How to Make Crepes
Dessert · Flans, Puddings · Provencal Recipes · TasteAlthough crepes are not a traditional food from Provence, add this easy, versatile recipe from the Provence Gourmet to your ” go-to list.” If you are in Aix-en-Provence (or anywhere nearby), you can find delicious, handmade crepes made by Delphine at Crepes Cidre et Co.
If you are interested in cooking classes and learning some traditional Provencal meals, contact Gilles (Provence Gourmet) to learn about his classes.
How to Make Crêpes
This recipe makes about 18 crepes.
Ingredients
- 2 cups white flour
- 2 cups milk
- 4 large eggs
- 1/4 cup unsalted butter
- 1 pinch salt
Instructions
- Add all of the ingredients in a blender and mix long enough for the butter to incorporate.
- Allow your crepe batter to rest for at least an hour.
- Heat a flat, non-stick crepe pan. Spread a little butter on the surface with a paper towel, and pour a thin layer of batter onto the pan.
- Once each crepe starts browning a little on the bottom side, lift the sides with your spatula, flip the crepe and remove it once it is browned on both sides.
- Repeat until all your batter has been used up.
Notes
From experience, we tend to say here that your first crepes could be quite a mess, but your last ones are perfect.Here in Provence we love to have crepes with a few drops of lemon and sugar, or honey, or homemade jam.
Here in Provence we love to have crepes with a few drops of lemon and sugar, or honey, or homemade jam. Tried this recipe?Let us know how it was!
Châteauneuf-du-Pape Full day Wine Tour with the sommelier-guide and 3 winery visits
Discover one of the most famous red wine-producing areas of France, Châteauneuf-du-Pape, with this wine tour! You will start the day with the discovery of Châteauneuf-du-Pape and its history.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Holidays the Fontvieille Foire Gourmande au GrasNext Post
How to Pick WalnutsRelated Provence Articles
Pancakes crepes and pets de nonnes
February 16, 2015
What with Chandeleur in France and Pancake Tuesday in the UK, February is a good time to get whipping up some batter for pastries and crepes. But if you prefer to buy something in town, there’s lots of choice. The traditional pets de nonnes – nuns’ farts.…
Quick Coq au Vin a French Classic Made Easy
November 19, 2018
Students for our cooking class come from all over the world. We have had the pleasure of meeting Americans, Australians, Asians, Europeans, and even a Candian couple who returns every year for a refresher workshop (or two). Without fail, whether these folks consider themselves cooks or beginners they want easy recipes. This recipe for Quick Coq au Vin meets that request, enjoy cuisine à la Française made easy.…
Cooking Classes at Cuisine de Provence
February 16, 2016
Barbara Schuerenberg says, “I always joke that I learned to cook out of self-defence as our mother was a terrible cook.” Clearly, she was successful in that pursuit as she enters into her sixth year of running her cooking school Cuisine de Provence in Vaison la Romaine. German-born Barbara’s journey to Provence a decade ago …
Almost a Classic! My Recipe for Pork Tenderloin in a Mustard Cream Sauce
August 26, 2025
Do you have go-to recipes that you can practically make in your sleep? I have been tweaking this recipe for pork tenderloin in a mustard cream sauce for decades. When I say tweaking, the beauty of this recipe is that there are six (6) ingredients, and it’s easy to make and almost failproof. Recently, I …
No Comment