Let me tell you a secret: crêpes are something really basic in France. Almost everyone has baked crêpes several times at some point in their life, seriously. You do it for many occasions: for breakfast on the weekend, for the “goûter” (afternoon snack) with your kids, on dinner with your friends. Crêpes truly belong to our day to day life.
It’s been 8 years now that I left France, and I still bake crêpes every weekend. It’s also something that I like to bring when I am invited to a party along with a nutella jar (#InstantWin). I’ve lived in 2 different countries (Canada and the UK) and I’ve seen many variations of those flat thin pancakes. I’m not surprised, the recipe use simple ingredient that you can widely find (eggs, flour, milk). I thought I would share with you my family recipe, I find it less heavy on fat and eggs than some variations that I’ve found.
A word of advice: mixing the dough is really simple (especially if you use a blender like me) but the cooking might be a bit more challenging. I would highly recommend to invest in a flat non-adhesive pan (pancake pan or crêpière in French), it will really make your job easier!
The Recipe of crêpes
- 250gr flour
- 500mL whole milk (semi skimmed milk is fine too)
- 3 eggs (medium or large)
- dash of salt
- 2 or 3 tbsp of rhum or grand Marnier
- Pour everything in a blender and mix it. Use an electric beater if you don’t have a blender
- Use a flat pan (called crêpière in French) at medium high heat on the stove.
- Pour a tiny bit of oil in the pan to avoid the crêpe to attach every time you make one. I brush the pan with kitchen absorbing paper to remove the oil excess.
- Pour a bit of dough with a ladder in the pan. Incline it to even out the dough.
- Turn the crêpe with a flat spatula when it’s golden, cook the other face.
- Sprinkle with sugar and any other topping you want.
- Eat it when still hot!
- For the topping, go wild! Nutella, whipped cream, jam, curd, sugar, or on the savoury side, eggs, ham, cheese. The sky is the limit! My favourite topping will always be SALTED butter and sugar. Simple but so good!
- Also, the baking part might be a bit difficult at first, don't give up, it will come with practice!
- It really helps to invest in a non adhesive flat pan.
This is a photoset that I had in mind for a long time. I was waiting to have enough diversity in my props because I wanted to use different plate for every crêpes.
The close-up photo was a bit of a fail. I was trying to capture the maple syrup pouring. Didn’t work but I still like the photo!
Here are some BTS.