{easy french crepes}

[headline_georgia_small_left color=”#FF6600″]Crepes are a delicious alternative to pancakes because they have half the flour and all the flavor![/headline_georgia_small_left]

In honor of Julia Child’s birthday week (she would have turned 100!) I found it appropriate to post a French Crepe recipe.

My boyfriend often calls me a nerd and I’m pretty sure he’s right. Even as a kid, I got more enjoyment out of watching Julia Child and Jacque Pepin tear it up in the kitchen then the Ninja Turtles kickin’ butt!

But it wasn’t until a year ago that I became really fascinated with my girl, Julia. After reading, “My Life in France” and watching documentaries about her extraordinary life I really began to understand how significant Julia’s contribution to cooking really was.

She had her television debut at a tumultuous time for cooking. Packaged foods were at the height of popularity and “cooking” consisted of opening up some cans and “jazzing them up”. Media flooded society with images of modern housewives that were too busy and important to cook. Julia showed the world that cooking is important and you can be an influential woman in spite of {and sometimes because of} your love for cooking.

If it wasn’t for Julia paving the way, who knows where me and countless other cooks would be today. Would we have found a way to rise above society’s expectations and stand up for our passion? Maybe. And maybe not. I’m just glad we don’t have to find out.

Thanks, Julia…for everything.


[features_box_azure_blue width=”75%” + border=”2px”][headline_georgia_medium_centered color=”#000000″]Easy French Crepes[/headline_georgia_medium_centered]

[headline_georgia_small_left color=”#FF6600″]This recipe is adapted from “The Joy of Cooking”. For this recipe, you will need:[/headline_georgia_small_left]

  • 1 cup flour
  • 1 cup milk (I used whole milk, you can try almond or coconut milk)
  • 1/2 cup water
  •  4 large eggs
  • 4 Tbsp melted butter
  • 1/2 tsp salt

[headline_georgia_small_left color=”#FF6600″]To make the crepes:[/headline_georgia_small_left]

1. Blend all the ingredients together (use a blender for ease). Let the batter sit in the fridge for 30min.

2.Heat a large, nonstick skillet over medium high heat. Melt a small pat of butter in the pan.

3. Pour a small puddle (about 1/4 cup) of batter in the center of the skillet and move the skillet around until the batter coats the bottom.

4. When the edges of the crepe pull away from the skillet and the crepe no longer sticks to the bottom of the pan you are ready to flip it.

[headline_georgia_small_left color=”#FF6600″]Filling ideas:[/headline_georgia_small_left]

  • bacon
  • asparagus
  • goat cheese
  • spinach
  • mushrooms
  • sauteed onions

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