Back to list

French Crêpes: The Delicacy of Strawberry Sweetness

vxda

Incredibly thin, almost transparent French crêpes, with their characteristic lacy edges, are a true delicacy! Their secret lies in an exceptionally fluid batter, which must rest properly before frying, to achieve the perfect consistency for creating these light and fluffy pancakes. They pair perfectly with strawberry jam, creating a perfect dessert, ready in the blink of an eye.

Add to favorites
Print Print
Keep screen awake
Report Report
French Crêpes: The Delicacy of Strawberry Sweetness
Prep time 5 min
Cook time 15 min
Servings
🍳
Difficulty Medium
Category Breakfast
Cuisine French

Ingredients

Ingredients

  • 125 g wheat flour
  • 2 pcs egg
  • 250 ml milk
  • 100 ml water — (or 50 ml water and 50 ml light beer - traditionally adds lightness)
  • 30 g butter — + extra for frying
  • 1 tbsp sugar
  • 1 pinch salt

Instructions

Preparation

  1. 1

    Sift the flour into a bowl with salt and sugar. Make a well in the center and crack in the eggs.

  2. 2

    Gradually pour in the milk, whisking from the center outwards—you will obtain a smooth, uniform batter without lumps.

  3. 3

    Add water (or water with beer) and melted butter. The batter should be very fluid, similar to heavy cream.

  4. 4

    Cover and set aside at room temperature for a minimum of 30 minutes (preferably 1 hour). This is a crucial step—the gluten relaxes, and the crêpes will be thin and soft.

  5. 5

    Heat a skillet (preferably with a thin bottom, 22 cm / 9 inches) over medium-high heat. Grease thinly with butter.

  6. 6

    Pour approximately 50 ml / 1/4 cup of batter onto the center of the pan and immediately tilt the pan to spread the batter into the thinnest possible layer.

  7. 7

    Fry for ~45 seconds, until the edges become golden brown and begin to peel away. Lift with a spatula (or your fingers!) and flip. Second side: ~20 seconds.

  8. 8

    Fold the pancakes into triangles: spread jam on half of the crêpe, fold in half, then fold in half again.

Serving

  1. 1

    Sprinkle with powdered sugar, add fresh strawberries or raspberries. Classically, with a piece of butter and lemon juice + sugar (à la Suzette).

Notes

Chef's tip: Remember that the first crêpe is almost always experimental—it is used to check the temperature of the pan. Feel free to discard it without a pang of conscience, perfecting the ideal conditions for frying the next ones. Inspirations and context: This traditional Breton recipe draws heavily from the classics. Adding beer to the batter, ensuring its lightness, is a well-known technique from northern France. The proportions have been carefully verified based on books by Pierre Hermé and the renowned Marmiton website.

You can easily prepare the crêpes batter in advance - you can easily store it in the refrigerator for up to a day. Ready-made pancakes, on the other hand, will stay fresh in the refrigerator for up to 2 days, provided you layer them with baking paper.