Classic Crêpe Recipe

Classic Crêpe Recipe

Almost every time I visit family members, they ask me to prepare crêpes for them, or ask me for the recipe. I actually got the latter from my mom, who got it from a top chef in Paris while on a getaway with my dad when they were still newlyweds.

I’ve always preferred crêpes as opposed to pancakes or waffles. They are more refined and can be filled with so many yummy delicacies.

Below is the ultimate crêpe recipe, straight from Paris!

Ingredients:

1 cup all purpose flour

1 cup milk

2 eggs

1 pinch of salt

1/2 tablespoon of sugar

1 dash of vanilla extract

The zest of one lemon (or orange, it is DIVINE with orange zest! But I normally prepare it with lemon zest)

1 dash of Whiskey

1 teaspoon of baking powder

Method

Whisk together the eggs, milk, sugar, salt, vanilla, lemon zest and whiskey. Gradually whisk in the flour and baking powder until there are no lumps in the batter that should be not too thin and not too thick.

Let the batter rest for 15 minutes.

In a nonstick skillet, melt a nob of butter and add one ladle of batter, making sure to cover the entire surface. The first crêpe is always the trickiest. Check the bottom of the crêpe and flip it when it is golden. The French like their crêpes more on the pale side (barely golden). I like mine just slightly more on the golden brown side. Cook on the other side for a few more second until it is golden on both sides, then remove from pan and top it (or fill it) with whatever you like!

The topping/filling options are many: Nutella (of course it was going to top the list, did you even have a shadow of a doubt?), honey, maple syrup, confectioner’s sugar, strawberry jam, apricot jam, bananas and strawberries, or go the extra mile and make crêpes suzette flambée with caramelized butter and sugar, orange juice and Grand Marnier. You can even opt for savory crêpes and fill them with ham, turkey, cheese, mushrooms, arugula or whatever tickles your palate! 😀