley of roasted vegetables is always a crowd-pleaser. Nowadays, you can find anything from fresh mozzarella, spinach, and sun-dried tomatoes to roasted chicken and cheese. Even smoked salmon and crème fraîche is a great option for a light lunch. The best part about crêpes is that anything goes and even if you're not making them in a traditional French way, they're still just as delicious. The other great part about them? They can be eaten any day of the year!

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