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  • Geeman

Original Crêpes Recipe From Brittany, France

Crêpes are the pride of Brittany, a beautiful coastal region located in the north west of France by the Atlantic ocean (where Asterix and Obelix village is located). Brittany is famous for some of the best quality seafood in the world (shells, lobster, fish, oyster...), fertile agriculture, cows, milk, butter, apple cider, Celtic culture and folk music to name a few of its gems. If you are on a diet, look the other way...


Crêpe with butter on a pink plate on a wooden table
Don't be shy with butter when making those crêpes

Serving: 8 large crêpes

Preparation time: 10 minutes + frying


Ingredients:


  • 250 g of white flour

  • 50 g of melted butter

  • 50 cl of milk

  • 10 cl of water

  • 4 eggs

  • 1 table spoon of sugar

  • 1 pinch of salt

  • Not necessary but I like to add a couple of drops of vanilla extract

  • And more butter and sugar for the cooking and dressing


Step 1 - Mix your ingredients together


  1. In a large bowl

  2. Add your flour, sugar, salt and mix the dry ingredients with your whisk

  3. Pour the milk and water slowly while mixing with your whisk

  4. Add the melted butter and your 4 eggs

  5. Mix everything well together

Your crêpe mix must be smooth and without flour lumps.


Step 2 - Let it rest !


Let your crêpe mix rest in the fridge for 30 minutes. Have a drink ;-)


Step 3 - Cooking the crêpes in the pan


Teflon pans are the best to cook crêpes, you definitely need a non stick surface.

  1. In a hot pan, put a knob of butter (equivalent of a tea spoon) and let it melt all over the pan's surface

  2. Pour a ladle of your crêpe mix in the center of the pan and swing the pan so the mix would cover the entire surface of the pan. You are not making pancakes here, your crêpe must be thin.

  3. Let cook each side until golden

  4. Stack your crêpes on a plate on the side


Step 4 - More butter and sugar...


  1. Once all your crêpes are cooked, put them back in the pan one by one

  2. Add a knob of salted butter and sprinkle a bit of granulated sugar all over the surface of your crêpe

  3. Fold your crêpes in half and again in half to form some kind of triangle

  4. Let it cook an extra 10 seconds in the pan and serve

  5. On to the next...


In Brittany, crêpes are served with a nice glass / small bowl of apple cider.


Enjoy! Bon appétit!

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