Julia Child's French Crêpe Recipe (2024)

FAQs

How do you make Joanna Gaines crepes? ›

Directions. In a blender, combine the flour, eggs, milk, 1/2 cup water, the sugar, vanilla, salt, and butter and pulse to combine for about 1 minute. Let the batter sit in the fridge to rest for at least 20 minutes or overnight. Heat a dry nonstick medium skillet over medium heat for about 3 minutes.

One of her books, aptly named Julia's Kitchen Wisdom, contained a simple, master recipe that you can use for both sweet and savory crêpes. Although some recipes for sweet crêpes call for sugar, I find that this makes them stick to the pan.

Crêpes are an ultra-thin pancake common in France that can be made sweet or savory, typically rolled or folded with a variety of fillings from jam or Nutella to ham and cheese to seafood.

Vichyssoise. Well-known as one of Julia Child's favorite dishes, this chilled leek and potato soup is startling in its simplicity. Aside from the leek, potato, and water, Child's version of the soup calls for barely any additional ingredients.

Boeuf Bourguignon

This hearty beef stew from the pages of "Mastering the Art of French Cooking" is, hands down, Child's most infamous dish. (Click here for Food.com's rendtition of boeuf bourguignon.)

The buckwheat crepes usually contain savory fillings. The most popular is ham and Béchamel, a sauce made of Gruyere cheese, butter, milk and flour. All over France, the French people make crepes. They can be served for breakfast, lunch, and dinner, and of course, dessert.

The standard recipe for French crêpe calls for flour, eggs, milk, salt, and butter. Sugar is optional. In the industrial production of crêpes, the dry ingredients are combined with eggs to form a dough. The rest of the wet ingredients are then added to thin the batter to a loose enough consistency to spread easily.

No! Just a small heavy-duty nonstick fry pan and a thin spatula and you're ready to go. Cooking the crepes so they are evenly thin and relatively round can be a bit challenging, but they'll still taste amazing even if they're not perfectly round.

If you're new to the game of crepe, French crepes are pancakes. They are moist and thin and not thick and fluffy, unlike American pancakes. The taste and feel of French crepes are like a hybrid of a pancake, pita bread, and an omelet.

What is the most popular crêpe filling in France? ›

In France, a majority of the population enjoys eating crepes with various types of fillings: sugar, jam, salted butter caramel, and Nutella, etc. We can however identify sugar and spreads (such as Nutella) as the true French favorite fillings.

In a recent survey, the crêpe au sucre (crepe covered with melted butter and sprinkled with granulated sugar) was named as French people's favorite way to enjoy a crepe. This is followed by crepes filled with different kinds of jam, and with spreads like Nutella.

Use a thin spatula: A thin, flexible spatula is essential for flipping crepes without tearing them. Butter or oil: While non-stick pans reduce the need for additional fats, you can lightly grease the pan with a small amount of butter or oil before pouring in the batter for extra flavor and browning.

The main difference is that pancake batter has a raising agent in it, such as baking powder or baking soda, and crepe batter does not. This means that pancakes are thicker and fluffy while crêpes are thin and flat.