Crepes are a staple in French cooking. A distant relative of pancakes, they’re easy to make, only requiring a few ingredients, and give instant results, making them the perfect no-fuss recipe!
Where do crepes come from?
The idea of mixing flour with a liquid and then spreading it thinly to cook it is quite ancient and universal. But the French crepes appeared around the 13th century in Britanny when buckwheat was imported after the crusades. Today we also make them with normal wheat flour. This created two categories – sweet crepes made with wheat and savory galettes made with buckwheat.
We have a special holiday in France called the Chandeleur, celebrated on the 2nd of February, when we eat crepes. It is linked to the Celtic tradition of using the last of the wheat from the previous harvest to make crepe. The legend says that if you toss a crepe while holding a gold coin, it will bring you luck and wealth – so let’s get tossing!
Our best crepe recipe
The French crepe recipe that we’ve chosen to share with you is super simple. It uses only four ingredients and very little material: you only need a whisk, a bowl and a glass! To make the process more visual and easy to follow, we have filmed it for you. You’ll find the recipe below the video.
For 12 to 15 crepes, you will need:
- 4 cups of milk
- 3 eggs
- 2 cups of flour
- 1 pinch of salt
Crepes, step by step
- In a large bowl, pour one cup of milk.
- Add the 3 eggs, the 2 cups of flour and the pinch of salt. Stir well.
- Add the rest of the milk cup by cup and stir well in between each cup.
- Heat up a pan. Using a ladle, pour a small portion of the dough in the pan. Spread the dough by moving the pan around.
- Wait until the edges are brown. Now you can flip your crepe either with a spatula or by making the crepe jump. Cook the other side for about 2 minutes.
- You can put beer in the batter to make it lighter or if you want to add some flavour, you can add orange blossom water.
- These crepes can also be made without milk – just use a milk alternative! I personally prefer oat milk.
What goes with crepes?
Now that your crepes are all done, you can fill them up however you want! A favorite crepe topping in France is butter and sugar (make sure to reheat your crepe a bit so the butter can melt) or hazelnut spread. But in truth you can put any topping that you like, let your imagination run free!
Where to find the best crepes in Paris?
If you want to eat crepes while in Paris, but don’t feel like cooking them yourself, we’ve got you covered. Here are our favorite creperies in Paris:
- Breizh Café 1 rue de l’Odéon (6th arrondissement)
- Gigi 4 Rue de la Corderie (3rd arrondissement)
- La Galette Électrique 110 Boulevard de la Villette (19th arrondissement)
Are you as much a sweet tooth as we are? Book now our Private Pastry Tour in Paris, the perfect way to discover the best pastry addresses in Paris and learn all about French patisserie.
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