Easy French Crêpes Recipe

Sunday mornings in Le Chef’s household are precious. We wake up early (merci bébé!) and I know that we only have an hour or so before Le Chef has to go off to work. There is rarely time to have a luxuriously slow family brunch with multiple dishes, but I find it is important to sit down over a nice meal. There is nothing simpler to make than this Easy French Crêpes Recipe.

I love Crêpes because they are fun and festive, they bring joy to my daughter’s face and my husband loves them just as much. As a child my mom would make the best crêpes and as we got older she taught us the recipe that she learned from her mother, my Quebeçoise “Nanny”, Alice Aubin. These Crêpes are perfection. Light and a little spongy, they are great on their own or simply topped with butter, granulated sugar and a squeeze of lemon juice. The Canadian in me loves to drizzle real Maple Syrup over the top…miam!

Equipment Needed

A Crêpe pan (with a shallow rim) is ideal, but a regular non-stick frying pan works well too.

A thin spatula like this one is made for icing cakes but is so helpful for flipping the Crêpes.

Easy French Crêpes Recipe

My grandmother’s Crêpes are truly as easy to make as 1-2-3.

• 1 cup of Flour
• 2 cups of Milk
• 3 large eggs

Whisk 3 large eggs in a bowl with 2 cups of milk. Sift 1 cup of Flour into the egg & milk mixture. Whisk together until smooth. Add a pinch of salt to taste. For flavor I like to add in some lemon zest. Sometimes I will add half a teaspoon of pure Vanilla extract. A tablespoon of Grand Marnier would also make an excellent addition. Feel free to add the flavoring you wish but they are also yummy without. Pas de stress!

This batter is excellent when it sits over night, but honestly, I rarely have the foresight to do this. Most times I whip up the Crêpe batter right before eating.

How to cook the Crêpes

Prepare a Crêpe pan (or simply a non-stick frying pan) with a pat of butter on medium-low heat and then spoon a small ladle full of batter onto the pan as you swirl the pan around to make a thin, round Crêpe. There should be just a paper thin layer of batter over the pan. When the batter starts to bubble, it is time to give a quick flip with a spatula. Cook until golden. I like to have 2 pans going at the same time for efficiency . Pile up the cooked Crêpes as you go on a cookie sheet in the oven (set to the lowest heat possible) so that they stay hot. I like to add a fresh pat of butter to the pan for each Crêpe. This recipe makes about 10-12 Crêpes and can easily be doubled or tripled!

Bon Appétit!

Serve once you have made Crêpes with all the batter so that you can actually sit and enjoy with your family. For an extra special treat, serve with Le Chef’s Wife Easy Fresh Fruit Compote

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