Art of the Home


French Recipe Classic: Crepes

French Crepes (Crepes au Sucre)French Sugar Crepes (Crêpes au Sucre)


February is the month of Crêpes in France. The festivities start on February 2nd, the day of “la Chandeleur”. Crepes start flipping as many “gourmands” wait impatiently. An old wives tale says that if you flip a crepe with one hand while holding a coin in your other and the crepe lands in the pan, you and your family will be prosperous the entire year… Good luck!

The recipe below is an old favorite crepe recipe. This recipe is inspired from classic Brittany recipes — the region of France known for making the best crepes. This recipe has been tested and approved by many — young and not so young — hope you enjoy!

French Crepes (Crêpes) Recipe

So check below for Art of the Home recipe for a crepe batter sure to make delicious and light crepes (crêpes légères) as well as directions on how to make the crepes, including the flipping part – such fun! Enjoy and bon appétit!

French Crepes (Crêpes)

INGREDIENTS makes about 24 crêpes (12 servings)

  • 2 Cups of Flour
  • 6 Eggs
  • 1 Bag of Vanilla Sugar (or 1 Tbsp of sugar+1/4 tsp of liquid vanilla)
  • 3 Cups of Milk
  • 0.5 Cup of Cold Water
  • 1 Tbsp of Vegetable Oil
  • 3 Tbsp Amber Rum
  • Sugar

 
DIRECTIONS TO MAKE THE CREPE BATTER

With your Kitchen Aid or with a wooden spoon:

  1. Put the flour in a bowl.
  2. Incorporate eggs one at a time and mix.
  3. Add the vanilla sugar.
  4. Add milk little by little (to avoid lumps.)
  5. Add the water.
  6. Add the vegetable oil.
  7. Add the rum.
  8. Put a cloth on top of the bowl and let the batter rest in the fridge for at least 2 hours or longer.

 
DIRECTIONS TO MAKE THE CREPES

  1. Put vegetable oil in a small cup and with a paper towel rub some of the oil onto the crêpe pan. Set the cup of oil aside — you may need it later to grease the pan some more.
  2. Heat the crepe pan over medium-high heat.
  3. With a ladle, pour the batter into the pan, using about 1/4 cup for each crêpe. Immediately tilt the pan with a circular motion to cover the pan evenly and thinly.
  4. Cook the crêpe for about 2 minutes until the bottom is very light brown. Loosen with a spatula (or fork) on the sides and then turn it (you can flip it too if you want, it’s fun!) to cook the other side.
  5. Place the crêpe on a dinner plate and sprinkle 1 tsp of sugar over it evenly.
  6. Start the next crêpe and pile them up until batter is done.
  7. To serve, fold in half 2 times. You can have it plain, or before you fold it, spread jelly or Nutella on it. You can also put fruit in it with whipped cream.