Crepe

- 6 eggs
- 4 cups of milk
- 1 cup of flour
- 1 pinch of salt
- 3 tbs of sugar (optional for sweet types)

- Beat the eggs together with the flour,
- Add the milk and salt (if sweet crepes, also add the sugar)
- Beat vigorously together
- Let the dough sit for at least ½ hour to an hour. (this hill allow the flour to soak up and will ultimately make the mix more homogeneous )
- Heat a 9” to 12” frying pan and grease with 1 tsp of butter (I like to put the butter on a paper towel folded in four and rub the bottom of the hot pan before dropping the crepe dough in)
- Now here is the important part: A crepe is not meant to be thick as a traditional “buttermilk pancake”, it shouldn’t be thicker than 1/8”. To do this you cannot just pour the dough on the flat pan. Once the pan is hot, hold a ladle in one hand and the pan in the other with an angle. Pour the dough rapidly in the pan and rotate the pan once or twice from side to side in a circular manner. This should allow the dough to spread evenly as a thin sheet on the bottom of the pan. This may take a little practice before having a thin and even crepe without any holes.

The crepes should fry on medium to high heat for about 1 to 2 minutes on each side, until brown. The crepe is ready to flip once you can see that the fringe has turned brown and that the dough is holding together on the surface (if the fringes are brown and the dough is still liquid, the crepe was poured too thick)


When preparing salty crepes, I like to prepare all the crepes unfilled first and then return them to a lower heat and add the filling in a thin layer on one half and fold down the middle (don’t overfill or cook on too high of a heat or the crepe will burn before the filling gets hot)


My favorite salty crepe is with ham, swiss cheese, a few mushrooms, a tsp of sour cream and an egg, cooked sunny-side-up inside the crepe ( keep the yolk runny)

My favorite sweet crepe is with chestnut cream or with nutella (chocolate cream)


Traditionally in the north of France, crepes are eaten with apple cider (5 to 8% alcohol). It also pairs well with a dry white wine.