French Crêpes

Crêpes originate from the region of Brittany in the Northwest of France, their consumption is now spread nationwide leading to "Le Jour des Crêpes" translated to "The Day of the Crêpes" which is held on the 2nd of February. The tradition is that if you catch a crêpe in a frying pan after tossing it in the air with your right hand while also holding a gold coin in your left hand you will become rich that year.

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Makes: 12
Time taken: 25 minutes plus 30 minutes resting
Difficulty: Easy

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Dessert Crêpes

  • 8 4/5 oz Flour (plain)

  • 3 Eggs

  • 1 pint of Milk

  • 2 oz Caster sugar

  • 1 tsp Vanilla extract

  • 4/5 fl oz Rum (optional)

  • 3/5 fl oz Grand Marnier (optional)

  • 2 oz Butter

  • Pinch of sea salt

Ingredients Notes

  • Crêpes can be made savoury by taking out the ingredients sugar, vanilla essence, rum and grand marnier.

  • We recommend having all your topping ready before you start to making your crêpes.

  • Make the batter the night before for the best results



  1. In a large mixing bowl add the flour, eggs, milk, sugar, vanilla essence and salt and using a whisk or electric mixer combine ingredients together until completely smooth. Leave to rest in the fridge for 30 minutes.

  2. Melt the butter in a frying pan (the one you will be using for crêpes) on a low heat and leave to cool for 2 minutes. Then add the melted butter to your crepe batter and mix well (do not clean the pan).

  3. Reheat the pan to medium heat. Each stove and pan is different your first crêpe will judging the ideal temperature of your pan. Whilst holding the pan pour in 1 ladle of batter, while tilting the pan to evenly distribute across the whole pan.

  4. Cook the first side for 45 to 60 seconds or until the edges of the crêpe starts to be golden brown, slide your flat spatula underneath and flip and cook the other side for 20-30 seconds. Place on a baking tray in a open oven on low heat. Repeat until all crêpes are cooked.

  5. The crêpes can be served immediately with your choice of toppings.

Jack SlobodianComment