top of page

Crêpes Françaises

These sweet, light and fluffy crêpes are the best! The recipe is by Françoise Bernard, a famous chef in France who wrote many cookbooks. Kind of like the Delia of French Cuisine. Hope you enjoy and don't forget to serve the classic lemon & sugar pancake.


Recipe

for 4 people | If you're making for two people, halve the ingredients


Ingredients

  • 250g plain flour

  • 3 eggs

  • 1/2 teaspoon of fine seasalt

  • 2 tablespoons of oil or melted butter

  • 1/2 litre of milk

  • or for a lighter batter -

  • 1/4 litre of milk + 1/4 litre of water

  • 2 tablespoons of sugar

  • 1/2 teaspoon of vanilla essence

  • A splash of rum


Method


1. Place the flour in a bowl and make a well. Add the eggs and start to whisk in the flour. At the same time, start to add the milk (or milk & water) little by little. You can use an electric whisk for this if you would like, just be mindful not to over-whisk the batter.


2. Next, add the oil or butter, vanilla, sugar & rum. Let the batter rest for 30 minutes - 1 hour.


3. Heat a shallow frying pan on a high heat (nonstick pancake pan is best) with a bit of butter. Prepare to reapply butter in between pancakes when the pan starts to look a bit dry.


4. Using a ladle, put a spooful of batter on the hot pan and swirl the pan until the batter is covering the whole base. Cook for 1 minute until bubbles appear on the top & it is glossy and flip. Cook for another minute and it's ready!


5. Serve with sugar & lemon, Nutella & banana or jam & peanut butter.


Lemon & sugar are a classic combo right? Enjoy your crêpes and don't forget to post and tag @brush.mag !



bottom of page