One of the most delightful (and delectable!) homeschool lessons my children have ever had was an impromptu crêpe making class taught by my dear friend, Manon. In addition to expert culinary instruction, Manon taught them some French vocabulary and provided a short history lesson, as well. And create-your-own crêpes have since become one of our family’s favorite recipes.
Per usual, we had a huge crowd here for Sunday brunch that day, including lots of hungry boys. So we made a triple batch of the basic recipe below. That ensured everybody could all eat their fill. But it also allowed the younger children to each make a batch of crêpes, start to finish. The measurements in the recipe that follows should make enough crêpes to easily feed 4-5 people.
For a printable version of this create-your-own crêpes recipe, click here > > > print recipe
- 5 large eggs
- 1/2 cup sugar
- 1 2/3 cups flour
- 2 cups whole milk
- 3/4 stick melted butter (with or without salt)
It took a little while to get the hang of flipping the crêpes, but we eventually learned to do a fairly decent job of it. We stacked the finished crêpes in a couple of pie pans and covered them with foil
Crêpe Making Directions:
Whisk eggs, then add sugar and whisk some more. For a light and smooth batter, next add flour and milk, alternating a little of each at a time. Do not use a mixer. Set batter aside.
Heat crêpe pans on high, then reduce to medium heat. Add a dab of butter or vegetable oil for the first crêpe only.
Pour batter and cover the base of the crêpe pan. Once the edges are light brown, flip it. Cook for about a minute on each side or less.
It took a little while for us to get the hang of flipping the crêpes, but we eventually learned to do a fairly decent job of it. We stacked the finished crêpes in a couple of pie pans and kept them covered with foil while we cooked the next ones. We continued this until all our batter was gone.
Then we all gathered for a blessing and enjoyed the crêpes together. The pie plates and foil kept them warm until we were ready to sit down and eat.
We broke out our best china to enjoy this elegant dish. Each person filled and topped their crêpes according to their own preference. They’re delicious just sprinkled with powdered sugar, but can also be filled with fresh fruit or preserves.
Favorite Toppings for Create-Your-Own Crêpes:
- Powdered sugar
- Lemon custard
- Sliced strawberries
- Any fruit preserves
- Maple syrup
For a more savory version, add sausage, ham and cheese or sautéed vegetables.
Other Variations for Create-Your-Own Crêpes:
- Crêpe Wraps: Fill w/ham and cheese (sautéed)
- Veggie Wraps: Fill crêpe with sautéed spinach, asparagus, bell peppers, onions
- Pigs in a Blanket: Wrap crêpe around a sausage link
- Dessert Crêpe: Drizzle with melted chocolate and top w/cherries, sliced almonds & ice cream
And those ideas are just a start! Whip up a batch of crêpes tonight and create your very own crêpe delight. Bon Appétit!
Love to cook? You can view a categorized list of my other recipe posts here: Our Favorite Recipes. Or — for even more Flanders family favorites, plus a wealth of ideas for making mealtime memorable — get a copy of my book Sit Down & Eat.
Have enough nutritious and delicious recipes to fill a book of your own? Then grab a copy of my new devotional journal for culinary artists, Bread of Heaven so you can put them all down in one place.