Description
Celebrate Bastille Day with elegant simplicity. These classic French crêpes, made with a cherished family 3-2-1 recipe, are light, buttery, and endlessly versatile. Whether topped with berries and Chantilly cream or simply enjoyed with a sprinkle of sugar, they bring the joy of French home cooking to your table—no resting time, no fuss, just the beauty of tradition.
Ingredients
Recipe makes about 8–10 crêpes and serves 2–3. Double the recipe if in doubt—crêpes reheat beautifully the next day!
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3 large eggs
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2 cups whole milk
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1 cup all-purpose flour
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1 teaspoon pure vanilla extract (optional, but lovely)
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3 tablespoons butter (for greasing the pan)
- Toppings:
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1 cup blueberries
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1 cup raspberries
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2 cups cold heavy cream + 2/3 cup icing sugar, whipped into Chantilly Cream
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Optional: a sprinkle of brown sugar for a caramelized touch
Instructions
Make the Batter
- Whisk together the eggs and ¾ of the milk until smooth. Sift in the flour and whisk again, then add the rest of the milkand vanilla extract. No need to rest the batter—though 15 minutes doesn’t hurt.
- Heat the Pan
- Warm a nonstick skillet or crêpe pan over medium heat. Swirl in a dab of melted butter.
- Cook the Crêpes
- Pour in ¼ cup of batter and spread evenly. The first crêpe may be your test.
- Flip with Confidence
- Flip once the edges lift and bubbles form. Cook the second side for 30–45 seconds. Stack on a warm plate.
Notes
This 3–2–1 crêpe recipe has been in my family for generations—shared with love by my Grandmother, and now made even easier thanks to the elegant Le Creuset Crêpe Pan. Whether for a Sunday morning, a sweet finish to brunch, or as the star of your Bastille Day celebration, these crêpes are always a hit.
Other French Brunch Recipes you will love: