Julia Child Crepe Recipe Mastering the Art of French Cooking
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This easy French Crêpe Recipe is adapted from Julia Kid'south basic crêpe recipe, and will walk y'all through how to make paper-thin French Crêpes at home!
Recipe originally published August 18, 2016. Photos updated May 8, 2019.
Whenever I cook something especially "fancy"– I like to impersonate the adorable, the fabulous Julia Child, and declare "Bon Appétit!" as I set the nutrient on the table.
Super fancy nutrient is also a great alibi to sit at the table instead of eating on the burrow.
Being an adult is full of baby steps.
Is anyone else hither a Julia Kid fan?
I am!
I love to watch clips of her one-time cooking shows online, and whenever I need a French recipe that's guaranteed to succeed– she's my gal. Her recipes have never failed me, and are always delicious.
This piece of cake French crêpes recipe based on her bones French crêpes, and is sure to leave you with a stack of delicious, ultra-thin French pancakes.
Want more Julia Child? This recipe is based on her crêpe recipes in The French Chef Cookbook and Julia's Kitchen Wisdom.
Need a Gluten-Free Choice? Endeavour my gluten-free crêpes!
Are French Crêpes Hard to Make?
No.
At first, you may have trouble getting the crêpe "just right."
Just remember that, as with flipping pancakes, it simply takes a little patience to learn the technique.
With American pancakes, you pour the batter out onto a hot griddle, and wait for one side to terminate cooking, and so flip.
With French crêpes, y'all'll hold the hot pan off the heat with one hand, add the batter with the other mitt, and swirl, swirl, swirl.
Coat the entire pan, and and so prepare it dorsum on the heat and let information technology melt. So flip, finish cooking, and set the crêpe bated to cool.
Repeat.
So repeat again.
And once more.
Keep in heed, if you have problem getting the crêpe "just right," remember that, just similar with flipping pancakes, it gets easier with practice.
Do I Need a Special Pan to Make this French Crêpe Recipe?
Absolutely not!
I commonly just use a non-stick omelette pan for mine, merely sometimes I break out the fancycrêpe pan.
Most recently, my favorite crêpe pan is one of those mini bandage iron pans that come with chocolate chip cookie gift packets. It'south small, heats evenly, and is just completely perfect for crêpe making!
Can I Use a Blender to Mix the Concoction?
I recommend whisking past hand.
Blending the batter will work perfectly fine, but you'll end upwards with lots of air bubbling in your finished crêpes.
Whisking by paw will assistance make your crêpes flat through the middle with lacy edges.
Can I Skip the Resting Period for the Batter?
Allowing the batter to rest for at least an hour is supposed to– in theory– allow the gluten to relax after you lot've whisked the batter.
It also allows the flour more time to absorb the liquids.
But if you're pinched for time– yeah, you can skip the resting menstruum. I've done it, and the crêpes I made were still delicious.
If you skip the resting period, your batter only might not be quite as smooth (and you might accept more air bubbles in the concoction).
Can I Use this French Crêpe Recipe for Both Sweet + Savory Crêpes?
Yes!
Utilise the recipe exactly every bit written, or follow the extra add-in directions for either sweet or savory crêpes.
Want sweetness crêpe ideas?
Try my favorite— top them with whipped cream and fresh fruit, along with a little drizzle of honey, or try turning them into a chocolate crêpe cake with bourbon!
I also love crêpes with nutella and assistant! It'south so delicious.
Want savory crêpe ideas?
Try filling your crêpes with this smoked salmon dip from Imagelicious!
French Crêpe Recipe (Bones Crêpes)
This easy to follow French Crêpe Recipe is adapted from Julia Child's bones crêpe recipe, and will walk you through how to make paper-thin French Crêpes at home!
Servings: 10 people
Calories: 102 kcal
Will It Keep?
ii Days (Refrigerator), 4 Months (Freezer)
Forbid your screen from going nighttime
- one cup all-purpose flour
- ⅔ cup cold milk
- ⅔ cup cold water
- 3 eggs
- ¼ teaspoon common salt
- iii tablespoons melted butter, plus more butter or oil for brushing hot pan
Optional add-ins for savory crêpes:
- diced fresh herbs
Optional add-ins for sweet crêpes:
- dash sweetness liqueur
- 2 teaspoons sugar
- ii tablespoons cocoa powder
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Whisk together all ingredients in a basin.
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Let concoction sit in the fridge at least one hour (or overnight).
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Pre-heat non-stick pan on loftier oestrus, and brush or spray with oil or butter. Oil should shimmer on the pan.
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Holding pan just off oestrus, add 2-three TB batter and swirl to coat pan. Place back on heat and cook for about 90 seconds, until the bottom of the crêpe is golden and slides off the pan easily.
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Flip and cook the other side for 5-10 seconds. Motility crêpe to a wire rack or plate to absurd, and repeat with remaining batter.
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Make Ahead: Stack with wax newspaper in betwixt crêpes. Air-condition for upward to 2 days, or freeze for upward to 3-4 months in an closed container. Don't skip the wax newspaper– the crêpes will stick together.
Yields: About eight x″ crêpes, 10 8″ crêpes, or xx 5″ crêpes
Diet information is for 1 8″ crêpe, and does not include optional ingredients.
Calories: 102 kcal (5%) | Carbohydrates: 10 g (3%) | Protein: iii k (6%) | Fatty: five g (viii%) | Saturated Fat: 2 g (thirteen%) | Cholesterol: 59 mg (twenty%) | Sodium: 114 mg (5%) | Potassium: 53 mg (2%) | Vitamin A: 195 IU (four%) | Calcium: 29 mg (iii%) | Iron: 0.8 mg (iv%)
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Source: https://champagne-tastes.com/cooking-101-french-crepes/
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