How to Make a Proper French Crêpe

Tuesday, August 19, 2014

I don't know about you, but when I think of French food I think of crêpes! No where in the world makes them better, so I decided to get the recipe straight from the source. Mathieu makes a mean crêpe so he has so generously given me the authentic French "recette," Oui oui!

Total Time: 3 hours 30 minutes
Servings: 15

2 1/3 cup flour
3 eggs
3 tablespoons white sugar
2 tablespoons vegetable oil
3.5 tablespoons of butter (slightly less than half a stick)
2 cups of 2% milk
2 teaspoons of rum

1. In large bowl, add flour, eggs, oil, and butter. Preheat the butter in order to mix all ingredients well.
2. Add milk and rum sparingly to the large bowl and mix until there is a thick consistency.
3. Cover the bowl and let the mixture sit out for 3 hours.
4. After the mixture is ready, heat a large, non-stick frying pan on low heat.
5. Add a few teaspoons of oil to the pan before pouring 1/4 cup of the mixture for each crêpe.
6. Slightly lift the crêpe with a spatula around the edges after a minute. When it is golden brown, lift it in the middle to flip over (see video below). Each crêpe takes around 2-2.5 minutes.
7. Add a spritz of rum when the crêpe is fully cooked on the pan. Also add Nutella, jelly, sugar, honey, basically any topping you want! The toppings and amount of toppings are at your own discretion.
8. Fold the crêpe into a triangle (see video below) after adding the toppings.
9. Follow steps 5-8 fourteen more times, and enjoy.


Here's a quirky little video I did for work at Morey's Piers. We made S'mores Crêpes, an American take on the dish. I must say though---they were delicious.

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