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One of the most supportive people in my life right now is my mom. She cooks me dinner and does my laundry when chronic illness is at its worst and my whole body feels like Jell-O after work, she brings me surprise coffees when Caribou is having a BOGO because caffeine helps me function, and she tags along to demand answers from doctors and nurses when I tiredly accept their clean bills of health.
If your mom is anything like mine, she deserves something special this Mother’s Day, and I have just the treat!
These authentic French crêpes are my high school French teacher’s prized recipe. They are delicate, delicious, and darn-near as good as anything you’ll find on the street in Paris. I say this from experience.
Even better, they are E-A-S-Y! You literally throw everything in the blender, heat each crêpe for a few seconds on each side, fill them with toppings, and shove them straight into your mouth. SO good.
Oh, and you can totally freeze these!
I layer the cooked crêpes between sheets of waxed paper in a Ziploc bag or Tupperware container, and they last for months. You can easily reheat them in the microwave or oven when you’re ready for a Parisian breakfast treat, and once you get the basic method down, they’re so simple to make.
The biggest challenge, you’ll find, is mastering the art of dipping into the batter. I like to make these the French way and use a crêpe maker. I got mine on Amazon for a couple bucks and it makes this whole process that much smoother. (Here’s a similar one.)
You can find larger crêpe pans like the street vendors in Paris use, but I like my smaller one because it’s easy to tuck into the pantry when it’s not in use.
I pour my batter into an old pie pan just the way Madame L. taught me, dip the crêpe maker into the pan, twisting slightly to coat the entire thing, loosen the stiffening batter from the edges with a silicone spatula, flip each crêpe to the other side once it’s sturdy enough, and plate each one to be filled with lots and lots of banana slices and Nutella.*
*The Nutella is clearly the most important step. Whatever you do, do not skip this step! :)
Does it get any better than Nutella?
That’s all it takes to make a fabulous French breakfast/brunch/dessert for your mom or grandma this Mother’s Day!
Or any day. Crêpes really aren’t too difficult, although they make a stunning impression and they look nice and fancy. Doesn’t everything when it’s French?
Now let’s get to the fun part: fillings! You can make them sweet or savory, but of course I always stay on the sweet side.
Here’s my list of suggested toppings:
Bananas + Nutella <—— The best!
Whipped cream (the real stuff!)
Blueberries or any other berries
Strawberry cream cheese
Cooked apple slices
Homemade pie filling
Toasted sweetened coconut
Chocolate of any sort
Have fun with it! Set up a whole crêpe bar with all kinds of toppings, and see how everyone gets creative with it. Kids get just as excited as adults!
I had a make-your-own crêpe station at my high school graduation party back in the pre-Pinterest era, and it was a definite hit with guests of all ages. It’s hard to go wrong with so many possible combinations!
Just be sure to try a banana-Nutella crêpe at least once. SO. GOOD.
Happy Mother’s Day, Maman, and to all the mamans out there! Hope your day is sweet, and that extra chocolate drizzle is for you!
- 1/4 cup butter (1/2 stick)
- 3 cups milk
- 3 eggs
- 2 1/2 cups flour
- 2 Tbsp. sugar
- 1/2 tsp. salt
- Preheat a crêpe maker.
- In a large microwave-safe bowl, melt butter for 30 seconds or until completely liquified. Add remaining ingredients and mix until combined.
- Pour batter into a large blender, cover, and blend until batter is completely smooth, with no lumps.
- Fill a pie plate 3/4 full with batter. Using quick, smooth motions, dip your crêpe pan into the batter, swirling it to coat the entire surface.
- As batter begins to firm up, use a silicone spatula to loosen the edges. Once the entire crêpe has firmed up, use the spatula to flip it. Cook a few seconds on the other side, until crêpe is no longer shiny or it begins to brown very slightly.
- Remove crêpe to a plate, load with toppings, and serve immediately!
- Repeat with remaining batter.
- To freeze crêpes, place them in a Tupperware container and layer waxed paper between each one. Store in the freezer for up to 6 months, or keep unused crêpes in the refrigerator for up to 2 weeks.
On the off chance that I didn't make my opinion crystal-clear already, NUTELLA + BANANA is where it's at!
ALTERNATIVE COOKING INSTRUCTIONS: If you don't have a crêpe maker, use a regular skillet and pour a small amount of batter into the preheated pan for each crêpe. Immediately turn pan to coat so that you get a thin, French-style pancake, and use a spatula as described to lift the edges and make the crêpe easier to flip.
Don't worry about perfection with the first few - making crêpes may seem intimidating, but you'll have the method down pat before you know it! If a bunch of high school French students can master the art of making crêpes, I have complete faith in you! :)
P.S. Does this world-record-length post make up for skipping last week? Yes? You guys are the best. :)