French Crêpes – Recipe

It’s been raining a lot in London lately.

I can already hear you think, duh Laurie, it always rains in London, but that’s not entirely true. When I moved here I expected heavy daily downpours, but the reality is closer to occasional moderate showers. Unfortunately, the last few weeks definitely fall under the former category.

The nice thing about living in a city where the weather tends to be pretty crap at all times is that it never really stops you from doing stuff. I lived in LA for three years, and the mere promise of rain meant endless traffic jams (like, worse than normal, which is pretty awful) and not stepping a foot outside. Same thing goes for Marseille, France where I grew up. Generally speaking, if it’s raining, you’re stuck indoors.

To remedy our boredom when we were kids, my mom took to the habit of makings crêpes when it rained. Nothing to do? Why not eat some delicious dessert with Nutella on top.

I’m a full grown adult now (most of the time anyways), but whenever it rains, I’ve only got one thing on my mind: crêpes. It’s the best kind of psychological conditioning there is. People tend to give me weird looks when I realize it’s raining and promptly yell out, “Let’s make crêpes!” like it’s the most logical thing in the world, but if you ask me, it’s a brilliant way to live your life.

My mom makes the best crêpes in the world and her recipe is failproof. Even without a proper crêpe pan, which I highly recommend you use, they turn out light and yum and generally delicious.

It’s raining outside so I’m going to leave you all here and go make some crêpes of my own.

Bon appétit!

French Crêpes

French crêpes Recipe wholovestv

Prep time: 5 minutes
Resting time (optional): 30 minutes
Cooking time: 2 minutes each
Servings: about 20 crêpes

240g or 2 cups of flour
60ml or 1/4 cup of vegetable oil
3 eggs
750ml or 3 and 1/4 cups of whole milk
1 pinch of salt
1 pinch of sugar


  • Combine the milk, eggs, oil, salt and sugar with a hand mixer.
  • Sift the flour in gradually until you obtain a smooth batter. It won’t be very thick.
  • If you can, let the batter rest for 30 minutes.
  • Pour some vegetable oil on a paper towel and grease your crêpe pan.
  • Once the pan is heated (make sure it’s not burning hot or it will burn the crepe right away), grab a serving spoon and pour out about three tablespoons worth of batter into the pan. Tilt the pan sideways to make sure the batter spreads out evenly. It should be about one millimeter thick. Cook for about one minute or until the top of the crepe starts bubbling. Run the spatula under the crepe to make sure it doesn’t stick to the pan, then flip gently. Cook for another 20 seconds.
  • Repeat until you run out of batter.


  • Your first crêpe will always look terrible. It’s the law of nature. The pan won’t be at the perfect temperature yet and the crêpe will soak up too much oil. You’ll be good to go after that, though.
  • Eat your crêpes with sugar, sugar and lemon, nutella, jam, peanut butter or whatever your heart desires.
  • While it’s more traditional to eat savory crêpes made of whole wheat flour, you can also fill these crêpes with savory fillings such as bechamel, ham, cheese, eggs, mushroom, pancetta… the list goes on.

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