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Travel the world through food with these five crepe recipes from around the world

Exploring the World Through Food: Five Unique Crêpe Recipes

Feeling the itch to travel but can’t quite go anywhere yet? Do not fear, because there are many ways to travel the world. Through food alone, you can travel anywhere! Food is such an important part of any culture—the cooking methods, ingredients, and unique flavors of a culture reveal so much about the people behind them. We challenge you to travel the world via crêpes with these five recipes. Happy travels!

Austrian Palatschinken Crêpes

Serving size: 5


  • 2 large eggs
  • ¼ tsp. salt
  • ¼ tsp. vanilla extract
  • 1 cup milk
  • 1 cup all purpose flour
  • Butter or olive oil
  • Flavored jam of choice
  • Powdered sugar


Step one: Whisk the eggs in a bowl until lightly beaten. Add salt, vanilla extract, and ⅓ cup milk. Stir to combine.

Step two: Add flour and whisk until the batter is smooth. The batter should be nice and thick. Continue whisking while gradually adding the remaining milk.

Step three: Heat a large nonstick pan over medium heat. Add butter or oil to coat the bottom of the pan. 

Step four: Pour about ⅓ cup batter into the center of the pan. Swirl the pan to spread it out evenly. Once the bottom is golden, flip the palatschinke and cook the other side for about 15 seconds.

Step five: Transfer the palatschinke onto a plate with the golden side down. Spread a thin layer of jam over the palatschinke and roll it from one side to the other to form a small tube. 

Step six: Dust the palatschinke with powdered sugar. Repeat steps four through six for the remaining batter. Enjoy!

Chinese Egg Crêpes

Serving size: 4


  • 8 wonton wrappers
  • ¾ cup milk
  • ½ cup all purpose flour
  • 2 Tbsp. vegetable oil
  • 3 Tbsp. black bean sauce
  • 1 Tbsp. Chinese hot sauce
  • 4 eggs
  • ¼ cup cilantro, chopped
  • 2 green onions, chopped


Step one: Preheat oven to 400 degrees Fahrenheit. Lay wonton wrappers on a baking tray and coat with a nonstick cooking spray. Bake for about seven minutes, or until golden.

Step two: Whisk together milk, flour, and oil until smooth. Set aside.

Step three: Place black bean sauce and hot sauce in two separate bowls. Add two teaspoons of water to each bowl and mix. Set aside.

Step four: Set nonstick pan over high heat and coat well with cooking spray. Pour about a quarter of the flour mixture into the pan. Swirl the pan to spread it out evenly. 

Step five: Beat one egg in a small bowl and pour it over the crêpe, spreading it evenly.

Step six: Cook for one minute. Carefully flip the crêpe and brush it with black bean sauce and hot sauce. Add cilantro and green onion to the top of the crêpe.

Step seven: Remove the crêpe from the pan and place two wonton wrappers down the center. Fold the crêpe over the wonton wrappers and cut it in half. Repeat steps four through seven with the remaining ingredients. Enjoy!

Latvian Spiced Apple Crêpes

Serving size: 4


  • 1 large apple, peeled and thinly sliced 
  • ½ tsp. cinnamon
  • ½ tsp. cardamom
  • ⅛ cup sugar
  • 3 eggs
  • 1 cup all purpose flour
  • ½ cup milk
  • 2 Tbsp. butter, melted
  • Butter or oil

Optional toppings:

  • Yogurt
  • Honey
  • Jam
  • Powdered sugar


Step one: Mix the apple slices, cinnamon, cardamom, and sugar in a small bowl. Set aside.

Step two: Mix eggs and flour until a paste forms. Make sure it is free of lumps.

Step three: Slowly whisk in the milk and butter until the batter’s consistency is that of gravy. 

Step four: Add the apple mixture to the batter and stir to combine.

Step five: Heat a large nonstick pan over medium heat. Add butter or oil to coat the bottom of the pan. 

Step six: Add a dollop of batter to the pan and cook until both sides are golden. 

Step seven: Add your desired toppings and enjoy!

Japanese Matcha Crêpe Cake

Serving size: 1 cake


  • 1¾ cups whole milk
  • 3 Tbsp. sugar
  • 3 large eggs
  • 1½ Tbsp. unsalted butter, melted
  • 1 cup cake flour 
  • 2 Tbsp. matcha powder
  • ½ tsp. baking powder
  • Oil
  • Whipped cream


Crêpe Cooking:

Step one: Combine milk and sugar in a small pan. Heat on medium until the milk is warm.

Step two: Beat eggs in a large bowl. Slowly add the warm milk and melted butter while whisking. 

Step three: Sift cake flour, matcha powder, and baking powder into the batter. Whisk to combine.

Step four: Pour the batter through a mesh sieve into another bowl to remove any lumps. Cover the bowl with plastic wrap and refrigerate for at least one hour. 

Step five: Set a nonstick pan on low heat. Once the pan is hot, add oil and remove any excess with a paper towel. 

Step six: Pour enough batter onto the pan to cover the bottom. Cook the crêpe for about two minutes. When you see the edges begin to get crispy, flip the crêpe with a spatula. 

Step seven: Cook the other side of the crêpe for about 30 seconds. Transfer the crêpe to a plate.

Step eight: Repeat steps six and seven until all the batter is used. Stir the batter in between crêpes to make sure the consistency stays even.


Cake Assembly:

Step one: Place a crêpe on your working surface. Spread a layer of whipped cream evenly over the crêpe.

Step two: Place another crêpe on top and spread whipped cream evenly.

Step three: Repeat steps one and two until the last crêpe is placed on top.

Step four: Wrap the cake with plastic wrap and set in the refrigerator for two hours. 

Step five: Once the cake has set, remove the plastic wrap. Dust matcha powder over the cake and add a dollop of whipped cream. Serve and enjoy!

Classic French Crêpes

Serving size: 12


  • 1 cup all purpose flour
  • 1 tsp. sugar
  • ¼ tsp. salt 
  • 3 eggs 
  • 2 cups milk
  • 2 Tbsp. butter, melted
  • Butter or oil


Step one: Sift flour, sugar, and salt. Combine in a small bowl and set aside.

Step two: In a large bowl, beat eggs and milk together. Slowly add in the flour mixture as you continue beating. Stir in melted butter.

Step three: Heat a large nonstick pan over medium heat. Add butter or oil to coat the bottom of the pan. 

Step four: Add about two tablespoons of batter onto the pan. Swirl the pan to spread it out evenly, as thinly as possible. Cook until golden on both sides.

Step five: Repeat step four for the rest of the batter. Serve hot and enjoy with toppings of your choice!

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