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Meat, Northern, Eastern and Western France

Morvan crapiaux with bacon and green salad

Crapiaux are thick savory pancakes from the Morvan region, made with flour, eggs, and cream, studded with smoky bacon. This easy recipe takes 40 minutes for 4 people, at about €1.90 per person. The key is letting the batter rest so it turns soft, then cooking it over medium heat so the thick pancakes cook through.

Tonight we're taking a trip to the Morvan region with crapiaux, these thick golden pancakes packed with bacon, served with a green salad for freshness.

Morvan crapiaux with bacon and green salad
Total time
40 min
Difficulty
Easy
Cost per person
€1.90
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

A crapiau is the thick savory pancake of the Morvan region, far heartier than a classic French crepe. Its batter of flour, eggs, milk, and cream cooks gently in a little butter until golden and tender, while smoky bacon adds crunch and depth. It's a simple, filling dish that warms you up without any fuss on chilly fall, winter, or spring evenings.

This recipe works perfectly for a weeknight family dinner. Kids tend to love its texture, somewhere between a pancake and a flatbread, while adults appreciate the crisp green salad that balances the richness of the crapiaux. Mon Chou brings you this recipe so you can enjoy a traditional dish from central France without any complications.

The ingredients

4 people

Pantry

  • Flouroften in the pantry 250 g
  • Oiloften in the pantry 2 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 3
  • Milk 40 cl
  • Heavy cream 10 cl
  • Butter 30 g

Butcher

  • Smoked bacon bits 200 g

Fruits and vegetables

  • Chives 6 sprigs
  • Green salad 1

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Mix the flour, eggs, milk, cream, and a pinch of salt until you get a thick, smooth batter.

    Pour the milk in little by little, it helps avoid lumps.

  2. Let the batter rest while you prepare the rest. 30 min

    This rest lets the flour swell, it's what gives the crapiaux their tenderness.

  3. Cook the bacon bits in a dry nonstick pan until golden, then drain them on paper towels. 5 min

    No need for fat, the bacon renders its own.

  4. Stir the bacon and chopped chives into the batter, then cook thick ladlefuls in a little butter, 3 minutes on each side. 12 min

    Keep the heat medium, these thick pancakes need to cook all the way through.

  5. Make the dressing with the oil, vinegar, salt, and pepper, toss the salad, and serve everything hot.

    Add a touch of mustard to the dressing, it perks up the crapiaux.

Our tips to get it right

  • Heat your nonstick pan well before adding the butter, the crapiaux release more easily and brown evenly.
  • Don't make them too thin, the thickness is exactly what defines a crapiau and gives it that soft center.
  • If the batter looks too thick after resting, stir in a little cold milk, a spoonful at a time, until it coats the back of a ladle again.

The variations

  • Swap the bacon for diced ham for a milder version that works well for sensitive palates.
  • For a vegetarian version, skip the bacon and stir grated Comté into the batter, the cheese provides the savory depth that would otherwise be missing.
  • Short on time, skip the resting step, the batter will be slightly less tender but the crapiaux will still turn out well.

What to serve it with

  • A sharply dressed green salad
  • A glass of apple juice
  • A bit of fresh goat cheese

Storage

Crapiaux keep for 2 days in the fridge in a sealed container. They freeze well once cooled, with parchment paper between each one. Reheat them in a skillet over low heat or in the oven for a few minutes so they stay moist.

Questions about this dish

Can you make the crapiaux batter ahead of time?

Yes, you can make the batter the night before and keep it covered in the fridge. Just take it out a bit before cooking so it isn't too cold.

Can you substitute the cream in the batter?

You can replace it with the same amount of milk, the crapiaux will be slightly less rich but still soft. The flavor will just be a touch lighter.

Why does the batter need to rest before cooking?

Resting lets the flour fully absorb the liquid and swell slightly. That's what gives the crapiaux their soft, tender center once cooked.

Do kids actually like crapiaux?

Yes, their texture, somewhere between a thick pancake and a flatbread, usually goes over well with kids. You can go lighter on the pepper in the dressing if the little ones are eating the salad too.

How long does it take to make Morvan crapiaux with bacon and a green salad?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in Morvan crapiaux with bacon and a green salad?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Morvan crapiaux with bacon and a green salad cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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