French Crêpes

Suzy Rhodes Sat, 09/06/2014 - 10:02
French Crêpes

This French delicacy is often associated with Brittany, but is very popular all over France and much of Europe.  It’s much like a thin pancake (UK) and is extremely versatile when it comes to fillings, omit the sugar and vanilla and you can also have a savory crêpe, garnishing it with meats, vegetables and eggs.  The sweet crêpe can be served with fruit, creams, chocolate, and sauces, whatever you fancy, which makes it perfect for a family gathering.  Crêpes are normally served at dinner in France or for dessert; it’s not very common to eat at breakfast.

It’s important to use a non-stick pan that is very hot before you pour the batter in, tilting it helps spread the mixture making the perfect thin crêpe.  I adapted this recipe from my French friend!  Bon Appétit!





SourceFrench friend
Prep time
10 minutes
Cooking time
4 minutes
Total time
14 minutes


4 T
unsalted butter (melted)
4 T
Eggs (room temperature)
Egg Yolk (room temperature)
1 t
vanilla extract
1 1⁄2 c
skim milk
1⁄2 t
2 c


1. In a bowl combine melted butter, sugar, eggs, vanilla, salt and milk
2. Sieve the flour into the bowl and whisk until smooth and a thin mixture
3. Add more milk if necessary
3. Heat a skillet over medium-high heat and spray lightly with oil. Depending on the size of the skillet, pour in enough batter tilting the pan to completely coat the surface. (I use just under ½ cup for my skillet)
4. Cook 2 to 4 minutes, turning once, until golden. Place crêpe on warm plate, repeat with remaining batter
5. Serve warm with strawberries, bananas, whipped cream and Nutella


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Suzy Rhodes's picture

Absolutley! Share away. Thanks for your interest.

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