• By Nathalie

Easy Peasy French Crêpe Recipe


Feeding kids at a party can be quite a challenge, we get that. Everybody likes different things and when allergies or intolerance to certain foods get in the picture, it can be a real nightmare. Thanks to the French, we have the perfect finger food recipe that will satisfy all palates and is easy to tweak to make it safe to everyone. Oui! Oui! We are talking about one of the most famous recipes that France has to offer, the famous and delicious crêpe recipe! Perfect for snacks, perfect for lunch, perfect for dinner and even perfect for breakfast! The beauty of making crêpes to feed a crowd is that they can be made in advance, they can also be filled with pretty much anything you'd like, from salty to sweet. In addition, some of the ingredients that might be allergenic to some, can easily be replaced by safe alternatives. Ouh la la! What a relief! And who doesn't like to pig out on thin pancakes anyway?!... Now, if you have the courage to let a mob of kids take over your kitchen, make it a fun party activity for them! Let them decorate and/or fill the crêpes! Please don't forget to always supervise children in the kitchen. Also, I would strongly recommend the cooking part be handled by an adult. So voila! Here is the crêpe recipe that has been a staple in my (French) family forever! Enjoy and you can tell me "merci" later!​

Ingredients for about 15 crêpes:

  • 1 cup of flour (can be replaced by Gluten Free flour or buckweat flour for salty options)

  • 1 tsp of sugar (unless you want to make crêpes with salty toppings, then skip)

  • ¼ tsp of salt

  • 3 eggs (can be replaced by 3/4 cup of unsweetened applesauce)

  • 2 cups of milk (can be replaced by 2 cups of unsweetened coconut milk or almond or soy milk)

  • 2 tbsp of melted butter (can be replaced by 4 1/2 teaspoons of oil of your choice. No olive oil though!)

  • Vanilla extract (optional)

Directions:

  • In large bowl mix flour, sugar and salt

  • Add the eggs (or substitute) and milk (or substitute) and mix with a whisk

  • Stir in melted butter (or substitute)

  • Heat a lightly oiled frying pan in medium/high heat

  • Pour batter into the pan (use a ladle)

  • Tip and rotate the pan to spread batter as thinly as possible. No pancake thickness sacrebleu!

  • Brown on both sides (lightly)

  • Serve with favorite toppings (Nutella, sugar, honey, jam, apple butter, ice cream, lemon juice, berries, etc…)

If you would like to serve your crêpes with salty toppings (cheese, ham, eggs, cream cheese, etc...), do not add any sugar in your batter.

Et Voilà!

Bon appétit!

Questions about the recipe? Shoot me an email and I will be glad to help!

xoxo

Nathalie

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