Crêpes originated in Brittany, France, dating back to the 13th century when wheat flour became more widely available. Traditionally enjoyed during festivals like La Chandeleur, crêpes quickly became a beloved dish across the country and beyond. Today, both sweet and savory varieties are enjoyed worldwide, reflecting their versatile and timeless appeal.
This crepe batter recipe should make approximately 12-15 crepes, depending on the size and thickness of each crepe. If you're making standard 8-10 inch crepes, this would serve about 4-6 people.
This recipe is serve at Jam! on Main in Bozeman, MT.
