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Ooooh La La - Basic B French Crepes

Writer's picture: JulietJuliet

I love crepes, but they always seemed so daunting...better to leave to the professionals. Then, one of my besties made them when we were staying at the beach one weekend and she made them seem effortless, even flipping them in the air with un peu super French panache.

This is the recipe that I've cobbled together since that fateful/crepeful weekend many years ago - back, before kids, when our biggest concern was how crazy tall her boyfriend was and whether we'd want to hit the seafood shack for dinner.

 

Ingredients:

4 eggs (XL)

2 c. Whole Milk

3 TB butter (divided)

1 c. flour

1 TB water

½ tsp salt

 

Make a Buerre Monte by placing 2TB of butter and 1 TB of water in a small pot and bring to the boil. Whisk to combine and set aside. Annoy your family by over pronouncing Buerre Monte like the famous french chef that you are.

Combine the eggs and milk in a bowl, whisk until smooth.

Whisk in the flour and salt then slowly add the Buerre Monte. Set aside for at least 30 min in the refrigerator - it will help hydrate all the lumps of flour so they whisk in nicely.

Heat a nonstick skillet or crepe pan over medium heat. Swipe a small amount of butter on the hot pan. Add one ladleful of crepe batter for the pan and swirl the pan to create a very thin layer of batter over the whole pan. Continue cooking over medium-low heat until the crepe is set. Flip the crepe over, leave for a moment, then fold into quarters with your spatula and remove from the pan. I flew too close to the sun and tried to flip in the air without a spatula...things ended in the stove grates...

Notes:

  1. You can play around with how you make these a bit. Like them a bit thicker? Add another ¼ - ½ c. flour. Is the butter in the pan making them too delicate? You can try without the butter if you are working with a good nonstick pan.

  2. Filling and topping ideas:

    1. I tried an apple/cinnamon/caramelly thing here with 2 apples cooked in butter, then add ¼ c. brown sugar, a teaspoon of cinnamon, and a pinch of salt. If I’d have had heavy cream, I would have added a splash. Instead I had spray whipped cream for the end.

b. I love making savory crepes with shredded gruyere cheese, sliced cooked potatoes, and prosciutto. You put the toppings in after you flip the crepe and give it a moment to get gooey before you fold it up. A good swipe of dijon and you’ll be singing Un Vie En Rose all night!

c. Simply swiping the hot crepe with butter then either sprinkling with cinnamon sugar or a squeeze of lemon is super classic.

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