It’s been two years and one month since my international exchange in France.
Being in French immersion at the time, I had always wanted to do an exchange abroad; I wanted to delve into the French culture and live like “les français“. Most importantly, I wanted to discover the magic of the French culinary scene, where many of the top chefs grew their roots.
The second night in France, my exchange family brought me to a quaint little crêpe shop in their tiny town of Beaugency for dinner. I swooned. The crêpe was deliciously light yet filling, with all the flavours perfectly balanced.
One of the French classics that I had always wanted to master making was the crêpe. These delicate little pancakes always had me scraping the pan in frustration. Rather than turning out as thin, round pancakes, I would make scrambled batter.
One day at a sleepover in France, I learned the secret to making crêpes. Ever since then, I have made flawless crêpes every time. Thin, perfectly sweet and topped with the freshest ingredients, crêpes are one of my all time favourite foods.
Today’s recipe is one that I learned from my friend’s father in France.
These are classic French crêpes. The secret to making these gorgeous pancakes, is mixing the fat into the batter instead of greasing the pan for every crêpe.
Light, delicate and subtly sweet, these are the perfect breakfast foods. While in France, I discovered that I prefer a savoury filling over a sweet one. The hint of sweetness in the crêpes perfectly contrasts the saltiness of ham and cheese, my favourite combination.
- 250g All-purpose flour
- 2 tbsp granulated sugar
- Pinch of salt
- 4 eggs
- 500ml milk at room temperature
- 1 tsp vanilla extract
- 40g melted butter
1. Sift together flour, sugar and salt in a large mixing bowl. Make a well in the center of the flour mixture and crack in the eggs.
2. Gently beat the eggs while slowly incorporating the flour. When the batter begins to thicken, gradually add in the milk. Stir in the melted butter. Continue mixing until there are no more lumps. The batter should be very runny.
3. Heat a cast iron skillet on medium high heat. Grease with a tiny smidgen of butter or oil. Pour a ladle full of batter in the pan and give it a swirl. Cook until the edges of the crêpe begin to lift up. Flip the crêpe and cook for another 30 seconds then remove from pan.
4. Serve hot with desired toppings and fillings*.
*Some serving suggestions:
- Fresh fruit with creme fraiche
- Butter and sugar
- Ham and cheese
- Non traditional but PB&J 🙂