How To Make French Crêpes

Fine as a simple base.
but my advice is never put the eggs or egg in till last, that way you can beat with a fork….adding the egg at the beginning makes whisking harder and longer.
I add 15% groundflaxseed (flour content)ot thereabouts, as this makes for a sturdier and more healthy base…..i also add ginger salt and a splash of soy. again the ginger makes the pancake have a element of panache. it also adds to a healthier pancake. The oil in the flaxseed also means that the pancake will be less likely to stick. For a stronger body you can add a teaspoon of sugar. When i add the mix to a oiled pan i start on the outside and pour the mix in like a catherine wheel…..thus any excess oil goes to the center and the pancake is less likely to stick.

My husband often makes crepes for breakfast in the weekend. And a favourite starter on family gatherings are crepes filled with cream cheese, mixture of eggs and cream poured over and baked in the oven until slightly browned on top :)

Thank you for bringing joy back to my cooking with this inspirational recipe! Truly, a child could make this but it is simply irresistible. Thanks again, a thousand fold. :)

These crêpes are calling my name! They look delicious :)

This recipe came together just as instructed —- so easy and so delicious. Thank you for the inspiration!

In another life I lived in VA. Beach and a crepe restaurant opened right across from my job, LUVed eating there!! Their rattatouille crepes were to die for and now I can trip down memory lane!! Thanks for the recipes!!

I love crepes too! They’re so simple and delicious But for some reason I don’t make them that often. You’ve just inspired me to make this yummy food again. Thanks! Btw, I love my crepes with strawberries too

I have been making this same recipe for years now. My wife loves them. We have been married 24yrs and I have been making these for her since I was pitching the woo. :) I think it may have been the over riding factor in her saying yes. That and I am the cook of the family.

Her favorite filling for her breakfast crepe is a canoli cream filling made with rocatta and heavy whipped cream. One tub of ricotta. One pt of heavy cream, sugar to taste, splash of vanilla to taste. Place ricotta in a mixing bowl or round container. Sprinkle with sugar, I use maybe a tsp. Add the 1/2 tsp of vanilla and mix this up. Taste to add more sugar if you like, put in fridge. Pull your mixing bowl out of the freezer that you put in there to chill while getting your ingredients and ricotta ready. Pour in whipping cream and add 1/2 +/- tsp of sugar to this. Whip this until it is really stiff. My hand mixer takes about 5-6min to get there. I whip till it slows down the mixer. Now gently fold the cream into the cheese. Do not stir but fold. This is it. Pair some strawberries, add blue berries, black berries or any berries and place these on the table. Get your crepes add canoli cream 1-2 Tbs on crepe add berries (wife likes chopped pecans also) Roll up garnish with dab of cream and few berries. She eats two of these. I also serve her this canoli cream in a bowl with strawberries and milk chocolate chips for a desert.

Sally thank you for inspiring me to give your recipe a whirl with a GF flour! One summer in the mid 80’s my small town was lucky enough to have a young French couple earning their ‘bread and butter’ by making crepes in a tent on the sidewalk of the main street.! Oh my! This was my reason for ‘going to town’ that summer! My favorite was filled with a vanilla custard and rhubarb sauce. Truly one of the best desserts I have ever had! Why we do not have crepe shops everywhere, I do not know? But, thank you for your excellent instructions and encouragement to try making them myself.