French Crêpes Recipe

Chantal's light version

Translation : Catherine

Makes 4 to 6 servings or 10 - 12 crêpes
Preparation time : 10 minutes
Set aside time : one hour
Some difficulties

Ingredients et utensils:

  • 150 gr flour

  • 50 gr corn starch

  • 3 TBS vegetable oil

  • 15 cl water

  • 15 cl milk

  • 4 TBS rum (optional)

  • 4 eggs

  • 2 tsp caster sugar

  • 1 pack vanilla sugar

  • 1 organic lemon zest

  • a dash of orange blossom water (optional)

  • a pinch of salt

  • 1/2 pack of baking powder ( 10 gr optional- added at the last minute)

  • butter

  • one or two (8 inch or 10 inch) regular non stick pan 

  • a wooden spatula

  • a ladle

  • a whip or/and an electric mixer

  • aluminium foil

  • caster or icing sugar to be used before folding

Preparation:

Mix the flour, the sugars, the corn starch, the salt, the oil and the eggs together and add the lemon zest as well as the rum and the orange blossom water. Add the baking powder only when you plan on preparing the crepes within the hour. Slowly incorporate the water and the milk until the batter becomes smooth. Use a whip or an electric mixer. Set aside at room temperature for one hour.

The batter may be stored in the refrigerator 24 hours. 

Making of the crêpes :

Heat the skillet. Use a paper towel to rub butter on the pan (only use a thin layer of butter). Once the right temperature is reached, pour a ladle of the batter in the pan and spread it evenly by simply using your wrist until the entire surface is covered. If the skillet is not warm enough the batter will not form a light crispy layer. If the pan is too hot, the batter will remain thick and uncooked on top  and you will have a hard time turning it over. Your crêpe will have irregular shapes too...I know, it is a little bit complicated the first time...

Turn the crêpe over when it becomes a little golden with your wooden spatula or by flipping it over. Place it on a large plate when done. The first crêpes will usually be irregular as it takes a couple of trials to get the right temperature. Don't worry if you still don't get it right. Adjust your heat if necessary and your technique will get better with each crêpe you make.

Pile up the crêpes one by one and cover with aluminium foil to keep them warm and so that they don't dry out. Put some sugar on the crêpes just before folding.

I serve them with sugar or marmelade, but you also may serve with whipped cream and melted chocolate, vanilla ice cream, or chocolate spread. Any combination will do.

You can roll the crêpes to eat them with your fingers or fold them in a triangle. When you are ready to serve, remove the aluminium foil. If they are too cold, simply cover them with another plate on top and microwave for about 30 seconds.

⚠️Do not put aluminium foil in microwave ⛔️

These crêpes are just so popular in France that the French even have a day dedicated to them. We call it : "La Chandeleur". On the 2nd February the whole country eats crêpes !