One of the many things I love about the French food-culture is the tradition of le goûter. L’heure du goûter, around 4 o’clock in the afternoon, is when you have a sweet snack.

It’s something kids, and adults alike, count on. In fact, it was one of the first French traditions I embraced firmly ;-)
A few years ago, back in the days when the teen wasn’t a teen yet, she could get really upset when we had failed to give her goûter. Her all time favourite is a simple pancake, crêpe as they say here, with nutella.

French crêpes by Eva in the Kitchen

If you’ve ever visited Paris you can’t have missed them, the stand that sell these super thin pancakes all through town. Though admittedly, they’re easier to find in touristic areas. The secret to a good crêpe is that they have to be really thin, but they’re actually very easy to make. So easy, that she now regularly makes them herself at home, and all I have to do is make sure the cupboards stay stacked with flour and nutella.

French crêpes by Eva in the Kitchen

Before I tell you how to bake the perfect crêpe, I’ll first explain how to pronounce it. Cause I’ve noticed that most Anglo-Saxons pronounce it as crape, as if it were to rhyme with grape (thank you Snapchat, you’re full of insights ;-)
But it doesn’t. It rhymes with yep, and the pronunciation therefor is more something like crep. Like with most French words, we don’t pronounce the last letter, I always wonder why they’re there in the first place, but that’s a whole other discussion :-)

French crêpes by Eva in the Kitchen

Now, without further ado, let’s bake some crêpes.

French crêpes by Eva in the Kitchen

Bon appétit and don’t forget to share the recipe if you like it!

French crêpes
Serves: 8
  • 250 gr ( 2 cups + 1 tbsp) all purpose flour
2 eggs
500 ml (2 cups + ⅛ cup) milk
Butter, 40 gr (3 tbsp), melted + extra to bake
  1. Put the flour in a big bowl
  2. In a second bowl, mix the eggs with the milk, and add it to the flour, mix well
  3. Add the melted butter, you should have a very liquid batter now (the crêpes need to be very thin)
  4. Heat a pan and grease it with a bit of butter
  5. Take a big spoon and use it to put a big spoonful of batter in the pan, it should cover the entire pan
  6. Bake for 2-3 minutes on medium heat until golden and firm enough to turn
  7. Flip carefully and bake until the other side is golden too
  8. Serve with jam, nutella and/or icing sugar

French crêpes by Eva in the Kitchen

5 Responses

  1. Rob

    onze kleinkinderen, de kinderen van…, rekensommetjes vind ik leuk: ik moet dus maar blijven reageren

  2. marusa

    Hi do you maybe know it they oil the pan or not? I know that a perfect crepe has a lot of butter in it, but I never know it they add butter or oil when making the pancakes? What is the secret to really tasteful crepes?


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