RECIPE: Traditional French Crêpes

There are few things that make me more nostalgic about France than fresh, homemade crêpes. And yes, they are pronounced "KREPS" not "KRAPES"; they do not rhyme with "grapes." Like a lot of Breton cuisine, meals were often made with the most basic of ingredients because all farmers and peasants tended to have access to all of these. Because they are almost like a blank canvas when it comes to over-the-top flavor, you can really add anything and everything both sweet or savory to these crêpes, and as such you can serve them for breakfast, lunch, or dinner - or heck even a snack! When I lived in my studio apartment, I often made a ton of batter in a blender then stored it in the fridge until I wanted to make one or two. Please enjoy this super simple recipe and "Bon Appétit!"


1 Cup Flour

1 Teaspoon Sugar

1/4 Teaspoon Salt

3 Eggs

2 Cups of Milk (whole)

2 Tablesoons of Melted Butter

OPTIONAL: cheese, Nutella, peanut butter, jam, sugar, cinnamon, etc.


1. Sift together the flour, sugar and salt and set aside.

2. In a blender, or using an electric mixer, blend the eggs and milk together and slowly add the flour mixture until smooth. After all the flour has been incorporated, blend in the melted butter last.

3. Place mixture in the fridge for about 5-10 minutes to thicken.

4. Heat a lightly oiled griddle or frying pan over medium high heat.

5. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe.

6. Rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

7. You can either add shredded cheese or meats while in the pan until warm or melted. While warm/cool you can also spread jam, Nutella, peanut butter, almond butter, sugar, cinnamon - anything you want! You can also keep the cooked crepes in your fridge for a few days, or in the freezer for longer.

8. Shovel this stuff in your face and enjoy!

Featured Posts
Follow Jenny
  • Black Facebook Icon
  • Black Twitter Icon
  • Black Pinterest Icon
  • Black Instagram Icon
  • Black YouTube Icon

© 2016 by Jennifer N. Coombs and GradMoney. Proudly created with


All rights reserved. Use of this Site constitutes acceptance of our terms and conditions and privacy policy.


Restrictions: The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of GradMoney or Jennifer N. Coombs.


Disclaimer: All data and information provided on this site is strictly the author’s opinion and does not constitute any financial, legal or other type of advice. GradMoney, nor Jennifer N. Coombs, makes no representations as to accuracy, completeness, suitability, or validity of any information on this site and will not be liable for any errors, omissions, or delays in this information or any losses or damages arising from its display or use. We also do not make any personal investments on behalf of readers, nor do we offer specific trading recommendations to readers. GradMoney is not a licensed broker dealer. All investment actions as a result of GradMoney’s articles are to be made at the discretion of the individual investor. All investments contain risks; GradMoney assumes no liability for any loss of income or principal.


All questions or inquiries my be directed to the attention of Jennifer N. Coombs.