Classic French crêpes as an ode to Julia Child

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Julia Child remains our great culinary heroine, even though she has been gone for a while. We honor l’ Américain à Paris  with these classic French crepes . The recipe is from her world famous cookbook  Mastering the Art of French Cooking.


For 24 wafer-thin crêpes:

  • 240ml cold water
  • 240 ml cold milk
  • 180 grams of flour
  • 4 eggs
  • pinch of salt
  • enough butter to bake in
  • Sugar and/or other toppings

Place the water, milk, eggs and salt in a bowl and mix well with a whisk. Slowly add the flour and beat/stir well. The mixture should be nicely blended, but it’s okay if there are still a few tiny lumps of flour in it. The batter is thinner than normal pancake batter, and much thinner than American  pancake  batter, but that’s a good thing. It is best to put the batter in the fridge for an hour before baking.

Place a non-stick crepe pan over medium heat. A frying pan with a thin bottom is also possible, as long as it has a good non-stick coating. Melt a knob of butter in the pan, or even better: put soft butter in a bowl, take a (silicone) baking brush and lightly brush the bottom of the pan. Butter is super important; for both taste and baking.

When the pan is hot and the butter has melted, pour a little batter into the pan with a ladle. Remove the pan from the heat and  swirl  the batter around in the pan to create a thin crepe. Return to the heat and cook for about 60 seconds on one side. Turn the crepe with one or two flat spatulas, or toss it in the air like a real pro. Cook the other side for another 30 to 60 seconds, until just cooked through, but not brown.

Place the crepe on a (preferably preheated) plate, sprinkle with granulated sugar and fold into quarters. Serve with your favorite topping, such as syrup, blueberries or red fruit.


Be sure to check out these amazing videos from Julia Child:

Source: Culy by
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