Sweet Crêpes {Just in Time for Mardi Gras}

Sweet Crepes

The first time I discovered crêpes was in London well over 20 years ago with my then boyfriend, now my long-suffering husband! It was a small cosy traditional crêperie on the Fulham Road called Ambrosiana. It served both sweet and savory crepes with an array of indulgent and imaginative fillings that went beyond plain maple syrup. It was perfect comfort food on a cold bleak English afternoon. After it closed it’s doors, we spent many a happy afternoon at the Harrods crêperie. My better-half’s love for crêpes dates back to his childhood in France so I can’t understand why we only make them once a year on Fat Tuesday! After all, they are fairly simple and fast to make! The crêpes in this recipe are the traditional sweet variety made with flour. Savory crêpes are made with buckwheat. My favorite way to enjoy them is rather simple, with warm butter, lemon and sugar. My son loves his with Nutella. And seeing as Mr Ferrero, who developed and launched Nutella so many years ago, passed away this weekend, I see it quite fitting to add a Nutella-filled crêpe to our repertoire tonight. Read the recipe before you start.


1 cup of plain flour
¼ tsp of salt
7 fl oz of low fat milk
3 fl oz of water
2 eggs
4 tbsp of ghee (clarified butter) – You can substitute for plain butter but the ghee doesn’t have the butter solids that can burn
1 lemon – quartered into squeezable wedges
2 tbsp of sugar

Place a large plate over a pan of warm water if you are making a large batch of crêpes and want to keep them warm
Sift the flour and salt into a large bowl
Make a well in the center of the flour
Add the two eggs to the flour well
Whisk the eggs by hand, from the inside out, pulling the flour from the outer edges to the inside of the bowl
When the mixture has thickened, slowly and gradually add the milk and the water, whisking continuously
The flour lumps will break down as you whisk
You want the mixture to have the consistency of heavy cream
Chill in the fridge for 20 minutes (or up to 2 hours)
When you are ready to make the crêpes, melt the ghee
Add 2 tbsp of melted ghee to the batter – use the rest to lightly grease a non-stick pan
Heat the pan on medium high until it’s hot
Ladle enough batter into the pan to coat the bottom in a thin layer
Quickly swirl the pan around to get the batter to spread evenly
Put the pan back on the heat and cook the crêpe for 2–3 minutes until the underside is colored
Flip the crêpe over and cook the other side for 1–2 minutes
Continue making crêpes until all the batter is used, greasing the pan when necessary
Keep them warm on the plate over warm water or
Serve immediately, either rolled or folded
Top with melted butter (brushed on), sugar and lemon juice (or topping of choice)

You can keep ready made crêpes in between sheets of parchment, wrapped in foil, for a couple of days.
Re-heat them by placing them on a warm and lightly buttered non-stick pan for a minute or so on each side and serve.
Though not a fan of non-stick teflon style pans (unknown health issues), I find them indispensable for making crêpes.

© 2014-2015 Caroline’s Family Kitchen and CarolinesFamilyKitchen.com


  1. Savory Buckwheat Crêpes - […] Gras the French way, with a savory crêpes made from buckwheat flour (of course, we also had the sweet crêpe…

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