Foolproof Perfect French Crepes!

In August there is just ONE breakfast that beats out all the others, and it’s the one that puts the focus nearly entirely on the season’s bounty of incredible fruit while complimenting that fruit perfectly:  crêpes.

I’m trying to keep this brief since the internetz tell me nobody likes chatter with recipes.  Here’s what you need to know:

  • I learned how to make crêpes in France.
  • They’re super easy – simple ingredients you already have on hand and you don’t need to flip them.
  • It’s a lighter breakfast than pancakes; you can make it decently healthy by skimping on the non-fruit toppings.
  • You DO need a nonstick crêpe pan like this one since, as my host mom explained it to me, crêpe-making is a métier (trade) and it’s not likely yours.

I LOVE August. And yes, it’s yet another use for my precious cherry pitter!!


2 eggs
1 1/4 cups milk (any type is fine)
1 tsp vanilla
3 tbsp butter, melted
3 tbsp sugar
1 large pinch of salt
1 cup + 2 tbsp sifted flour

Fillings Options:
  • Fresh fruit, brown sugar, whipped cream
  • Butter, white sugar, lemon juice
  • Nutella (and any fruit)
  • Melted butter, cocoa powder, and sugar – that’s what they use in real French crêperies; Nutella came about during WWII as a substitute when real chocolate was scarce.

To make the crepe, first mix the ingredients list above in a mixer or blender – just throw everything in while it’s running on low.  Let the batter sit at least 20 minutes while you get the table and fillings ready – this allows the batter to coagulate, meaning, it’ll hold up much better when you cook it.  Heat your crepe pan on low-medium heat and run a chilled stick of salted butter over the bottom.  Use a big spoon or ladle to stir the batter once more so that it’s smooth, and then pour about 1/3 – 1/2 into the pan – it should only be enough to coat the pan if you tilt the pan around so that it spreads out; you don’t want it too thick.  Once it starts bubbling and pulling away from the pan, wait until it looks cooked through (you shouldn’t need to flip it) and then just shake the pan a little and it’ll slide right off onto a plate.  Nonstick is key here!!

Voila:  Nirvana.

For this batch, I made my own whipped cream. All you do is use your whisk attachment to whisk up heavy cream with a little bit of sugar and vanilla.  Divine.
Fresh strawberries and peaches on this one – gotta love August!

“These are what they’ll want when then come back.”  – My husband. Could there be any better endorsement?

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