Classic French crepes


We moved to this new recipe in 2014, find it an improvement over the other one we’ve used for years so take your pick…

This amount is a bit too much for 2 people really but it lasts well in fridge to use again later in the week. It’s a good amount for 2-3 people. Double this for 4 people and quadruple if you’re expecting 8 hungry folks for a delicious brunch. We NEVER have leftovers when we have 8 for brunch!

ALWAYS mix batter at least 1 hour ahead or even better overnight. Even better is leave it in fridge for 2 days. If you don’t mix ahead, they will just tear and shred.

Mix in a big bowl:
1 3/4 cup whole wheat flour OR white flour
1/4 tsp salt
1 tablespoon sugar

Whisk together in another bowl:
2 eggs
3/4 cup milk (soy milk, almond milk works perfectly too)
1/2 cup cold water
3 tablespoons melted butter
1/2 teaspoon vanilla
1 teaspoon sweet vermouth **optional

Whisk the wet ingredients into the flour. Don’t overbeat but add more cold water or milk as needed to bring consistency to a smooth creamy liquid like a light lotion that just hangs on to the end of your (clean) dipping finger.

Let batter rest in fridge at least one hour or overnight. The creperie I used to work in only use batter left at least one day in fridge.

Put a stack of plates in a warm oven (your lowest temperature) to receive the crepes and to serve on warm plates. If you can manage 2 frying pans, work with 2 at a time to save time. Heat lightly oiled frying pan on a medium/low burner. The first crepes often tear so just start with smallish ones until your pan is a great temperature and well oiled and seasoned and they no longer tear.

cooking crepes

Spoon in batter with a ladle while holding frying pan with an oven mitt and gently swirl the batter around the bottom to spread it as thinly and evenly as possible. This takes a little practice but it’s all down to your frying pan and not putting in too much batter.

Cook crepe until it no longer appears wet. Carefully turn crepe over to the other side with a spatula and give the 2nd side just a small moment on the heat. You want them to be just cooked and very supple like your own cheek skin and not firm or crispy. They may get barely browned so don’t think these will look evenly brown like regular pancakes.

When all the crepes are cooked and stacked up on your plate, call the gang and dig in! Of course they should already be there in the kitchen with you mixing up the fresh orange juice, slicing the lemons and spooning the sugar into the bowls, grabbing the Nutella off the shelf and making the blueberry sauce to go along with the crepes.

These are some of the things we serve crepes with:
Lemon wedges and white sugar (naughty but oh, so good)
Blueberry sauce made with a bowlful of frozen blueberries tossed with a few spoonful of sugar and gently cooked over the stove or given a few minutes in the microwave until they become a bubbly wet syrup. Don’t put in so much sugar that they become a stiff sticky paste, only just enough sugar to keep them sweet and give a bit of thickener to the sauce.
Nutella!!!! So good but naughty…
Apples stewed with brown sugar and cinnamon
Jams and preserves
Lemon Curd, a bottled British preserve

What to do with leftover crepes?
Bag them and reheat later in the week. You can always use less eggs if you need to economize and make them less sweet and wrap them around something like garlic chicken in gravy.

Good luck!