Homemade French Crepes

Crepes were one of the first recipes I learned as a child. They’re not only a cherished snack and breakfast for me but also for my husband. Witnessing his smile when I announce that I’m making crepes is always heartwarming. The sentimental value of crepes extends to my family roots in Brittany. Reminiscing about my childhood summers at the age of 10, I recall making and selling crepes to my grandparents’ friends for a few coins, which I’d then use to treat myself to candies and ice cream.

Getting the batter is quite straightforward; the only challenge lies in mastering the pan twirl. Don’t be discouraged if your first attempts result in thicker crepes—persevere and try again. With some practice, you’ll soon achieve perfection!

In the kitchen, as the aroma of crepes wafts through the air, I am transported back to those carefree summer days of my youth. The sizzle of batter hitting the hot pan becomes a soundtrack to cherished memories, a symphony of flavors and nostalgia.

So, whether it’s a weekend breakfast treat or a spontaneous weekday dessert, crepes continue to be a culinary companion that not only delights the taste buds but also weaves a tapestry of personal history and cultural heritage. The journey of making crepes is a celebration of tradition, a connection to the past, and a creation of new memories for the future.

Preparation & Cooking time: 45 minutes

Ingredients

1 Cup for All Purpose Flour
5 Eggs
2 to 3 Cups of Milk
3 Tbsp of Sugar
1/2 Tsp of Salt
Butter for the pan
For topping, Organic Blueberry Jam from The Frenchman or Organic Vanilla Honey from Nev

The recipe

Prepare the batter:
1. In a large bowl, mix the flour, sugar, and salt
2. Create a hole and add the eggs to the dry ingredients.
3. Whisk properly.
4. Gradually add the milk.
5. Continue whisking and adding milk until you reach the consistency you want.
Cook the crepes:
1. Butter and heat a small crepe pan. If you dont have one, use a tortilla pan, that works perfectly too.
2. Scoop the batter and pour it onto a crepe pan. I usually use 1/2 to 3/4 of a small ladle.
3. Twirl the pan so the batter can spread everywhere and create a thin crepe.
4. Once the edges start changing color and you see bubbles in your crepe, flip it over and let it cook for 2 or 3 more minutes.
5. Set aside onto a plate.
6. Repeat until you have no more batter. I usually butter up my pan every 10 crepes.
Enjoy with your favorite toppings! For us, it’s either the Organic Blueberry Jam from The Frenchman or the Organic Vanilla Honey from Nev.