French Crepe Recipe
There are many variations of French crepe recipes, but in this page we provide the recipes for the most common French crepes.
The French crepes can be subdivided into two groups: sweet crepes (crêpes sucrees) and slightly sweet crepes (crepes salees). Crepes sucrees are made from wheat flour (all-purpose flour will also do) and crepes salees (aka galettes) are made from a combination consisting mainly of buckwheat flour.
Sweet Crepes (crêpes sucrees):
Find below two recipes, one for a larger quantity and one for a smaller quantity. In case you need a measurement converter to convert different measures, you can find one HERE or visit our page with details about measures (cups,tablespoons versus milliliters and deciliters).
Recipe 1: This recipe produces: from 10 to a dozen crêpes sucrees with a diameter of 6 inches or 16+ crepes with a diameter between 4-5 inches.
Three egg yolks
3/4 cups of cold water
3/4 cups of cold milk
One cup of flour (wheat or all-purpose flour)
1 tablespoon (tblsp) of sugar (preferably granulated)
3 tablespoons (tblsps) of liqueur (foe. Cointreau), Brandy or Rum
5 tablespoons of butter (melted)
Recipe 2: This recipe produces: between 16-24 thin crepes sucrees with a diameter of 6 inches.
Three well-sized eggs
1 ½ cups of milk
1 cup and 1 tablespoon of all-purpose flour (or wheat flour)
2 tblsps of sugar
1/2 tblsps of pure vanilla extract
3 tblsps of melted butter (may be replaced by oil)