Welcome to a Very French Crêpes Feast + an Authentic Recipe

Dearest reader,

Ever since the women of my family and I visited Paris last year we have been talking about making the iconic French dessert at home: crêpes. Those thin pancakes served with nutella and lightly dusted in powdered sugar are a delicous dessert you can find at every Parisian café. In fact, crêpes became 'the delicacy of our trip' so it was only a matter of time before they would appear on our dinner table in Finland.

Finally, on one wintery January evening, not long ago, we decided to turn yet another mundane crêpesless night into a delightful crêpesfull feast! An occassion almost as fun as eating in the streets of Paris, and therefore, I am going to share the recipe we used, so you too can enjoy a feast of Crêpes wherever you are in the world.

Let's get baking!

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The French Crêpes Recipe

The recipe we used for our crêpes evening is from an old French cookbook we happened to have at home called 'Mastering the Art of French Cooking' by Julia Child, Louisette Bertholle and Simone Beck.

My first time eating crêpes at a Parisian cafe near Le Bon Marche.

This particular recipe was very simple to make since you just pour everything into a bolw and blend it on high speed for a minute. Then you let the crêpes batter to rest for two to 24 hours depending how much time you have. Just remember to add some water into the batter before cooking in case it has gotten too thick during its rest. Crêpes batter should be thin and runny. We cooked the crêpes on a small omelette pan (19 cm in diameter) on moderately high heat with oil or butter and served them with Nutella and powedered sugar.

And the crêpes were simply scrumptious, especially in a stormy, mid-wintery evening! Althought, I have to admit that working the pan was rather challenging at first, but that only means we need to have more crêpes feasts so I can polish my pan technique, right?!

The old French cookbook where I found the authentic crêpes recipe.

For the Batter: 12 servings

2 1/4 dl cold water

2 1/4 dl cold milk (I used oat milk)

4 eggs

½ tps salt

2 dl sieved flour

4 tbps melted butter

Little bit of oil for cooking

For the Filling & Decoration:

Nutella

Dusting sugar

Sources:

Child, Julia; Bertholle, Louisette; Beck, Simone. (1961). Ranskalaisen keittiön salaisuudet. WSOY 1983.

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Have you tasted or made crêpes before?

What filling you prefer in crêpes?

What is your favourite French dessert?

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Yours truly,

Siiri

P.S. If you liked this post tap the heart below, so I know to make more like this!