You Asked – Do You Have An Easy Crepes Recipe You Can Share?

I just returned from Paris and I really enjoyed learning about French food. In fact, I have fallen in love with crepes! Do you have an easy crepes recipe to share?
– Jenny, Canada

We Answer – Good News, We Also Love Crepes !

Dear Jenny,
In Paris, crepes are everywhere. They are sold by street vendors near the Eiffel Tower, on Champs Elysées, in parks and open-air markets, and in crêperies throughout Paris. You can even buy pre-made crepes in several sizes in Paris grocery stores that are easy to reheat in your apartment kitchen. We buy those all the time.

Crepes can be prepared and kept in the refrigerator for up to a week. Then, whenever you have a hankering for a bit of France in your tummy, just warm the crepes for about a minute in a hot skillet and keep them warm in the oven at a very low heat until you're ready to serve. But now, let's move on to find out how to make those crepes from scratch.

How to Make Crepes – Recipe Ingredients

Crepe Recipe Ingredients
1½ cups milk
3 eggs
1 cup flour
1 ½ tbsp sugar
2 Tbsp melted butter

In a blender, add all the ingredients and blend for about two minutes. The secret step to make better crepes is to allow the batter to sit for at least twenty minutes and even for up to one hour before cooking. This lets the flour particles absorb all the liquid. The crepe batter should be silky smooth, with the consistency of heavy cream.

How to Make Crepes – Technique

Heat a small non-stick skillet at medium high heat. We like to use our eight-inch omelet pan. Others prefer a larger pan — make larger crepes using a ten-inch skillet. Use the first crepe as a test to make sure the temperature is just right. Add a few drops of oil to season the pan. After it's seasoned and the first crepe has worked, you won't have to add any more oil to the pan.

Add a small ladleful of batter (about ¼ cup for the eight-inch pan) to the skillet. The batter should sizzle when it hits the pan. Swirl gently to make into a circle. Let the crepe cook until it's golden brown on the underside.

Flip over and continue to cook the other side until it, too, is golden brown. You can use a spatula, but we find it easy just to use our fingers to quickly pinch the crepe and turn it over. Remove the crepe and set it on a plate. Continue to cook each crepe and set them aside.

Crepes – To Fold Or To Roll ?

Being French and all, there is of course some debate on how to serve crepes. Some prefer to roll them like cigars, some prefer to fold them into a triangle. In France, savory crepes are generally laid flat with the ingredients on top, with the four sides then folded in to showcase the ingredients. Sweet crepes are generally folded into a triangle.

Popular Sweet Toppings

• Nutella and sliced banana
• lemon juice and sugar
• your favorite jam
• chocolate sauce
• ice cream and caramel sauce
• fruit in the middle, such as sliced ripe pears with drizzled chocolate sauce on top

Popular Savory Toppings

• eggs and bacon
• apple sauce and sausages
• grated Emmenthal cheese and a fried egg
• smoked salmon and créme fraÎche
• chopped ham and sautéed mushrooms
• seafood and béchamel sauce