My “Secret” Crêpe Recipe and The RIGHT WAY to eat a Crêpe

Crêpes are the most popular French dessert in the whole world. Everyone knows what they are and about them. In this recipe, I am giving away one of my secrets! Hint: it’s all about the heavy cream and the other ingredients.


Also before we start, I want to teach you the proper way to fold and eat a crêpe. I don’t know why lots of people in America want to roll their crêpes. It’s NOT A BURRITO! This is a serious sin that should be punished by death (okay, maybe not death, but at least a heavy flogging!)


The RIGHT way to eat a crêpe is to add any desired toppings and then FOLD it in half and then fold it in half again. Then you can either eat it directly off of your plate using a knife and a fork or if eating it with your hands you pick it up holding the rounded open edges up so the toppings don’t fall out. Then you eat it from the top down.

NEVER EAT THE POINTED FOLD FIRST, your toppings will fall out and you’ll look like a fool. It’s like eating an ice cream cone upside down. (Okay rant over)


  • 1 1/2 cups whole milk
  • 3 large eggs
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 5 tablespoons unsalted butter, melted
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • Additional butter for cooking
  • Toppings as desired (most popular include: bananas, Nutella, strawberries, or jam)


  • Crêpe pan
  • Flexible plastic spatula

The special equipment really makes all the difference. I recommend purchasing these online to really do crêpes right.

If you can get it, I recommend an authentic French Crepe pan from T-fal.

Link to crêpe pan:

Link to the crêpe spatula:


  1. In a blender, combine milk, heavy cream and eggs. Mix on medium-high speed until foamy, about 10 seconds.
  2. Turn blender to low speed and with blender going, add sugar and salt. Blend on high speed for a few seconds, then turn blender back to low and add butter and vanilla and then once again, blend for several seconds on high after each addition.
  3. Turn blender off. Add flour all at once and blend until just combined.
  4. Place crêpe pan over moderately high heat. Spread a tiny amount of butter in pan and heat until butter just begins to smoke. Pour 1/4 to 1/3 cup batter into the pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Pour in just enough batter to cover the pan.
  5. Cook crêpe over moderately high heat until bubbles just begin to form on the exposed surface, about one to two minutes. Lift up the edge to check the cooking process—if the crêpe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after two minutes, turn up the heat.
  6. When the underside of crêpe is browned, flip and cook another minute or less, until the other side is browned.
  7. Remove from pan and keep warm in the oven, loosely covered with foil.
  8. Grease pan with a very small amount of butter as needed and repeat process. Continue until all batter is used, stacking cooked crêpes on a plate in the oven.
  9. To serve, place the crepe on a plate and put toppings on 1/4 of the surface area. Then fold in half and then in half again. (See my eating crepes rant at the beginning of the post)

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