This is a recipe I got in 2005 from the monthly magazine of a local grocery store while living in Northern France. It’s simple and has been one of my go-to recipes for years.
Depending on the fillings you decide to use, crêpes are great for breakfast, lunch, and dinner. If you are doing dessert crêpes, feel free to add a tablespoon of sugar to the batter.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
A crêpe is a thin pancake that is cooked on a flat non-stick pan. If a crêpe is going to be sweet, use white wheat flour. Going for a savory version? Use whole wheat flour or buckwheat instead.
- Preheat a medium-size special non-stick skillet to medium heat on the stovetop. Sift the flour in a large bowl and add the eggs to the center. Stir the flour into the eggs until the dough is even.
- Add the milk, little by little, breaking up any lumps. Add the oil and salt.
- Lightly oil the pan using a paper towel dipped in vegetable oil. Pour 1/4 to 1/2 cup batter into the center. Move the pan side-to-side to completely cover the bottom. Quickly fill in any areas that were missed with additional batter. Once bubbles start forming, use a spatula to flip the crêpe. (Add more milk to the batter if the crêpes look too thick).
- Serve with fruit jam & whipped cream or lemon juice & sugar.