Desserts/ Sweet Snacks/ Breakfast

French Crepes

Hello hello !!  Crepes are back !

We celebrate “la Chandeleur” (Candlemas) and Mardi Gras in France (also know as Shrove Tuesday) as in many other countries and you have the no other choice but to make crepes. To be completely honest, at Casserole&Chocolat(e), we do not wait for this special day to make them!

But first things first, where does this tradition come from ?

At the time of the Romans, Candlemas was a celebration for god Pan. All night long, the believers would walk the streets of Rome with torches.

In 472, the pope made it a religious celebration, which would soon stand for the presentation of  Jesus at the temple. Processions with candles would be put in place on that day: each believer had to bring a candle back home from the church, making sure to keep it burning.

Then another tradition was added : a myth saying that if people didn’t make crepes on Candlemas day, the production of corn would be ruined for the whole year.

Also, while making crepes, people had to follow the rule of the golden coin. The peasants would bake the first crepe with their right hand while keeping a golden coin in their left hand. Then the coin would be wrapped in the crepe, carried by the whole family to the dormitory and put on the top of a shelf until the next year. They would take the remains of the previous year’s crepe and give the golden coin to the first poor they would meet.

Doing all that, the family would be sure to have enough money for the whole year.

Now that you know everything about this great tradition, here is a recipe that I love : no oil in your batter but melted butter. It gives a nut taste so yummy !! Shall we start?

French Crepes

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Serves: 30 Difficulty: Easy Price: $
Cooking Time: 2 hours


  • 750 g milk
  • 250 g plain flour
  • 6 eggs (approx 360 g)
  • 1 egg yolk (20 g)
  • 70 g golden caster sugar
  • 20 g Grand Marnier (or White Rhum)
  • 75 g butter
  • oil for the frying pan



Melt gently the butter in a pan for approx 4 minutes. Keep whisking until the melted butter turns to a light brown. It should be foamy.


In a large blender bowl, mix the eggs, the egg yolk and the sugar together until it gets creamy.


Add the flour step by step and whisk until smooth.


Add the butter then, solwly, the milk.


Pour the Grand Marnier.


Set aside for one hour.


Pour in one laddle of batter in a heated frying pan (use a paper towel to put oil before each laddle) then cook your crepe 1 to 2 minutes until it starts to come away from the sides. Flip it over and cook for 20 to 30 seconds tops.


Serve straightaway with your favorite topping.


My advice : when flipped over, don't cook it more than 30 secs otherwise your crepe miht dry. Bon appetite !

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  • Reply
    Sunday February 4th, 2018 at 02:22 PM

    Merci !!!! Cette recette est merveilleuse !!! Moi qui pensais savoir faire des crêpes !?

    • Reply
      Sunday February 4th, 2018 at 06:11 PM

      C’est une bonne surprise, n’est-ce pas ?? Toute en gourmandise !! Merci Myriam pour votre gentil mot ! Très belle fin de weekend !

  • Reply
    Marie Laure
    Sunday February 3rd, 2019 at 05:41 PM

    Une merveille cette recette! Faite sans alcool parce que les filles ici n aiment pas mais une grande réussite quand même. Une fois de plus, merci Emmanuelle ! ?

    • Reply
      Sunday February 3rd, 2019 at 08:52 PM

      Marie-Laure, ça me fait tellement plaisir de vous lire !!! Excellente soirée !! Et merci de votre fidélité !! 😉

  • Reply
    Saturday January 25th, 2020 at 05:50 PM

    Bonsoir mes questions sont probablement bêtes mais le robot est-il indispensable (le mien est en révision) ? Vous mélangez avec une cuillère en bois, ou un fouet pour eviter les grumeaux ?
    Si on ne met pas d’alcool, faut-il ajouter un autre ingredient pour que la pâte ait la même consistance à la fin ? Merci beaucoup !

    • Reply
      Saturday January 25th, 2020 at 07:36 PM

      C’est faisable à la main mais ça va être un peu plus sportif. Avant l’ajout du lait, répartissez la pâte dans 2 bols et procédez avec la suite de la recette dans les deux bols. Ce sera plus facile. Au fouet c’est mieux.
      Et pas besoin de remplacer l’alcool si vous n’en voulez pas. Belle soirée !

  • Reply
    Saturday August 1st, 2020 at 05:22 PM

    Parfaitement parfaites !!

    • Reply
      Monday August 3rd, 2020 at 09:05 PM

      merci !!!

  • Reply
    Teruin Anne-Sophie
    Saturday September 12th, 2020 at 09:21 AM

    Bonjour, comment faites-vous pour que l’huile ne chauffe pas trop dans la poêle Svp ? Mes crêpes ont un petit goût d’huile chaude….
    Merci d’avance pour vos conseils et bon week-end !

    • Reply
      Sunday September 13th, 2020 at 08:11 AM

      Bonjour Anne-Sophie,
      D’une part je baisse un peu la puissance de ma plaque et je passe un papier absorbant pour enlever l’excédent d’huile 😉 Bon dimanche gourmand !

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