Crêpes Maison

  • Serves

    serves 4

By SAVEUR Editors

Published on October 30, 2007

It takes a few trial runs to get the hang of making crepes, so try this recipe a couple of times to reach perfection.


  • 34 cup flour
  • 2 tsp. sugar
  • 12 tsp. salt
  • 3 eggs
  • 34 cup milk
  • Melted butter
  • Thick currant jelly
  • Cointreau
  • Confectioner's sugar
  • Lemon zest
  • Toasted almonds


Step 1

Sift flour, sugar and salt together into a large bowl. In a separate bowl, beat eggs, then add milk and mix well. Stir milk mixture into flour mixture, mixing until batter is smooth.

Step 2

Heat a 6" nonstick skillet (a crepe pan is best) over medium heat. Brush pan with melted butter. Pour in enough batter to coat pan (about 2 tbsp.). Swirl pan to spread batter evenly, cook crepe for about 1 minute, then flip and lightly brown other side.

Step 3

Transfer crepe to a plate and cover with wax paper; repeat process to form 7 more crepes. Brush each crepe with about 2 tbsp. of currant jelly, tightly roll, and place, seam-side down, in a baking dish.

Step 4

Shortly before serving, preheat broiler. Brown crepes under broiler for about 30 seconds. Transfer to 4 plates. Sprinkle with Cointreau, dust with confectioner's sugar, and garnish with lemon zest and toasted almonds.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.