the best crêpe recipe

I’ve had this crêpe recipe for quite a few years now. One of my old French teachers used to make these for our class (and let us make them with her as well), and they were always a treat! I always had mine with a little lemon and sugar, but the wonderful thing about crêpes is that you can get creative with the toppings. As long as you start with a good base crêpe (the freezer ones — if you can find them — just don’t compare), the final result will be delicious.

According to the Word doc I’ve had saved on my computer all these years, the recipe is from La Technique by Jacques Pépin.


  • 1 1/2 cups flour
  • 3 eggs
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 1 1/2 cups milk
  • 1/2 sticks butter (melted)
  • 1/2 cup water


  1. Wisk until smooth: flour, eggs, sugar, salt and 1/2 of the milk.  Add remaining ingredients and stir well.
  2. Use a teflon-lined pan, 5″ to 6″ in diameter. Heat skillet on a medium to high flame. You do not need to grease the skillet. Hold pan slightly tilted and pour about 3 tablespoons of batter onto the pan, quickly rotating it so that the batter has a chance to cover the hot pan. (The thinner the coating the better the crêpes.)
  3. Cook crêpes on medium heat for about 50 seconds, then loosen the crêpe with a wooden spatula, flip the crêpe over and cook approximately 30 seconds on the other side.  You will notice that the side which has browned first is nicer than the other, stack them with the nice side down so that when they are rolled or folded they look nicer.

These are honestly quite easy to make. Although a crêpe pan would be ideal for making these, I just use a regular skillet and that always works fine. And if you have to scrap a few (or more than a few) crêpes in the beginning, do not be daunted! Flipping them takes some time to get used to, and the first couple usually get thrown out regardless of one’s culinary skill.

Finally, what would be the purpose of crêpes without filling? Try experimenting with your own — almost anything is possible — or try some of the ones my French teacher suggested:

  • Fresh-squeezed lemon juice and sugar (my personal favorite)
  • Chocolate — Hershey’s, Nutella (yum!), etc.
  • Jellies in any flavor
  • Fresh fruit (try mixing with whipped cream!)
  • Ham or chicken & cheese
  • Tomato & cream cheese


{ Source: Images used in collage (clockwise from top right) from (separate recipe included),,, and }


9 thoughts on “the best crêpe recipe

  1. Pingback: How To Cook Perfect Crêpes « Prada For Breakfast

  2. Crepes make me weak in the knees!!! So delicious…I’m also a fan of having them with butter, sugar, and lemon…so simple yet divine! Although I do love me some nutella with strawberries too!!!

    Thanks for stopping by my blog! I’m now following yours!!

    My Steve Madden shoes that you loved are from DSW, I’ve had great luck there…especially in their sale section…those shoes were only $25!! Gotta love it.

    xxo Kelly
    Glamourous Spirit

  3. Hey Hallie,

    Great recipe, my old French teacher used to bring us croissants and jam instead- somehow I don’t think she could be bothered to bake us something!

    Thanks for all your lovely comments, I hope you keep reading.

    I love the concept of your blog, I was reading up on your ‘About’ page. Did you used to have a solely fashion based blog?

    Robbie xox

    • Yes, I’ve actually had several fashion-based blogs in the past…I think I started blogging in 2006 or 2007? It’s been so long I can’t remember. The longest I ever held one blog for was about a year, I think, but I just recently figured out that it would be so much more fun to blog if I didn’t keep limiting myself to only fashion because my interests encompass so much more than that!

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