Authentic French Crêpes

• 05 September 2013


One of our favorite family traditions is to make crêpes together.  Typically, I make the batter and my husband cooks the crêpes in our vintage cast iron skillet.  While he takes the time to carefully perfect each crêpe, I put together all of the toppings--sliced strawberries, homemade whipped cream, honey, nutella, sliced bananas, homemade jam, lemons, etc.  Meanwhile, the kids are running around excitedly (until their mama asks them to set the table :), anticipating each golden crêpe with great excitement. We don't make them often, but boy when we do, it's always a delicious, worthwhile experience.

Today, I'd like to share the recipe with each of you (after the jump).  A family from French-speaking Switzerland sent my husband home with this delicious recipe after his LDS mission and we've never been tempted to try another. Bon appétit!


Authentic French Crêpes

Makes approximately 15 crepes; for savory crêpes, simply omit the sugar. 

2 c. milk
3 large eggs
1 tablespoon safflower oil
1 3/4 c. flour
1 teaspoon sugar
pinch of good sea salt

Pour each of the ingredients into a blender, in the order shown above.  Blend until smooth.

Heat a 10" non-stick pan over medium heat.  Pour between about 1/4 c. of batter into the pan and quickly smooth by rotating the pan in circles (alternatively, you could use one of these spreaders, like they do in France).  Cook for approximately 2 minutes on the first side and 1 minute on the second side.  Wipe the pan with a paper towel dipped in melted butter between each crepe.

Serve with homemade whipped cream and the toppings of your choice.  French classics include: banana slices/nutella, strawberries, fresh-squeezed lemon juice/sugar, and homemade jam.

15 comments:

Erin said...

I've missed your blog posts.

Sara : Confetti Sunshine said...

Crepes are one of our favorite breakfast meals! And, you make is sound so luxurious and effortless with your gorgeous photography. Makes me want to go make crepes this morning.

Amber said...

Welcome back! I've missed your posts!

Susie said...

Hooray for crepes...and so happy that your blog is back!

Amy L. said...

I have been craving crepes- great timing! Also, so happy to see a blog post from stephmodo pop up in my reader! You are my fave. :)

Vic Tullman said...

What a tickle to see you back from the summer! You are my fave as well. Not just a blog, but a soulful blog.

Maria said...

What a sweet surprise to have you back! Thanks for the recipe, which by the way,you make so easy to follow, as with all your shared recipes :)

Starr said...

Welcome back. Have a good summer?

A couple of weeks ago I have crepes from a beachfront snack bar in Normandy. Bliss. My ten year old wants one of those massive crepe grills -- and I agree with her. Of course, what would really help with the ones we make at home is a crepe rake.

Hélène said...

I'm sorry but crêpes are for the part of France called Britain, and here we don't use oil ! You have to use salted butter, no compromise !

Stephanie said...

Thanks for the bits of love, ladies.

Angela said...

Welcome back!

I learned from my dear mother-in-law that Dutch pannekoeken are perfectly acceptable for dinner too when the mood strikes.Pannekoeken are a lot like French Crepes but often larger ... if you can find the right pan.
:-)

Claire Roach said...

I made these this morning for my family and we ate up every last bite! Thanks for the new family favorite. I missed your blog this summer. Hope all is well!

Stephanie said...

Angela, yes it's true! We've had pannekoeken for dinner in the Netherlands too. I loved it!

Claire, I am so glad you loved the recipe!

AmberLee said...

i want to just bite into that photo. can't wait to give this recipe a go

Vela said...

My 4 year old loves crepes (nutella). Could you tell me if you have a favorite crepe pan? My De Buyer has started sticking and I haven't made crepes in awhile. I don't know what happened to it, but my 4 year old little crepe loves wants it fixed ASAP.

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