Parisian-Style Crepes

In my backpacking days of long ago, one of my favorite places to go was the streets of Paris. Endless window shopping and creperies stands on street corners for the hungry stomachs.  I Just followed my nose and voila! – a creperies stand. Parisian-style crepes are made with thin batter of eggs, milk, and flour pour on hot round crepe hot plate. An aromatic and perfectly thin round crepe is formed, and waiting to be spread with fillings of choice from jam, sugar, chocolate, Nutella to ham and cheese; rolled, wrapped in a paper cone – perfect treats for a day of sight-seeing. Last week, my family requested crepes for breakfast.  I was up for the challenge to recreate Parisian crepes for them. 🙂  I am not the lucky few who have the crepe hot plate and the T-shape crepe spreader. (Must add this spreader to my wish list). So I had to do with my trusty flat cast iron pan and spatula.  It took some practices with the wrist motion turning cast iron pan to spread the batter into round thin crepe.  I tried.  Of course there were some excess that look like antennae sticking out from the round form, so I just cut those part off.  I served the crepes with jam, Nutella and homemade blueberry sauce with whole blueberries.

Crepe Batter (adapted from The Food of FRANCE)

2 cups (250 grams) all-purpose flour

pinch of salt

3 teaspoons sugar

2 eggs, beaten

1 2/3  cup (410 ml) milk

1/2 cup (125 ml) water

1 tablespoon melted butter

Additional butter, melted for frying

Sift the flour, salt and sugar into a bowl and make a well in the center.

Mix the eggs and milk together with  water and pour slowly into the well, whisking all the while to incorporate the flour until you have a smooth batter.  (To make sure you have smooth batter, use a hand blender to whir through the mixture.  You will definitely have smooth batter.) Stir in the 1 tablespoon melted butter. Cover and refrigerate overnight or at least 20 minutes.

Heat a flat frying pan (preferably cast iron) to a medium-high heat and grease with a little of butter (use a brush).  Using a ladle or a measuring cup to pour enough batter to coat the base of the pan in a thin even layer.  Use the wrist-motion to make circular and thin layer. Try to tip out any excess. Turn heat to medium cook for 1/2 minutes; use the spatula to flip over and cook for about another  minute or until the edges come away from the side of the pan.

Stack the crepes on a plate and cover them with a lid while you make the rest of the batter.

Serve crepes hot with your choice of fillings:  jam, sugar or sugar and a squeeze of lemon, Nutella, melted chocolate, cheese and ham.

Blueberry Sauce with whole blueberries

2/3 cup (165 ml) water

2 to 3 tablespoons ( 30 ml to 45 ml) of Meyer lemon juice (Meyer lemon is more fragrance).

3 tablespoons of sugar (if you want less sweet, use 2 tablespoons)

12 ounces of blueberry (fresh or frozen)

Place all the ingredients in a saucepan; place it over a medium-high heat, and bring it to a boil.  Then reduce the heat to low  and simmer for 1/2 hour with lid on.  Add a little more water if it begin to dry out.  Taste for desired sweetness.  Transfer to a glass jar. Let cool and refrigerate at least one hour before using.


1.  To get rid of lumps in the batter, use a handheld blender to puree the batter.

2. Make sure you pan is hot but not smokey hot.

3. Don’t worry about the first – two crepes;  they won’t come out as nice but there after, you should be able make decent thin crepes.

4.  Do not make it too much in advanced.  Make sure to keep the crepes warm.  If they get cold, put each back to the pan warm it up, spread on filling of choice and serve.

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