How to Make Crêpes
Dessert · Flans, Puddings · Provencal Recipes · TasteAlthough crêpes 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 crêpes made by Delphine at Crêpes Cidre et Co.
If you are interested in cooking classes and learning to prepare traditional Provençal meals, contact Gilles (Provence Gourmet) to learn about his classes.
How to Make Crêpes
This recipe makes about 18 crêpes.
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 to a blender and mix long enough for the butter to incorporate.
- Allow your crêpe batter to rest for at least an hour.
- Heat a flat, non-stick crêpe pan. Spread a little butter on the surface with a paper towel, and pour a thin layer of batter into the pan.
- Once the crêpe starts to brown a little on the bottom, lift the sides with your spatula, flip the crêpe, and remove it once browned on both sides.
- Repeat until you have used all the batter.
Notes
From experience, we tend to say here that your first crêpes could be quite a mess, but your last ones are perfect.Here in Provence, we love to have crêpes with a few drops of lemon and sugar, honey, or homemade jam.
Here in Provence, we love to have crêpes with a few drops of lemon and sugar, honey, or homemade jam. Tried this recipe?Let us know how it was!
From Nice: Chateau de Cremat and Chateau Ste Roseline Wine Tour
Venture into the scenic vineyards of Nice on a delightful 6.5-hour tour that showcases the art of winemaking and culinary delights. Start at the stunning Château de Cremat, nestled in the hills, where you’ll enjoy a guided tour and sample exquisite wines. Next, visit the historic Château Sainte-Roseline, where you can explore its beautiful estate and taste renowned crus.
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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
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 …
Culinary Traditions Beef Daube a Provencal Recipe Worth Trying
June 30, 2023
La daube provençale – A provençal specialty with beef (or other meats) that you may try during your French immersion program with me in Provence Hello everyone. Today I’m talking to you about one of the most typical dishes of Provence. Here, everyone knows this specialty. That doesn’t mean everyone likes it. My children, for …
A Day in Brittany Without Leaving Aix en Provence
August 4, 2015
While visiting Aix en Provence, we spent some time with crepe-making expert, Delphine of Crepes Cidre & Compagnie. We came up a creative and fun ABC list of this experience. Visit Ginger and Nutmeg’s blog post: A Day in Brittany Without Leaving Aix en Provence to read more about this crepe adventure! …
Tomato Soupe au Pistou
October 21, 2015
The last few days of summer have found me busily preserving tomatoes for use during the winter. Over in France, the long, hot August days were perfect for my first attempt at sundried plum tomatoes, which shrivelled in the garden sun for two days before being tightly packed. Continue reading for the original blog post. …
No Comment