Fool-proof “Crêpes de Froment” (Sweet Crêpes)

There are a few staples that every French home cook should master, and French crêpes are without any doubt in the top 3. For myself, being from Brittany, the birthplace of crepes, they are actually #1. And as a true Brittany native, I must start by emphasizing the fact that savory and sweet crepes are quite different in Brittany, and surely not meant to be mixed up. The difference starts right from the choice of flour …

• Crêpes de “blé noir”: Literally translated as “buckwheat flour crêpes” are meant to be garnished with savory ingredients (ham, cheese, mushroom, egg, etc…) and enjoyed as a main dish.
• Crêpes de “froment”: Literally translated as “wheat flour crêpes” are meant to be garnished with sweet ingredients (sugar, jams, chocolate, fruits, etc…) and enjoyed as a dessert, for breakfast and as an afternoon snack. 

And today’s recipe is what I like to think of as a fool-proof “Crêpes de froment” (sweet crêpes), based on the authentic crêpe recipe from Brittany. There is no secret here – precise portioning is essential.

And because crêpes have a reputation for being intimidating, I hope the following notes (fashioned by years and years of crêpe-making and recipe tweaking) will help any novice to build their confidence and master these delicate wonders.

Cooking notes: 

• Choose the right milk: Use whole milk or 2%. Avoid low-fat, skimmed or lactose free – that will result in thinner, less tender crêpes that are usually harder to fold or roll without breaking.  

• Melt the butter and whisk it in your batter – instead of melting it onto your pan and pouring your batter on it to make the crêpes. Whisking the melted butter into your batter will ensure it is blended evenly into the crêpes. This will help in not getting your crêpe stuck to the pan, and will also avoid getting crispy, browned, over-greased edges. Your crêpes will also have a less greasy feel – with the butter being incorporated into the crêpes and not laying as a film on the surface of them. 

• If your batter is lumpy, don’t worry: you can put it through a fine meshed strainer, and it will come out lump-free. Some people also like to mix their crêpe batter in a blender (not very authentic, and I fear this may over-mix the batter too – but if you think it works for you, then go ahead!). Having a smooth, lump-free batter is crucial before starting making the crêpes.

• Allow your batter to refrigerate for at least an hour (or ideally, overnight). The flour in the batter needs some time to absorb the liquids, which will make for delicate and tender crêpe.

• There is absolutely no-shame in using a non-stick pan – honestly, why wouldn’t you? And please, do not flip your crêpes in the air! Traditional crêpes are made on a bilig, with the help of a roselle, and therefore, they are not flipped in the air. They are simply peeled off from the pan with the help of a wooden spatula, and placed back upside down, very gently. 

• If you are preparing a stack of crêpes (to be garnished and enjoyed later), prepare a plate covered with a clean dish cloth. Each time you finish cooking a crêpe, peel it off from the pan and place it on the plate – preferably folded in half so it is easier to grab later- and cover it with the cloth. Pile your crêpes on the plate, and make sure the cloth is always wrapped around your plate, nice and tight – so the steam is kept inside. This technique will make sure your crêpes are evenly cooked and stay very tender.

I hope you’ll love this “Crêpes de Froment” recipe as much as I do! 

You may also like:

• • Crepes with Blueberry Balsamic Sauce 
  • Buckwheat Crepes from Brittany

Fool-proof Classic French Crêpes

Print Recipe

Serves: About 12-14 crepes Prep Time: 1hour Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 28 voted )

Ingredients

2 cups (250g) All-purpose Flour
1/2 tsp salt
1 tbsp (12g) of white sugar
4 large eggs
3 tbsp (45g/ml) unsalted butter, melted.
2 cups + 3 tbsp (500ml) whole milk (or 2%)
1 tbsp (15ml) Rum (dark or light)

Instructions

Make sure you read the cooking notes before you start.

Step 1 - Sift together the flour, salt and sugar in a big mixing bowl and dig a well in the middle.

Step 2 -Break in the eggs into the well, all at once, and mix with a wooden spoon until incorporated (the batter will have the consistency of a thick paste). 

Step 3 -In a separate bowl, mix together the melted butter, milk and rum. Whisk in the liquid into the crêpe batter, little by little, until your batter becomes a velvety smooth liquid – that has the consistency of heavy cream.

Cover your bowl with a plastic film and refrigerate for at least 1 hour (ideally, overnight). 

Step 4 - After 1 hour (or the next morning), heat a 12-inch nonstick skillet/pan over medium heat. When your pan is hot, add 1/3 cup of batter and swirl your pan quickly to completely cover the bottom. Cook until micro-bubbles form on top, and the underside of the crêpe is golden brown - this should take 2 to 3 minutes (if it takes longer, your pan is not hot enough). 

Step 5 - Carefully loosen the edge of the crêpe with a rubber spatula, and then with your fingertips, carefully peel off the crêpe and quickly flip it. Cook for an additional minute on the other side. 

Slide your crêpe out of your pan onto a plate and cover with a dish cloth (this keeps the moisture in, makes sure the crêpe is evenly cooked and prevents it from drying out too quickly).  Repeat for the other crêpes until your run out of batter. 

 Because they are thin and delicate, crêpes are best enjoyed the day of. But well stacked and wrapped, you can keep them for up to 3 days in the fridge. 

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appétit! 

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