French Crepes

French Crepes
(makes about 6-8 depending on your pan size and thickness)
(Adapted from a Julia Child recipe)


2 large eggs 
1/2 cup whole milk (125 ml)
1/2 cup water (125 ml)
2 tbsp melted unsalted butter (28 g)
1 tsp vanilla extract (5 g)
1/4 tsp salt (1.5 g)
1/4 cup brown sugar, packed (49 g)
1 cup all purpose flour (125 g)


1. Whisk all wet ingredients into a large bowl. Whisk in salt and sugar. Sift in flour and whisk well to remove any lumps.

2. Heat a lightly buttered non-stick pan over medium to medium high heat.

3. Scoop about 1/4 cup (a ladle-full) of the batter into the pan. Tilt in a circular motion to coat the entire surface.

4. When the crepe starts to bubble a little, use a soft spatula to make sure it's not sticking all around the top of the pan, then flip to cook the other side.

Serve hot with maple syrup or yogurt; or fill with veggies, meats or cheese. For a dessert crepe, fill with fruits and top with melted chocolate.

For video instructions, please see the above video: How To Make French Crepes! 

1 comment:

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