Crêpes à la Confiture (Crêpes with Jam)

I’ll be honest: For as much as I’m my father’s kid with a taste for hot dogs with cheese, chili that comes from a can, and Velveeta cheese dip, I’m also my mother’s daughter; meaning, when I’m energetic enough to set down the can of SpaghettiO’s, I love some good truffle mousse pâté on baguette, hunks of cheese, and glasses of rosé.

Me + Miss Maman

There are a few notable, and often notorious, foods that the French claim (think outside the fry), such as steak-frites, escargot, and frogs legs. However, they’re also known for foods that won’t cause you to ask your friends ‘How much would you pay me to eat this?”

Champagne + Miss Maman = giggling fits

One of those foods is crêpes, which can be either savory or sweet, and are pretty much like a very thin, light and crispy pancake. Often times they’re served in the U.S. with Nutella or sugar and lemon (sweet), or chicken and mushrooms (savory), but in Miss Maman’s kitchen they’re always served with preserves and jams.

And I know what you’re thinking: “Does that girl also eat frogs legs?”

To that I answer: “Not if there’s a can of SpaghettiO’s around.”

[You will need to make the batter a day before. Makes roughly 8-10 crêpes]


  • Hand mixer
  • Pastry brush or paper towel


  • 1 cup unsifted flour
  • 1/4 cup of veggie oil
  • 2 eggs
  • 2 egg yolks
  • 1 1/2 cup milk, divided
  • Preserves, jam, Nutella (whatever your Francophile heart desires!)

In a medium bowl, combine the flour, oil, eggs, yolks, and 1/2 cup milk. Beat until smooth. Add 1 cup milk, beat until smooth again. Cover and refrigerate overnight.

Take batter out of fridge and stir (batter will have slightly separated). Heat a large frying pan over medium heat for about 5 min. Using a pasty brush or paper towel, brush with a little bit of veggie oil. Pour roughly 1/3 cup of batter into the heated and oiled pan. Move pan around until batter completely covers the surface.

Once the outer rim of the batter starts to crisp (a couple of min.), flip over using a large spatula and cook another 1-2 min.

Serve on plate. Spread jam all over top of crêpe and roll up. Eat warm.

If you want to make multiple crêpes, put on a large plate and separate crêpes with pieces of waxed paper. It’s important to re-oil the pan after each crêpe.

*Note: Uncooked batter keeps in the fridge about 3 days.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s