French Crepe Recipe

Name: Traditional French Crepes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 2 cups Flour; 1.5 tsp Salt; 3 tbsp Sugar; 1 tbsp Baking powder; 4 eggs 2 whole and 2 seperated; 2 tbsp Melted Butter; 2 cups Milk; 1/2 tsp Vanilla (This can be increased based on preference); 2 tbsp Vegetable Oil

January 28, 2022

French Crepe Recipe, French Crepe Recipe

Written by Joelle Machia

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“Keep Calm….Make Crepes”
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Bringing French Cuisine Home

Growing up in a French household, I associate nothing with a flood of memories more than my mom’s homemade French crepes. Every time she made crepes, it felt like a special occasion—not because of a holiday, but simply because she chose to celebrate the day by preparing one of our favorite dishes. She only made them a few times a year, as raising four kids and managing a household left her drained by the weekends.

My mother traditionally served crepes on Sundays, though the French wouldn’t call it brunch. She delivered each one hot and fresh from the pan, continuing that tradition for her grandchildren. Our toppings were simple: homemade fruit preserves, powdered sugar, Hershey’s chocolate syrup, fresh strawberries from the garden, and, if we were lucky, whipped cream.

Over the years, her crepes became legendary, drawing neighborhood kids to our table to share in the treat. As a gourmet cook, she brought many wonderful recipes from her homeland, and we were lucky to have many of them written down before she passed. However, I later realized she had never written down her crepe recipe—it lived in her memory from childhood.

Years later, we discovered that one of those neighborhood kids had asked her for the recipe and had kept it safe all these years. Recently, he had it beautifully laser-engraved onto a cutting board for my sister and me. Thanks to him, we now have our family crepe recipe preserved and ready to pass down to future generations.

Uses and tips

Crepes, when the kids were involved, was for a Sunday brunch. For her more formal dinner parties, Mom would make delicious seafood crepes that were a guest favorite. Crepes are versatile that way. It takes a little tweaking to make the proper crepe for the situation.

Crepe batter can be made the night before or just before serving. We prefer to let it sit for a few hours before making the crepes.

The key, I believe, is the pans. Well-used and seasoned pans from France are ideal (they can be found online at stores like Williams and Sonoma). Omelet pans work as well. I have the pans my mom used all those years ago, and they bring her right into the kitchen with me every time I use them.

One of the greatest joys of traveling is experiencing a country’s cuisine. When I think of France and my parents’ homeland crepes, it is one of my most cherished memories. May this French crepe recipe bring France into your kitchen, bring those you love to your table, and inspire you to travel to the magnificent country of France.

Bon Appetit!

Traditional French Crepes

Homemade crepes passed down through generations

5 from 1 vote

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Prep Time 30

Cook Time 15

Total Time 45

Course Breakfast, Brunch

Cuisine French

Servings

Calories 112 kcal

Equipment

3 Crepe pans

Ingredients

2 cups Flour
1.5 tsp Salt
3 tbsp Sugar
1 tbsp Baking powder
4 eggs 2 whole and 2 seperated
2 tbsp Melted Butter
2 cups Milk
1/2 tsp Vanilla This can be increased based on preference
2 tbsp Vegetable Oil

Instructions

In a large bowl put flour, salt, sugar and baking powder and mix together. Sifting is optional.
In a seperate bowl put two whole eggs, two egg yolks, vanilla, and one cup of milk and mix well.
Add the liquid to the dry mix and stir till is forms a thick dough.
Place the thick dough into a food processor or a blender.
Set on high as you add the rest of the milk, butter and oil until it has your desired consistency. I prefer thicker crepes, so my batter is slightly thick.
Place crepe batter into an easy pour container. Idealy refridgeate for at least an hour but not required.
Heat the crepe pans, regular omelet pans can work but not ideal, with a small amount of vegetable oil. When heated pour out the vegetable oil in a bowl. You will repeat this every several crepes. How often will depend how seasoned your pans are.
Pour the desired amound of crepe batter into the pan. (I prefer my crepes a bit thicker). Immediately lift the pan and swirl the batter around until it covers the base of the crepe pan.
Watch closely the lower base of the crepe by lifting with a wooden spatula or fork. Once cooked to your preference, flip. Cook for about the same amount of time as the first side.
Serve immediately

Notes

Crepes are best served with various condiments to keep everyone at the table happy. Traditionally we would have powdered sugar, homemade fruit preserves, whip cream, chocolate syrup, Nutella, and a splash of Grand Marnier for the adults at the table.

Alternative suggestions:

If you like fluffier crepes, you can beat the eggs whites and fold them into the batter.

If you use the crepes for a main course such as a seafood filling, reduce the sugar.