French Crepes

Sweet Crepes are our family’s favorite breakfast.

A very easy recipe – yet – i’m actually proud of resolving the chemistry of the batter. I managed to master the process of preparing it – my method (described below) is easy and yields a batter with no lumps – no need to pass the batter through any colander.

The original recipe was taken from the Robuchon cookbook.


  • 45 gram sugar
  • 3 eggs + 1 egg yolk
  • 1 teaspoon of vanilla extract (I use vanilla paste)
  • A pinch of salt
  • 200 grams all purpose flour
  • 2 spoons of melted butter
  • 2 cups of milk

Now – here is the method – just follow the directions in the exact order !!!

In a medium  bowl – put the sugar + eggs + vanilla extract and salt.

Whisk using a manual beater – no need for electricity in our case.

When the batter is homogeneous and sugar dissolved – and the flour and combine it with the batter.

You should get this yellow “mud” – very hard to beat – that’s actually good news.

Add the melted butter and beat again until it is fully absorbed by the “mud” and it becomes shiny.

Now – start adding the milk – a little at a time. Start mixing slowly – until the “mud” loosens up and is well mixed with the milk. Then you can add the rest of the milk and mix well. No lumps – no worries – piece of cake.

The batter has to rest for at least 30 minutes before you start preparing you crepes.

Preparing the Crepes requires a dedicated pan – and some practice – but its easier than it seems.

Heat the pan on low-medium heat. Rub some butter of the pan – just to give it a nice shiny layer.

Now take the batter in a ladle – and pure it on the pan while rotation the pan – so the batter is evenly (and very thinly) spread on the pan.

Watch the sides of the Crepe – when they start turning brown – its time to turn your Crepe to the other side.

You can do it this way


Or just use a spatula to carefully turn the Crepe over.

Let it cook for another minute and then put it on a plate and cover with another plate (just pile the Crepe one on top of the other to keep them warm until you prepare the rest). Make sure to wipe the upper plate from time to time from water drops.

Kids love them with Nutella – I prefer to sprinkle sugar and a lot of lemon juice – try sugar a Grand Marnier to feel really French for a moment.



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