There are so many recipes for crêpes; the French crêpes, English pancakes which are actually crêpes and the crêpes that aren’t crêpes at all. So, I decided to make up my own recipe, as I always do, to add to the 593605638503 x 10*9 out there.
Welcome recipe 593605638504 x 10*9 for the humble crêpe to the world!
So, Happy Valentines Day. Hope you have one filled with happiness and spend it with the ones you love. We don’t really celebrate Valentines Day but I see it as an excuse to make a sugary and decadence breakfast or a luxurious cake.
I have been trying to make an authentic crêpe recipe for a long time and that trip to Paris encourage me to stick at it. French crêpes, compared to other recipes, normally contain more eggs and a lot more sugar. The best way to find a good French or any other foreign recipe, it to search for it in its native language.
For example, to find a truly French crêpe recipe, you would search ” crêpe recette”. The only thing is that then all of the results are in French but hey, that’s the charm!
And I am going to be munching a lot more crêpes and “gaufres” in a couple of weeks!
Crêpes are so easy to make, I mean, you could make them in your sleep! Pop all of your ingredients into a blender and whiz for about 30 seconds until the batter is smooth and speckled with vanilla.
I choose to use 1/2 a vanilla pod to give the batter a wonderful taste of fragrant vanilla and the little speckles of black seeds make me happy. Feel free to omit the vanilla pod and just use 1 tsp. to 1 tbsp. of vanilla – the 1 tbsp. the amount would be a sheer luxury if you are crazy about the sweet spice.
Next just sieve your batter. Wait, sieve the batter?!?
Yup, I have not gone crazy, trust me! Sieving the batter makes it incredibly smooth and removes any lumps of flour. An easy step which makes a world of a difference.
Another crucial step is to rest your batter for 30 minutes to an hour to allow the gluten proteins in the flour to relax and tenderize, not giving you tough and chewy crêpes, yuck! Plus, when you rest the batter, you can prepare the toppings for your delightful breakfast.
I just topped these crêpes with simple lemon juice and sugar as this is my favorite topping that reminds me of France. However, my cousin’s favorite toppings are Nutella, mini marshmallows, banana, and whipped cream!
Top with anything you fancy. I haven’t specified any toppings in the recipe as, with this recipe, it is really up to you. However, I wouldn’t eat the crêpes plain, I recommend a topping, may it be simple or over the top.
And by the way, I pronounce crêpe as “keep”, not “krape”. What about you, are you a rep or krape person?
And, I said crêpe 26 times in this post!
If you make my French Crêpes Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
225g plain flour Serve these crêpes straight away. Leftover batter can be stored in the fridge for up to 2 days but bring to room temperature before using.
How do you make French Crêpes
3 tbsp. caster sugar
450ml milk, I used semi skimmed
3 eggs, at room temperature
3 tbsp. oil, I used sunflower
1 tsp. – 1 tbsp. vanilla extract or 1/2 vanilla pod, seeds only
Try out our French Crêpes recipe and post your results below in the comments…
225g plain flour
Serve these crêpes straight away. Leftover batter can be stored in the fridge for up to 2 days but bring to room temperature before using.