Grandmere’s Crepe Recipe


Crepe Recipe

crepeA Sunday tradition in my house growing up, my mom and/or grandmother would often make crepes in the morning (yes, I know that’s not when they are traditionally eaten in France, but we did live in the U.S.) My grandmere always called it the 3-2-1 recipe for its easy to remember proportions of ingredients (that can easily be doubled or tripled). For a family of 4, you will definitely want to double this recipe.

I always liked my crepes best simple—a little butter and sugar (beurre sucre), though they are also delicious with fresh fruit, nutella or jam.

Crepes (3-2-1)

    2 cups milk
    3 eggs
    1 cup flour
    1/2 tsp. salt
    1 Tablespoon oil
    1/4 cup rum or a little vanilla (optional)

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Directions

Mix all ingredients in blender or with mixer, preferably 12 hours in advance or more.

Lightly butter or spray pan and heat; pour just enough batter to coat pan. Cook on one side, then flip. Thinner is better. Also a non-stick pan will make your life immensely more easy when making crepes.

Note: First crepe often sticks or doesn’t turn out until pan is properly heated and seasoned.

Put a strip of filling down the middle and roll. Good with just plain sugar, jam, or nutella.

photo by missioncontrol