This crêpe recipe is very simple, you will love it during the weekend with all the family. You can make it with your kids or for yourself. Add some jam or hazelnut spread and it’s perfectly Frenchy!
Crêpes are very important in my family. It starts with the mother (and my maybe her mother) of my grandmother. She came from Bretagne, a place in the North West in France. Crepe is an institution in this region. You will find delicious crêperies everywhere. Sweet crêpes are made from wheat flour and salted from buckwheat flour. My grandmother is very good at both, just like my mother!
I remember when I was a kid, we used to make crepes on Sundays. Most of the time it was white flour, easier to make. It was always very funny to do them. I stayed with my mom all the time making crêpes after the others. We always do it the same way! The only difference is that now I do it too but we’re still chatting.
It was the first time that things changed! I made my first crêpes in the United States. Unfortunately, this time I didn’t have my mom or grandma to chat with. But it was still fun to make it here. What I prefer is with hazelnut spread! It’s so delicious because I can’t find delicious jams as in France. If you prefer a salty taste, you can make salty crêpes with this recipe. In France, we make the famous “Crêpe complète” with ham, cheese, and an egg. Simple and always a success!
Don’t worry if the firsts are not perfect. It comes with experience!Print
Simple French recipe for a snack, dessert or breakfast!
- 2 1/2cup all-purpose flour
- 3 eggs
- 3 tbsp white sugar
- 2 tbsp canola oil (and a bit more)
- 3 tbsp unsalted butter
- 1 1/2 cup milk*
- Sift the flour and the sugar in a big mixing bowl, add the eggs, oil, and butter and start mixing. When it starts to be a bit homogeneous, add the milk gradually. Start with 1/4 cup, then another and another. Mix with whisk each time. When there are no lumps left and you have added all the milk, your dough is ready.
- Heat a large frying pan** on medium heat + (I have 8 heats, I use 5,5). Pour a little oil on a paper towel and use it to oil your frying pan. When it’s hot, pour one ladle of the dough on the pan and spread the pan with the dough by turning it. When the ends start to come off, return and let 2/3 minutes. After this, it will be ready, make sure the dough is not still light, you must have some brown. Then, repeat! Don’t forget to sometimes oil a little bit the pan.
*The recipe works perfectly with almond milk or other plant-based milk.
**I highly recommend a nonstick frying pan.