I have not met one human being that dislikes French crêpes. In fact, a French Crêpes or pancakes recipe is a must in any kitchen, especially a Romanian one. They are super easy to make, they can be filled with pretty much anything, and delicious!
French crêpes differ from the American style pancakes in that they are thinner. American pancakes are thicker and fluffier. French crêpes are so common in Romania that most people don’t even have a recipe – they know the stuff so well that they mix all the ingredients together until the dough reaches a perfect consistency! That’s usually a good thing when someone cooks them for you, but when you start making them yourself, it becomes a little bit more complicated & you need an actual recipe to follow.
I used to be super intimidated when making crêpes or pancakes because I was afraid of messing up the dough. What if I don’t whisk it well enough, or what if I add too much flower? But after making it a couple of times and not even once messing it up, I realized that the whole thing is quite easy to make. And if you mess up and add too much flower, you add more milk or water, if there are lumps, just whisk some more!
The recipe I shared below is one that I always use and has never let me down. The important thing you need to know when making French crêpes is that the crêpe is very thin. Therefore, the dough will have to have a very liquid consistency, similar to the consistency of melted ice cream. In order to achieve that liquid consistency, you adjust the water. I usually add about 250 ml of water if I make the crêpes right away. You can also prepare the dough and then throw it in the fridge for later, but keep in mind that the dough will thicken and you might need to add some more water to thin it out.
As for the filler, most of the time I use Nutella, but I discovered this amazing sour cherry & walnut jam and I’ve been eating that like crazy for the past few weeks! You can also fill it with honey, chocolate sauce, fruit, ice cream, sweet cream cheese, whipped cream, maple syrup, yogurt… or you can go the salty way and fill it with bacon, ham or eggs. If you choose a savory filling, skip the sugar and the vanilla extract in the recipe below.
Servings: 10-15 crêpes
Time: 1 hour
1 sprinkle Salt
3 tablespoons Melted Butter
1 tablespoon Sugar
1 teaspoon Vanilla Extract
Sunflower Oil enough to grease the pan
- In a big bowl, whisk together the eggs, the vanilla extract, the sugar and the sprinkle of salt.
- Slowly start adding the flour and the milk alternately to the bowl, little by little. Whisk well, continuously, as to avoid any flour lumps. For mixing, you can either use a whisk or a mixer. If you have a mixer, you won’t have to worry that much about flour lumps.
- Add the melted butter and the water and whisk until combined. I just melt the butter for 10 seconds in the microwave.
- Warm a medium pan at medium heat. Grease it with sunflower oil enough to ensure that the mixture will not stick to the pan. I use a cooking brush for greasing, but you can also dip a paper napkin into the oil and then grease the pan.
- Using a ladle, drop enough mixture into the pan so that the entire surface of the pan is covered, not more. Cook for about 2 minutes each side. When the visible surface of the crêpe becomes opaque and the edges of the pancake begin to golden, it is a sign that you can turn the crêpe to the other side. Another way you can tell is that when the crêpe is ready to be turned, it will not stick to the pan and it will be very easy to turn to the other side using a spatula.
- Repeat step 5 until you finish the mixture.
Did you enjoy my Mouthwatering French Crêpes recipe? Questions, comments or concerns? Leave me a note below or contact me, I’d love to hear from you!