>Bonjour! Now let’s eat crepes!

17 Jul

I’m learning to speak French. Well, sort of.

So far, I have mastered how to say, “where is the bathroom?” and “did you sleep well?”

Although my French speaking abilities are quite limited, I am learning a thing or two about French cooking these days. What I am realizing is that most desserts are really simple—just eggs, milk, sugar, and flour. This is the basis for famous clafoutis (just add cherries), Moelleux au Chocolat (just add chocolate), and of course, crepes!

The French rarely use baking powder or baking soda, either. The key is to whip the eggs really well!

When I think of crepes, I imagine a burly man standing on the cobblestone streets with a cart, using his special tool to spread the batter very thinly over the hot pan.

Many different cultures have a variation of the pancake-like crepe—the Italians have crespelle, the Jewish blintz, Dutch babies, African injera, the tortilla, the Indian dosa, and the Mexican sope…

When making the first crepe of the batch, it is bound to get messed up, but have no fear! It still tastes great and the rest of them come out looking beautiful—very delicate, lacy, and lady-like, almost like an edible doily!

So for your next Saturday morning pancake and mimosa breakfast, why not impress your friends and family with some simple and light homemade crepes enjoyed on the porch with the shining morning sun?!

Adapted from the Joy of Cooking

Makes about 5-8 large crepes depending on the size of your pan

Wet ingredients:
2 eggs, beaten well
2/3 cup milk
½ cup water
a pinch of salt

Dry Ingredients:
¾ cup flour
2-3 Tablespoons of sugar (optional)

1. Beat eggs. Add the rest of the wet ingredients, including salt.
2. Slowly sift the dry ingredients over the wet ingredients and whisk in a quick motion to be sure there are no lumps.
3. Let the batter rest. It is best to rest the batter for one or more hours in the fridge, but we did not have the patience and rested the batter for a mere 10 minutes! (the crepes still turned out great!)
4. Spray a nonstick skillet or crepe pan with cooking oil spray (we tried some with butter, but found that the butter burned too fast).
5. Place on ladle-full of batter into the pan and swirl quickly to cover the pan, getting the batter as thin as possible.
6. With a spatula, slowly check the under edges for doneness.
7. Flip the crepe over and cook a few more minutes.
8. Transfer to a plate and cook up the rest of the crepes.
9. Sprinkle a topping of your choice over the crepes, fold it up, and eat!

Sweet Topping ideas:
-butter and salt with a pinch of sugar
-fruit: strawberries, figs, bananas nectarines…
-lemon and powdered sugar
-Nutella spread

Savory egg and cheese crepes

1. Follow directions for crepe batter but omit the sugar.
2. Cook one crepe on both sides.
3. With the crepe still on the hot pan, add cheese and crack an egg in the middle.
4. Fold it over and let everything get gooey and melted!
5. Repeat with remaining batter.

More savory crepe ideas:
-Cooked spinach, onion, mushroom and cheese
-Add some pesto
-Fresh herbs and cheese
-Chicken with the works
-Artichoke hearts and sun-dried tomatoes
-Scrambled or fried egg with crumbled sausage


One Response to “>Bonjour! Now let’s eat crepes!”


  1. Ricotta Blintzes, From Scratch…with Homemade Lemon Curd « Figsinmybelly - June 10, 2011

    […] Check out my tips for crepe making HERE as a good base to compare methods and […]

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