My First French Crêpe

By 5 m read

French crepe - Strawberry Banana Nutella Crêpe (Photo by Viana Boenzli)
Strawberry Banana Nutella Crêpe (Photo by Viana Boenzli)

I tasted my first French crêpe a few years ago. We had just visited the Cathédrale Notre-Dame de Paris, where we were very privileged to attend a mass. The church is absolutely stunningly beautiful and you are just awestruck at the building itself, the history, and just the fact that you’re actually there!  

French crepe - Erich and I, enjoying the view from the Eiffel Tower (Photo by Viana Boenzli)
Erich and I, enjoying the view from the Eiffel Tower (Photo by Viana Boenzli)

We left the church and walked out into a light drizzle. It was around lunchtime and we realized we were hungry. I told Erich that I’d never tried a French crêpe before, so he quickly found a roadside food stall that made them fresh to order.

French crepe - Cathédrale Notre-Dame de Paris (Photo by Viana Boenzli)
Cathédrale Notre-Dame de Paris (Photo by Viana Boenzli)

After only a couple minutes, I was presented with a huge, gooey, warm French crêpe…and it was amazing! I have loved crêpes ever since, but never thought I’d be able to make them myself. I was somehow intimidated and convinced myself that it was too hard and I didn’t have the special equipment necessary to make crêpes.

 

This week, I decided to face my fears and try to make crêpes myself…and guess what…they’re so easy to make and so amazingly delicious! Yay! They’re almost like very thin pancakes and all you’ll need are a blender and a frying pan. And they’re perfect for breakfast, brunch, dessert, whenever.

 

This was my first crêpe creation. In the meantime, I’ve created 7 more delicious crêpe recipes, both savory and sweet!

 

For my first crêpe, I decided to make a twist on an original. My very first crêpe in Paris was a sweet one, a classic banana and Nutella, but for my recipe, I decided to add strawberries, a sprinkle of powdered sugar, and homemade whipped cream!

 

Ingredients for French Crêpes (makes 6)

  • 3 large eggs
  • 2 c milk
  • 2 Tbsp sugar
  • 1 c flour
  • 3 Tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • Pinch of salt
  • *For savory crêpes, omit the sugar and vanilla extract*

 

Ingredients for Strawberry Banana Nutella Filling (makes 2)

  • 12 strawberries, sliced
  • 1 banana, sliced
  • 1/2 c Nutella
  • Sprinkle of powdered sugar for on top

 

Ingredients for Whipped Cream

  • 1 c heavy cream
  • 2 Tbsp sugar
  • 1 tsp vanilla extract

 

Ok, ready, this is super easy! Put all ingredients in a blender and blend for about 15 seconds, until all ingredients are incorporated together and there are small foamy bubbles on top. Let chill in the refrigerator at least 30 minutes.

French crepe - Crêpe batter (Photo by Viana Boenzli)
Crêpe batter (Photo by Viana Boenzli)

While the batter is cooling and working its magic in the fridge, make your whipped cream. Using a KitchenAid stand mixer or a hand mixer, whisk together heavy cream, sugar, and vanilla extract until stiff peaks form. Done!

French crepe - Whipped cream (Photo by Viana Boenzli)
Whipped cream (Photo by Viana Boenzli)

In a pan, over low-medium to medium heat, melt 1/2 Tbsp butter. Pour about 1/4 c of batter into the pan, lightly covering most of the pan. Quickly swirl the pan around so the batter completely coats the pan. Let cook for 2-3 minutes. You may see bubbles start to form on top & take a peek underneath to see that it’s turned a beautiful light golden color.

 

Using a spatula, gently release the sides of the crêpe from the pan and gently but quickly flip over the crêpe. Let cook for another minute or so. Voilà, you’ve just made a crêpe!

French crepe - Cooking the crêpe (Photo by Viana Boenzli)
Cooking the crêpe (Photo by Viana Boenzli)

Slide the crêpe out of the pan, onto a plate, and place fillings on top.

 

For my Strawberry Banana Nutella Crêpe, I felt that the Nutella was a bit thick to spread over the crêpe without risking ripping it. So, I microwaved 1/4 c of the Nutella for about 30 seconds, which made it easily spreadable. Spread a thin layer of Nutella over the entire crêpe and sprinkle the sliced strawberries and banana over top.

French crepe - Adding fillings to the crêpe (Photo by Viana Boenzli)
Adding fillings to the crêpe (Photo by Viana Boenzli)

Fold the circle of the crêpe in half, then in half again, which will make a triangle shape. Sprinkle a little powdered sugar and place a dollop of whipped cream on top, and serve crêpes warm. Bon appétit!

Did you make this French Crepe recipe? Let us know in the comments below!

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Let us know how you made your French crêpe!  What fillings did you use? 

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Strawberry Banana Nutella Crêpe (Photo by Viana Boenzli)

My First French Crêpe

These crêpes are a twist on an original, with strawberries, powdered sugar, and whipped cream.  So easy & delicious, you'll be making crêpes all the time!
Prep Time 10 mins
Cook Time 10 mins
Resting Time 30 mins
Total Time 20 mins
Servings 2 crepes

Ingredients
  

Ingredients for Crêpes (makes 6)

  • 3 large eggs
  • 2 c milk
  • 2 Tbsp sugar
  • 1 c flour
  • 3 Tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • Pinch of salt
  • *For savory crêpes, omit the sugar and vanilla extract*

Ingredients for Strawberry Banana Nutella Filling (makes 2)

  • 6 strawberries, sliced
  • 1/2 banana, sliced
  • 1/4 c Nutella
  • Sprinkle of powdered sugar for on top

Ingredients for Whipped Cream

  • 1 c heavy cream
  • 2 Tbsp sugar
  • 1 tsp vanilla extract

Instructions
 

  • Put all ingredients in a blender and blend for about 15 seconds, until all ingredients are incorporated together and there are small foamy bubbles on top. Let chill in the refrigerator for at least 30 minutes.
  • While batter is cooling in the fridge, make whipped cream.   Using a KitchenAid stand mixer or a hand mixer, whisk together heavy cream, sugar, and vanilla extract until stiff peaks form.
  • In a pan, over low-medium to medium heat, melt ½ Tbsp butter.
  • Pour about ¼ c of batter into the pan, lightly covering most of the base of the pan. Quickly swirl the pan around so the batter completely coats the pan.
  • Let cook for 2-3 minutes.  You may see bubbles start to form on top & take a peek underneath to see that it's turned a beautiful light golden color.
  • Using a spatula, gently release the sides of the crêpe from the pan and gently but quickly flip over the crêpe.  Let cook for another minute or so.  Slide the crêpe out of the pan, onto a plate, and place fillings on top.
  • For the strawberry banana Nutella crêpe, I found that the Nutella was a bit thick to spread over the crêpe without risking ripping it.  So, I microwaved ¼ c of the Nutella for about 30 seconds, which made it easily spreadable.   Spread a thin layer of Nutella over the entire crêpe and sprinkle over sliced strawberries and banana.
  • Fold the circle of the crêpe in half, then in half again, which will make a triangle shape.  Place a dollop of whipped cream on top and serve crêpes warm.  Bon appétit!

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