Authentic French Crêpes Recipe

Matt served a mission for our church in the Belgium Brussels/Netherlands mission. He spent most of his time in northern France and fell in love with fresh baguettes, good cheese, and crêpes. When I ask him to say, “the crêpe” in French, it sounds like, “day crehp” and makes me laugh. He cut this authentic French crêpe recipe out of a magazine an old woman gave him when he was in the city of Arras, France, a two-hour train ride north of Paris. We have loved making this crêpe recipe over the years and hope you love it too!

Don’t worry if your first few don’t turn out picture perfect. After a few crêpes you get the hang of it and it becomes fun! Our daughters request these for breakfast regularly and have even asked for them for their birthday dinners! We make a bunch of the crêpes ahead of time, then I put them in a tortilla warmer like this one. We pass them around the table and then everyone can choose their toppings. It is such a fun meal!

Crêpes

Authentic Crêpe Recipe Ingredients:

• 1 cup flour, sifted
• 2 eggs
• 3 Tablespoons sugar
• 2 pinches salt
• 1 1/2 cups milk
• 2 Tablespoons melted butter or canola oil
• 1/2 teaspoon vanilla

Making sure that your pan is greased well will help you flip your crêpes easier. Also be sure that your pan is hot before you pour the batter in. For Christmas, the girls decided to give Matt this crêpe maker. He loves it! It heats up evenly and makes beautiful crêpes. He feels like a French vendor on the street making crêpes for us! My precious Nutella is pictured below. Mmm!

Authentic French Crêpe Recipe Instructions:

Put the flour, eggs, sugar, salt, and milk in a bowl and mix well with a wire whisk. The mixture should be liquid, but still a little doughy. Add melted butter or canola oil, vanilla, and beat well. Let batter rest. (You can make this the night before and let it sit in the fridge until breakfast. I usually make the batter and cook them right away and they are fine.) 

Before cooking, mix well with whisk. Oil the pan with a paper towel or spray and place over medium-high heat. Coat the pan with a thin layer of batter and swirl to cover pan. Let cook until the crêpe is browned at the corners and starts to pull back and release easily from the pan. Then, faite-la sauter (make it jump)! Or – flip over with a spatula. Let other side cook until browned.

I like folding them into triangles like you get from the street vendors. Fold in half, then fold both outer sides into the middle in thirds. Put filling of choice in and enjoy your authentic French crêpe!

Other favorite fillings include:

• Cinnamon sugar
• Nutella and strawberries
• Nutella and bananas
• Powdered sugar
• Butter and brown sugar
• Savory fillings (don’t add sugar into batter for these)
• Brie cheese
• Chicken & broccoli

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Crêpes

Author Kara

Ingredients

• 1 cup flour sifted
• 2 eggs
• 3 Tablespoons sugar
• 2 pinches salt
• 1 1/2 cups milk
• 2 Tablespoons melted butter or canola oil
• 1/2 teaspoon vanilla

Instructions

1. Put the flour, eggs, sugar, salt, and milk in a bowl and mix well with a wire whisk. The mixture should be liquid, but still a little doughy. Add melted butter or canola oil, vanilla, and beat well. Let batter rest. (You can make this the night before and let it sit in the fridge until breakfast. I usually make the batter and cook them right away and they are fine.)

2. Before cooking, mix well with whisk. Oil the pan with a paper towel or spray and place over medium-high heat. Coat the pan with a thin layer of batter and swirl to cover pan. Let cook until the crêpe is browned at the corners and starts to pull back and release easily from the pan. Then, faite-la sauter (make it jump)! Or - flip over with a spatula. Let other side cook until browned.

3. I like folding them into triangles like you get from the street vendors. Fold in half, then fold both outer sides into the middle in thirds. Put filling of choice in and enjoy!