Matt served a mission for our church in the Belgium Brussels/Netherlands mission. He spent most of his time in northern France and fell in love with fresh baguettes, good cheese, and crêpes. When I ask him to say it in French, it sounds like, “day crehp” and makes me laugh. He cut this recipe out of a magazine when he was in the city of Arras, France, a two-hour train ride north of Paris. We have loved making these over the years and hope you love them too!
Don’t worry if your first few don’t turn out picture perfect. After a few crêpes you get the hang of it and it becomes fun!
My precious Nutella is pictured below. Mmm!
Other favorite fillings include:
– Cinnamon sugar
– Nutella & strawberries
– Nutella & bananas
– Powdered sugar
– Brown sugar
Savory fillings (don’t add sugar into batter for these)
– Brie cheese
– Chicken & broccoli
- 1 cup flour, sifted
- 2 eggs
- 3 Tablespoons sugar
- 2 pinches salt
- 1½ cups milk
- 2 Tablespoons melted butter or canola oil
- ½ teaspoon vanilla
- Put the flour, eggs, sugar, salt, and milk in a bowl and mix well with a wire whisk. The mixture should be liquid, but still a little doughy. Add melted butter or canola oil, vanilla, and beat well. Let batter rest. (You can make this the night before and let it sit in the fridge until breakfast. I usually make the batter and cook them right away and they are fine.)
- Before cooking, mix well with whisk. Oil the pan with a paper towel or spray and place over high heat. Coat the pan with a thin layer of batter and swirl to cover pan. Let cook until the crêpe is browned at the corners and starts to pull back and release easily from the pan. Then, faite-la sauter (make it jump)! Or - flip over with a spatula. Let other side cook until browned.
- I like folding them into triangles like you get from the street vendors. Fold in half, then fold both outer sides into the middle in thirds. Put filling of choice in and enjoy!