Crêpes - Making magic happen in the Kitchen!

I’m French, and crêpes are a stereotypical food specialty that I’m proud to share with you today!

Not only are crêpes delicious, but they are also very easy and cheap to make!

 For 2 people or 4 crêpes:

-       1 cup of milk (your favorite one)

-       1 cup of all purpose floor

-       2 eggs

-       A pinch of salt

-       Coconut oil for the pan coating

For healthier crêpes, use organic ingredients!

Combine all of the ingredients in the blender and mix for about 15 seconds. If you can’t wait, you can use it right away. However, it's best to place the crêpe batter in the fridge for 1 hour. The bubbles will have time to subside, the batter will be smoother and your crêpes will be less likely to get tiny holes in them. I usually use all the batter at once, but you can keep it in the refrigerator for up to 2 days.


Our favorite savory crêpes

Note: We love adding a sunny side egg to top our savory crêpes. If you want to, start to cook your egg in another pan right before starting your crêpe.

Heat a non-stick pan, a crêpe pan works best, to medium heat (not too hot otherwise your crêpe will be crunchy). Add coconut oil to coat and then about ½ cup of batter into the center of the pan. Swirl the pan to spread evenly.  Remember, this is not an American style pancake; your crêpe has to be much thinner. We have a link to the perfect crêpe pan on our Amazon emporium page!

Cook till the batter has almost completely firmed up, and the edge of the crêpe start to rise up from the pan, and flip your crêpe.

Now on the cooked side, add a small handful of shredded cheese, some squares of ham, and a small handful of fresh spinach.

Cook for about 20 seconds, remove, fold in the middle and add your sunny side up egg on the top!

Season with salt and pepper, and perhaps a bit of your favorite hot sauce, and enjoy!


Here again you can get pretty creative. Goat cheese, Prosciutto, Arugula and Walnuts is another perfect topping combination.


Our favorite sweet crêpes

I know I keep talking about the fact that we try to avoid processed foods. It’s true to a great extent, but there’s always room for a little cheat/treat. We have a big weakness for Nutella… Of course we don’t eat it every day…. But when we make crêpes, we just can’t resist!

For this version, since you don’t have anything to melt or warm on the crêpe, I suggest you to cook both sides of your crêpe, remove it from the pan and then add your favorite sweet toppings.

We usually like (*love*) 1 tbsp. of Nutella and a sliced banana!

Serve it rolled up like a burrito or taquito!

Another traditional favorite is a little knob of salty butter, a tbsp. of cane sugar and a few drops of lemon juice!

You can also fill your crêpes up with:

-       Fresh fruits (strawberries, blueberries, banana…)

-       Applesauce or pear sauce with sliced almonds (home-made sauté apples or pears in a bit of butter are always better than caned!)


Remember that these French crêpes are thin, relatively light and delicate pancakes that can be filled with anything you like. We love to hear from you! Tell us about your favorite crêpe fillings! If you aren’t there yet, click on the title above to access the comment section.