Last updated on February 13th, 2019
What’s the fastest route to Paris? Crêpes! These thin pancakes are extremely easy to make. I like to fill them with mayo-based salad (chicken, tuna, seafood, etc.), and then warm them in the oven for fancy luncheons and simple suppers. By “fancy luncheons,” I mean the kind I ate in front of the computer yesterday afternoon, while uploading the video recipe for you:
As mentioned in the video, Julia Child’s totally-awesome crêpe batter calls for “quick-mixing” flour. You can find this flour in almost any supermarket. Here in the Northeast (and maybe in your region, too) it is sold under the brand name “Wondra.”
Quick-mixing flour is great for crêpes, because it doesn’t form lumps in the crêpe batter. The fine flour particles absorb liquid in the batter after just 10 minutes.
Will all-purpose (a/k/a “plain”) flour work for crêpes? Yes! Just let the batter rest for 1 hour after blending. Then, to remove any lumps, be sure to strain the batter through a wire-mesh sieve.
Thanks for spending time with me today. I hope you’ll make these crêpes, and serve them with the filling of your choice. The chicken-tarragon mixture (described in the video) is meant only as a delicious guide.
xKevin
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Here’s the crêpe recipe, which I adapted from Julia Child’s book The Way to Cook (published by Knopf):
These thin French pancakes have many uses. Serve them warm, topped with butter and maple syrup for breakfast, or fill them with something savory for dinner, or sweet for dessert. They are very easy to make.
Ingredients
- 1 cup quick-mixing flour (see note below)
- 3 large eggs
- 2/3 cup EACH whole milk and cold water
- 6 tablespoons butter, melted
Instructions
- Tip all of the ingredients into the jar of an electric blender. Blend at high speed until smooth -- about 30 seconds. Let rest for 10 minutes. Transfer the batter to a bowl.
- Heat a greased, non-stick 6-inch-diameter skillet over medium heat. Ladle a scant 1/4 cup of the batter into the hot skillet. Immediately swirl the pan to coat the bottom with batter. Let sit until nicely browned on the underside -- about 30 seconds. Then flip the crêpe to cook the underside until just spotty brown -- 10 seconds or less.
- As you work, knock each crêpe onto a wire rack to cool. When completely cool, the crêpes can be stacked without danger of sticking. Refrigerate in a sealed bag for up to 3 days, or freeze for longer storage.
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Cheryl says
Thanks for this latest temptation, Kevin. I remember making these years ago in a French-cooking class I took. I filled them with a seafood recipe for my hubby ‘s and my first New Year’s Eve together. I remember him wondering where the berries were — he couldn’t wrap his head around a dinner crepe! So now I will happily make your recipe…with berries!
Kevin Lee Jacobs says
Hi Cheryl – What a great story! That’s the nice thing about crepes — they are wonderful for dinner…AND dessert!
Mary says
Hi Kevin
Love crepes
What would ‘quick-mixing’ flour be called in Canada?
Kevin Lee Jacobs says
Hi Mary – In Canada, look for Robin Hood ‘Easy Blend’ Flour. In a pinch, you can buy from Amazon.
Mary W says
Seems these would be a good candidate for a gluten free version – any suggestions? I have some almond flour left from another project, do you think it would work ok?
Kevin Lee Jacobs says
Hi Mary W – I don’t think almond flour will work for crepes. Buckwheat flour — which is GF — might do the trick!
Sandra Payette says
Oh là là, Kevin. Merci so much for this recipe. Having dinner with some Friends next week so I’m making these. They will be a hit, I’m sure. xoxo
Susan Golden says
We have our step children every other weekend, too, so my husband makes them crepes with fruit. He just uses thinner pancake batter, but next time, we’ll try your recipe and go forf lunch! I have a wall decal of Paris (Eiffel Tower) and ‘I Love Paris” that I can put on the wall in the dining room next visit! Then we can tell the kids that they are eating official Crepes from France!!! P.S. I’m in WNY, so I know what you mean about the Winter challenges, temps and snow! Sure glad that I have my seeds in milk jugs just waiting for the Spring thaw!!!
Kevin Lee Jacobs says
Hi Sandra – Enjoy!
kathy Sandel says
Kevin, I have a request…. I often like to print the recipes that you offer so I can use them at a later date. Not all, just specific ones that light my fire. However, I always need the photo. Just one is sufficient. Then when I am looking for something to cook for a party or such, I can look thru my files (by subject: vegetables, seafood, brunch, etc) for ideas. I am always attracted to the photo of the recipe. I eat with my eyes first….. So, when you layout a recipe, could you put it with one of the photos so when I print they will both come out. This particular recipe with its photo would have fit on one page even. I know, never satisfied…..alas, it’s what I live with! I think I will do the crepes with a flaked salmon with capers a little mayo and herbs and a hollandaise sauce at the end when plated.
Samantha says
Kevin, thank you for this recipe. Many years ago we had a crepes restaurant called Magic Pan nearby and we loved the apple/gueyere (sp!) cheese and asparagus/swiss chese crepes. They also made a coqui San Jacque crepe (forgive the spelling – my French is about 25 years rusty!) that was to die for. I’ve been somewhat intimidated by the idea of making crepes, but after watching your video I will certainly try them.
Patricia Tondreau says
I have always been somewhat intimidated by crepe making, however, after watching your video, definitely want to give it a try! I always like something that can be prepared ahead of time , and still ‘elegant’ when having guests, taking much stress out of entertaining. 🙂 Even though I’m sure, wonderful as is, I think I would still ‘succumb’ to a wee drizzle of Bechamel before plating.
Thank you Kevin, and please keep these types of recipes coming!!
Stay Warm!! it’s bitter cold here also, in Ontario!
Patricia says
I have always been somewhat intimidated by crepe making, however, after watching your video, definitely want to give it a try! I always like something that can be prepared ahead of time , and still ‘elegant’ when having guests, taking much stress out of entertaining. 🙂 Even though I’m sure, wonderful as is, I think I would still ‘succumb’ to a wee drizzle of Bechamel before plating.
Thank you Kevin, and please keep these types of recipes coming!!
Stay Warm!! it’s bitter cold here also, in Ontario!
Kevin Lee Jacobs says
Hi Kathy – Not sure if my “print recipe” program will allow for a photo. But I’ll give it a try!
Hi Patricia – These crepes are easy, easy, easy. I almost topped them with bechamel, but I feared the video would be too long!
Barbara says
Yum Kevin..I am giving this a try!! Thanks again
Jill Mackay says
Yummo!! We’ve got overseas visitors arriving tomorrow. These will certainly appear on the table in the next few days. Thank you Kevin !!
Betty Child says
Those crepes looked great and you apologized for licking your finger while preparing why not you are human we all do that when cooking
Janet says
Hi Kevin, I haven’t watched the video, but your printed version says 2/3 EACH milk and water, is that 2/3 cup each?
Hope you’re staying warm
Love you
Kevin Lee Jacobs says
Hi Janet – Fixed it! Yes, 2/3 cup each whole milk and cold water.
Rose says
Dear Kevin, How did you know? I had decided to make savory crepes and hearty soups a part of our dinner rotation and now your post with both recipes! You are amazing!!! Thanks. Kindest regards, Rose
Sandra Payette says
I made these crepes Kevin and they are so easy to make. I have the fixings for chicken salad. Crepes in Feb. perfect dinner. Thanks so much for the recipe. xo
Sandra Payette says
I made these for my French friends, Kevin. They loved them. I gave the extras to my friend in another city so I hope she likes them too. What a treat! xo
Kevin Lee Jacobs says
Hi Rose – Glad to be of service to you!
Hi Sandra – Thanks for the review. Music to my ears!