crepes, eggs, strawberries

This authentic crêpes recipe comes from a french cooking school I attended when I was an exchange student in Avignon. It is so simple, and uses basic ingredients I always have in my pantry. When the local strawberries are in season, I reach for this recipe. I’ve learned that you can make the crêpes ahead of time if you are entertaining a crowd and they freeze well too. Dress them up with some chocolate shavings or a dash of Cointreau. If you omit the sugar, you can add some herbs to the batter for a savory dinner version encasing some chicken and a lovely sauce.


Print Recipe
Serves: 6 Cooking Time: 30 minutes


  • 2 cups flour
  • 2 teaspoons salt
  • 2 tablespoons sugar
  • 2 eggs
  • 2 ½ cups milk
  • ¼ cup melted butter (½ cube)
  • spray oil for greasing sauté pan



In medium sized bowl, assemble flour, salt, sugar and eggs.


Add milk slowly as you whisk all ingredients together.


Melt butter and add to egg mixture.


Heat crêpe or sauté pan to medium high and lightly coat with spray oil.


Ladle a portion of batter into pan to fill the center half and swirl pan to spread batter to fill the edges.


Cook until evenly colored. Flip and repeat.

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