For the first half of the school year, I took two terms of French. {I am now in Theater} Unfortunately, my last class was about two weeks ago, on Thursday, January 26th. To end the class, we had two French Food Days. On Wednesday, we sampled baguettes with cheese and jam, and on Thursday, we made crepes! Crepes are like a thin pancake, and are often eaten with toppings like fruit. A few of my favorite combinations were chocolate syrup with banana slices, and lemon juice with powdered sugar. You do not specifically need a crepe pan. Instead, you can use a small, nonstick pan, about 8 inches in diameter. My French teacher made the actual crepes, so my directions may not be 100% correct :) Any clarification would be appreciated!

Crepes Adapted from my French teacher


  • 4 eggs
  • 2 cups whole milk
  • 1 tablespoon sugar
  • 2 cups all-purpose flour
  • 1 teaspoon vanilla

to make

  1. Put eggs in a large bowl.
  2. Stir in milk, sugar, flour, and vanilla until thoroughly mixed and the batter is smooth. It should be the consistency of heavy cream.
  3. Add water or flour to the batter to thin or thicken it, if necessary.
  4. Transfer to a medium container and refrigerate for about 60 minutes.
  5. Heat your pan on medium heat.
  6. Pour about 1/4 cup batter into pan, and twirl it around so that the batter coats the pan.
  7. Cook for about 2 minutes, or until the bottom is a light brown. Flip with a spatula, and cook the other side.
  8. Once off the pan, keep crepes warm before serving.
  9. Add desired toppings. {See suggestions above.}
  10. Bon appetite ;)

*If you do have a fancy-schmacy crepe pan, use the recipe up to Step 4. Afterwards, I can’t help you.

Bella :)

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