French Crêpe Recipe | French By Design

Easy French crêpes

Crêpes are one of our favorite snacks to prepare at home, especially when we are all hanging out lazily around the house on weekends; when the girls were younger, we’d cook them on Wednesdays because elementary school was off in France every Wednesday. It was our little ritual after a full day of adventures and activities. We somehow kept the crêpe making as a nostalgic reminder to reconnect with simple pleasures together.

This recipe is very easy to make and uses such basic ingredients, chances are, you already have everything you need in the fridge to prepare the most delicious crêpes for your loved ones or for the next play date you’re hosting. Here is my recipe:

Ingredients (serves 4):

  • 250 g of flour (2 cups)
  • 4 eggs
  • 1/2 liter of milk (2 cups)
  • 2 tablespoons of powdered sugar
  • 50 g of melted butter (1/2 cup)
  • Optional add-ons for taste : Grand Marnier or similar liquor, or vanilla extract, or orange blossom water.

Steps:

Using a blender, mix all ingredients together until the mixture gets a smooth, fluid consistency; no chunk please. Also, make sure to let your melted butter cool down before adding it to the mix… I’ve made this mistake in the past, and it was ugly ;-)

Once the dough is smooth and fluid, it’s ready to be cooked.

Cook the crêpes, one by one, in a hot pan – you don’t need to add oil or fat as the dough already has butter in it. Pour a small ladle of dough into the pan, make a rotating movement to spread the dough over the entire surface, let cook and when the sides of the crêpe are starting to get a light reddish color, it is time to turn your crêpe to the other side.

Cook each crêpe for about a minute on both sides until all the dough is used.

Easy French Crêpes Recipe

Serve the crêpes immediately or cold the next day with jam, chocolate spread, powdered sugar + lemon juice, or berries + maple syrup. Yum!

Bon appétit!

Vintage silverware and Moroccan tea glass from Elsie Green; dessert plates from Anthropologie.

 

J O I N    T H E    L I S T


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