stephmodo: Authentic French Crêpes

Authentic French Crêpes

• 05 September 2013


One of our favorite family traditions is to make crêpes for dessert.  I even purchased a vintage cast iron pan just to achieve the crisp, brown texture I love. Favorite toppings include sliced strawberries, homemade whipped cream, honey, nutella, sliced bananas, homemade jam, lemons, etc. 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).  It's our current favorite and straight from a Frenchwoman's recipe book. 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:

  1. 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.

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  2. Welcome back! I've missed your posts!

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

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  4. 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. :)

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

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  6. 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 :)

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  7. 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.

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  8. 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 !

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  9. Thanks for the bits of love, ladies.

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  10. 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.
    :-)

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  11. 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!

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  12. 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!

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

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  14. 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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Thanks so much for taking the time to drop a line. I really appreciate it!

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