1 Picture
Ingredients
- 1 cup flour
- 2/3 cup cold milk
- 2/3 cup cold water
- 3 large eggs
- 1/4 teaspoon salt
- 3 tablespoons melted butter, plus more for brushing on pan
Details
Servings 1
Adapted from gratineeblog.com
Preparation
Step 1
1) Mix all ingredients until smooth in a blender or with a whisk. Refrigerate.
2) Heat a non-stick frying pan over medium heat. Brush with melted butter.
3) Pour in 2 to 3 tablespoons of batter into the center of the pan and then tilt the pan in all directions to cover the bottom evenly. Cook about 1 minute, or until browned on the bottom. Turn and cook briefly on the other side.
4) Cool on a rack or plate as you finish making the rest. Serve as desired.
Tagged as:
Crepes,
French,
Julia Child
{ 37 comments… read them below or add one }
I adore crepes. I recently posted some myself, and a few people recommended mixing in the melted butter. It’s a great idea. I’ll have to try this recipe next time! C’est parfait!
oh wow, I wish I could make a crepe like that! Looks delicious!
I have yet to try JC’s crepe recipe, though thinking about it now, I’m wondering why it’s not one of the first I tried! I LOVE LOVE LOVE crepes, though always use the recipe I learned from my host mom when I lived in France. I never get sick of them. I’m definitely going to have to repent and try JC’s recipe now!
Let me know how they turn out, R!
Crepes are one of those magical things that will taste good no matter what you put on it. Those look especially gorgeous.
I’ve never tried her recipe for crêpes yet. I always use the same recipe. I should try for a change.
I love crepes! With a little lemon and sugar, or fresh berries. My friend made some delicious spinach and taleggio crepes the other day, and I was reminded that crepes don’t need to be sweet! Melted butter in the batter is the way to go.
This is the perfect recipe. Love it with cheese.
A simple crepe fromage brings me right back to the streets of Paris.
Delicious! My family absolutely adores them! Thanks so much, keep up the GREAT work!
<3
Thanks, Sarah!
Wait, I cannot fathom it being so straightofrawrd.
Hi! you are the first person I have ever known that also understands what a Palacinka is! My grandma who was from Slovenia used to cook them and I absoluteley loved them! even just with butter they were amazing… Honestly I was too young to write over the recipe, wish I had it.
I love them. Aren’t they the best? Read my lemon ricotta crepe recipe. It’s my own recipe, very much like the crepes from that part of the world. Thanks for stopping by, Patricia. http://gratineeblog.com/2009/03/crepes-me/
If I made these crepes (and they were really bad), I would still be able to say to my wife “these are Julia Child’s crepes”, and she would be more than happy!
they were too egg-y, i suggest using 2 regular eggs and some amount of sugar, maybe substitute some powdered sugar for flour
I respect the authenticity of this recipe but find them too eggy for my taste as well. Take a look at my recipe for Lemon Ricotta crepes in the Recipe Index. These are the Austro-Hungarian style crepes of my childhood and I think they hit the right balance. Let me know how you do.
Wow! Thank you so much for this post! My Mother is from Yugoslavia and she used to make Palancinka’s too! I have never heard anyone use that word either. She made them with the cottage cheese, sugar, and just a touch of lemon. I hope I can make these. The sticking to the pan worries me!
Just don’t put any sugar in the batter and it will be fine Let me know how you do. Should be super easy.
This was my first crepe recipe and it was great! So quick and easy. Will the batter still be good if I freeze it and use it later?
I’m glad it turned out. I don’t see why freezing it would be a problem. I’d go ahead and give it a try. let me know how it goes.
Thanks for the recipe and the appetizing photo which prompted me to try it this afternoon. It turned out perfect. I’m from Serbia originally and I find this superior to the recipe used by my Serbian family, which is more watery and comparatively flavourless. My fave savoury combo is gruyere and thin sliced ham. For sweet crepes, nothing beats fresh lemon juice over a sprinkling of sugar (Nutella comes second!).
Hi Dragana. My family is from Serbia, too. I also have a recipe for Lemon Ricotta crepes on my recipe list that are of the Serbian variety. I actually really like them because they are light and not too “eggy”. I agree with you about the lemon and sugar but adding ricotta to the mix is amazing. And can’t do without Nutella. Srecna nova godina!
I tebi!
I was wondering if I’d find it eggy, after seeing that comment, but it was fine. I guess these industrial eggs from the supermarket are too weak flavoured to really make a difference. I have not tried ricotta in crepes, I’m intrigued! Next time!
Let me know how you like it
I’m so glad I stumbled upon this blog post! I was looking for jc’s crepe recipe but I’m sitting here with my Hungarian grandmother’s lemon ricotta crepe recipe in my lap! I never knew what they were properly called, thank you so much!
You are very welcome!
This is the easiest recipe ever , and oh so good! I’ve been using it for over a year and it’s a hit every time. Sweet or Salty!
Yeah, it’s a winner. You can just whip it in the blender, put it in for the fridge and then pour it directly into the pan
Never pour the batter in the center of the pan. Instead pour at 4 o’clock. then you just lift and swirl the pan around in a circle to form the perfect crepe. If you pour in the middle like a pancacke, you won’t be able to swirl it around before it sets up too much.
That’s a great tip. Thanks!
I use this recipe for surprise birthday breakfast’s and breakfast in bed mother’s day breakfast! It is fantastic. Also, my mum bought me a crepe pan from France to facilitate the task. She got stopped at customs because she brought foie gras! They opened her bag and the first thing they saw was bang! the crepe pan right on top of everything! The customs officer started laughing!
Great recipe with fond memories
Coming from Hungarian parents, these too were a staple in my family. And I loved every second of it! I still ask my mom to make these, but now, being a mom myself, I will definitely be giving this recipe a try. Can’t wait to try these, now if I can only hunt down a real crepe pan…
In Colombia a restaurant called Crepes & Waffles makes crepes brushed with thick dulce de leche and melted fresh mozzarella. leaving work early to make this happen tonight. Thanks for post =]
These crepes were absolutley delicious, I did add a littlemelted butter to the mixture and it turned out beautifully,thanks for sharing.
I used this recipe yesterday, all I can say is “absolutely fantastic “. I doubled the recipe, as we had extra kids
they flattened the crepes in record time. An easy simple recipe – the kids are making them next time round. Thanks for sharing
I wanted to know if these crepes are a little chewy in texture, as the ones I love from Montreal Quebec and would think they are like authentic French crepes…
Yes, I think they are on the chewy side, though I don’t remember crepes being chewy in France. It’s a popular recipe, though
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