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June 1, 2019

Easy French Crêpes Recipe

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Fun family breakfast

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!

My daughter loves to help out

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.

Making Crêpes is a great learning exercise for kids

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

French Crêpes
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French Crêpes Easy as 1-2-3

  • Author: lechefswife
  • Prep Time: 5 minutes
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 10–12 Crêpes 1x
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Description

The easiest French Crêpe recipe ever! Fun for the entire family to make together and so delicious. Serve with Le Chef’s Wife Easy Fresh Fruit Compote.


Scale

Ingredients

  • 1 cup of Flour
  • 2 cups of Milk
  • 3 large eggs
  • pinch of salt
  • lemon zest or 1/2 tsp vanilla extract

Instructions

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!


Did you make this recipe?

Tag @lechefswife on Instagram

Filed Under: Breads, Desserts, Family, Food, Recipes, Riviera Recipes Tagged With: brunch, crepes, easy recipes, french crepes, recipes

Reader Interactions

Comments

  1. Genevieve says

    June 1, 2019 at 7:33 pm

    On the menu for tomorrow morning. Merci! 🙂

    Reply
    • lechefswife says

      June 11, 2019 at 12:54 am

      So glad you enjoyed the post! How did your Crêpes turn out? x

      Reply

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Le Chef's Wife

Bonjour! My name is Anina Belle. I am a Canadian/American working mom who went on a study exchange to the South of France in my early twenties and fell in love with a French Chef. We were married in Nice and now live in Washington, DC with our toddler daughter with another baby on the way! Our time in France gave me a deep appreciation for French food and the French joie de vivre. Read More

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