These 2 classic French crepes recipes are all you need in your life. Or almost. With just a few basic ingredients French crepes will have no secrets for you.
French crepes day is approaching! Each year on February 2nd, France celebrates the so-called Chandeleur (Candlemas), which is nowadays much more related to crepes day than to any religious meaning. And it’s good news, because I looooove crepes! Crepes is something you learn to prepare as a kid and eat it for any occasion during your entire life. There are many crepes recipes though, and it’s sometimes easy to get confused: where to start? which recipe should I go for? etc.
Expect a week full of crepes on the blog, with these 2 classic crepes recipes I re-shot recently, a wonderful masterpiece to come on Thursday + a bonus recipe before everyone else when subscribing to my newsletter, just on time for Saturday! Whether you celebrate games day or crepes day, you will always need crepes!
1. Easy French Crepes
Easy French Crepes – This is my classic crepes recipe, the one I always make. I used to make crepes as a kid and would use the recipe from my mom’s cookbook. Years later, I started to make some changes to the recipe, depending on the ingredients I had at hands, using more milk, less eggs, replacing butter with vegetable oil, etc. As it turns out, I ended up getting lost and forgot the proportions from the original recipe. Each version would work, but which one had to be the best one? That was the question.
According to me, crepes must be light and very thin in texture. You don’t want to have thick, heavy crepes, looking like pancakes. For this reason, it is important to loosen the batter with milk. I also use melted butter in my recipe, that you could replace with the same quantity of any vegetable oil, but I personally like the taste of butter in the crepes.
There are a few ads-on to the recipe. You can for instance sweeten it with a tablespoon of sugar or a drop of honey, or enjoy it plain. In the end it is mostly a matter of taste for dessert version, but keep in mind that without sugar, you can fill your crepes with either sweet or savory ingredients. Now the last thing: with or without liquor in the batter? Here again, you can always use a tablespoon of Grand Marnier, Cognac or whichever liquor you fancy. Again, your crepes will be more on the dessert side than on the savory one. Read all my Tips & Tricks for perfecting the art of crepes.
2. Crepes Suzette
Crepes Suzette – The other crepes we all love are the ones we flambe in a pan with liquor! It might seem a little bit intimidating at first, but as soon as you tried and managed to somehow not burn the house, this is nothing but fun AND delicious!
Crepes Suzette is a classic of the kind. First you prepare the orange butter with softened butter, orange juice and zests, and a little bit of sugar. Fill your crepes with the sauce, fold them the way you like, then place them back in the pan and flambe with Grand Marnier. Serve warm/lukewarm and enjoy immediately.
You want more…?
Tips & Tricks for perfecting the art of crepes – Read all my tips for perfecting the art of crepes + find additional crepes recipes and amazing spread, jams and other toppings to serve with.
Happy, Happy Crepes Day!