On Crêpe Day in French and Francophile kitchens across the globe each year, kids and brave adults alike celebrate this sweet and savory treat with a unique tradition. By standing on one foot with a coin in one hand and a crêpe pan in the other, each aims to flip their paper-thin pancake perfectly in the air for the prize of good luck all year long. In honor of Crêpe Day this year, I’m sharing a recipe with endless possibilities for you to try in your own kitchen. Consisting of five basic ingredients, these delicious French pancakes are simple to make and adapt to preferences and ideas with ingredients kept on hand.
Pair crêpes with nutella + strawberry for a delightfully sweet combination!
RECIPE
INGREDIENTS
Makes about 7 crêpes with an 8 inch pan
1 cup all purpose flour
2 tablespoons granulated sugar
2 large eggs
1 cup milk (whole milk preferred)
2 tablespoons unsalted butter, melted
1/3 cup water
To start, you will need :
Skillet or crêpe pan (A traditional french crêpe pan ranges from 8-10 inches in diameter and has lower sides than standard skillets which makes them more conducive to flipping!)
Medium-sized bowl
Whisk
Small ladle (or 1/4 cup measuring unit)
Good music (suggested playlist station - “J’ai Deux Amours” by Madeleine Peyroux)
INSTRUCTIONS
Step 1: Prepare the crêpe batter by combining all ingredients into medium sized bowl and whisking vigorously until blended. (Tip: If you have time, cover batter and rest in the fridge for 30 minutes. The batter will thicken as it stands, and this will allow time for the flour to expand in the liquid resulting in more tender crêpes. If you prefer your batter with less lumps, you may sift the flour before combining with wet ingredients, or use a blender. It will taste just as good!)
Step 2: Heat pan to medium heat, brush pan with butter, and use ladle or measuring cup to distribute batter evenly onto surface of the pan beginning at the center and using your wrist to swirl out and around. (Tip: it helps to hold the pan in the air during this process and place back on burner once surface is evenly coated)
Step 3: Cook crêpe for one minute until the top is dry and sides begin to lift up. You can check this by lifting one corner with a spatula. Once the crêpe is ready to flip, grab a coin and go for it! You can do it! Once flipped, you’ll only need to cook the back side about 20 seconds.
Step 4: Slide crêpe onto plate and fill with your favorite toppings to serve! (perhaps a drizzle of honey for added sweetness, or a savory combination of ham and cheese with a fried egg on top!)
Crêpe folding tip: To make the popular wedge shape, fold the round crêpe in half once, then again a second time to form a wedge.
Like a blank slate before fillings, glazes and toppings are added, crêpes serve as the perfect canvas destined for flavorful possibilities!
Want to share your crêpe making tips and adventures? Have a question? Tag or message @maisondecarolyn on instagram or facebook I’d love to hear from you!
Happy cooking and bon appétit! XO Carolyn
Recipe adapted and inspired by my great Aunt Macie’s crêpe recipe and friends in the test kitchen at Sur La Table. Food and photography by Maison de Carolyn.