Crêpes
Crêpes
Crêpes are always a great recipe to have on hand for brunches or for those slightly more special mornings. Here’s my go-to crêpe recipe that I often make when I feel like enjoying a cozy crêpe breakfast with my family!What I love about this recipe is the hint of lemon zest—it adds a lovely touch to a fairly classic base. And if you don’t have any orange blossom water, you can substitute it with rum. I’ve tried it with rum before, and it’s also delicious.If you want to try orange blossom water, it’s available at the grocery store, and I’m also leaving a link here in case you prefer to order it online.This recipe yields about 6 to 8 crêpes.If you have leftovers, you can store them in the refrigerator and reheat them in the microwave for a few seconds the next morning or the day after—no problem.
Ingredients
- 1¼ cup all-purpose flour
- pinch of salt
- 3 eggs
- 2 tbsp granulated sugar you can also use a small packet of vanilla sugar sold in grocery stores
- 500 ml milk
- 1 tbsp rum or orange blossom water
- Zest of 1 lemon
- A bit of butter for cooking
Instructions
- Beat the eggs.
- Add the salt and granulated or vanilla sugar and mix well.
- Incorporate the milk into the egg mixture.
- Next, add the flour and whisk until the batter is smooth.
- Add the rum or orange blossom water and the lemon zest.
- In a crêpe pan or regular skillet, melt a bit of butter between each crêpe over medium heat.
- Pour in a ladleful of batter and spread it evenly over the pan. Cook each side for about 2 minutes, or until the crêpe is golden.
- Repeat until all the batter is used.
- Serve hot with maple syrup, Nutella, or a dusting of powdered sugar. Garnish with fresh berries.
Video
Notes
Also try my waffle recipe for a sweet breakfast!
Crêpes
About Me
Ariane, a Hint of Basil & Maple Syrup
Welcome to my kitchen — where Québec sweetness meets global flavors.
My name is Ariane, and for over 15 years, I’ve been cooking with love, curiosity, and a touch of creative spark. Maple syrup reflects my warmth and Québec roots. Basil captures my love for Italian cuisine — and my lively edge, too.
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