Friday, February 26, 2010


Crêpes can be so versatile - savory or sweet they are making a comeback in America. Back In the 1970s, the became immensely popular  when cookware manufacturers encouraged home cooks to buy special pans to make this French classic. I love using the Crêpe pans, they make things so much easier and you get the thinnest Crêpes.

Crêpes are nothing more mysterious than thin pancakes. While there are commercial mixes for crêpe batter, you don’t need one.Here  is the basic recipe, followed by the classic Crêpes Suzette

Crêpe Basics

1 1/4 cups milk (or beer if you’re making savory crêpes)
1 Tbsp butter
3/4 cup  flour
pinch of salt
2 eggs

In a small saucepan, warm the milk and butter until the butter melts. Set the pan aside to cool 
Process the flour and salt together briefly in your food processor with the steel blade. With the motor running, pour in the milk mixture, then the eggs. Process just until blended.
Scrape the batter into a bowl and let it “rest” for half an hour. The batter may be made up to a day ahead, but may need to be thinned with a tablespoon or two of milk to come back to the right consistency.

Add 1 Tbsp vegetable oil to the hot non-stick skillet.(If using the crêpe pan follow the instructions) With a ladle or large spoon, add two generous Tbsp of batter to the pan. Quickly, use the bottom of the ladle to spread the batter to the edges.
As soon as the batter loses its sheen and the edges just begin to brown (30 seconds to a minute, depending on how hot the pan is), flip the crêpe with a non-metal spatula. The second side will cook very quickly, not even half the time as the first side.
Remove to a plate and cover with wax paper.
Repeat with the remaining batter, adding more oil to the skillet as necessary.
Use immediately or refrigerate, layered with wax paper.
Makes about 12 Crêpes

Crêpes Suzette

Crêpes Suzette are possibly the world’s most famous iteration of crêpes, for years the staple of table-side flaming for many a French restaurant.

4 Tbsp butter
3/8 cup superfine sugar
Zest and juice of 1 orange
Zest and juice of 1 lemon
3+3 Tbsp orange liqueur (Gran Marnier, Benedictine, Cointreau or Triple Sec)
3 Tbsp brandy or Cognac
12 crêpes (use above recipe)

Melt butter in a large skillet over medium-low heat. Stir in the sugar, zest and juice of the orange and lemon and 3 Tbsp of orange licqueur. Stir until the sugar is completely dissolved.
One at a time, add each crêpe to the pan to coat it with the sauce. Fold the crêpe into a triangle and arrange each on the preheated serving platter. Keep them warm while you heat the brandy.
In a small saucepan over medium flame, heat the brandy and the remainng 3 Tbsp of orange liqueur.
Remove pan from the heat. Tilt the pan and carefully ignite the brandy with a match. Pour over the crêpes and serve immediately, garnished with orange segments if you like.
Yields 4 servings.


  1. Oh, I've always loved crepes, sweet, spicy or otherwise. Thanks for this recipe.

  2. Thanks for helping take the mystery out of crepes! I agree that it's just as easy to whip up your own batter as it is to use a mix.


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All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.