Jacques Pépin's Crêpes
About this recipe
Jacques Pépin's crêpes are a classic French dish that's surprisingly easy to make. In this video, Jacques shares his simple technique for creating light and delicious crêpes that can be enjoyed sweet or savory.
With just a few ingredients and a quick cooking method, you can whip up a batch of crêpes in about 20 minutes. This recipe is perfect for breakfast, dessert, or even a light dinner.
Ingredient notes
- Use a large egg for the best results.
- If you prefer, you can substitute the butter with a tablespoon of oil in the batter.
Tips from American Masters PBS’s video
- Mix the flour with just a little bit of milk first to avoid lumps; add the rest of the milk gradually for a smooth batter.
- Pour the batter into the skillet from one side and quickly spread it out to ensure a thin, even layer.
- The first crêpe may not be perfect, but it's still good to eat!
- For a lacy texture, you can add a bit of water to the batter to make it slightly more liquid.
Good to know
- How many crêpes does this recipe make?
- This recipe makes about six large crêpes.
- What can I use to serve with crêpes?
- You can serve crêpes with apricot jam, sugar, or grated chocolate.
No life story here — the video and the recipe are the whole point. All credit to American Masters PBS: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Melt a tablespoon of butter in a skillet over medium heat.
- 2
In a bowl, combine 1/3 cup of flour, 1 egg, and a little bit of milk.
- 3
Add 1/2 cup of milk gradually, along with a dash of salt and a bigger dash of sugar, mixing until smooth.
- 4
Once the butter is melted, add it to the mixture and mix well.
- 5
Pour about a quarter cup of the batter into the skillet and spread it around quickly.
- 6
Cook the crepe for about one minute on one side until it sets.
- 7
Flip the crepe and cook for an additional 30 seconds on the other side.
- 8
Repeat the process for the remaining batter, adjusting the amount as needed for each crepe.
- 9
Serve the crepes with apricot jam, sugar, or grated chocolate as desired.
Heads up — we had to guess a little:
- The quantity of butter is inferred as a standard tablespoon for cooking.
- The serving suggestions (jam, sugar, chocolate) are common accompaniments for crêpes.
Credit where it’s due: this recipe was transcribed from American Masters PBS’s original video on YouTube. Follow them there — it’s their dish.
Are you American Masters PBS? Claim this page or ask us to take it down. Your call, always.
