Ariane's Crêpe Recipe

When we were in Paris, John and I ate delicious, melt-in-your-mouth crêpes at every opportunity. This reminded me of the afternoon snacks my best friend Ariane's mom would make us when we'd hang out at her house after school... Boy, were they yummy.

When Ariane and I met up for lunch during my recent visit to Paris, she said that her family had been reminiscing about those good old days, and her mom remembered how much I loved her crêpes! We had a good laugh, and she also promised to send me the recipe so that I could share it on my site!

I hope everyone gives these authentic French crêpes a try. Bon apétit!

I have taken the liberty to translate Ariane's recipe, but have included the original French version down below! :)

This recipe is for 4 people, so appx. 15 crêpes total.

50 cl of milk (or 1/2 liter of milk)

3 eggs

250 grams of flour

1 pinch of salt

1 sachet of vanilla sugar (here, I assume we can use regular sugar and a dash of vanilla extract?)

optional: rum extract/flavoring

Whisk together milk and eggs.

Slowly add in flour, a little at a time.

Add vanilla sugar and pich of salt.

Add 2 tablespoons of rum extract.

Mix ingredients well for 3 minutes until there are no lumps.

Let mixture sit for 1 hour at room temperature before making crêpes.

NB: "Making crêpes" involves pouring a thin layer of batter in a heated pan until golden brown and flipping it over in one swoop to cook the other side. Remember to spread your favorite topping when done (mine is Nutella, for sure).

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Voici la recette des crêpes pour 4 personnes soit 15 crêpes environ

50 cl de lait (soit 1/2 bouteille de lait de 1 litre)

3 Oeufs

250 grammes de farine

1 pincée de sel

1 sachet de sucre vanillé

Battre au fouet le lait avec les oeufs.

Incorporez la farine en la versant en pluie.

Ajoutez le sucre vanillé et une pincée de sel.

Mettre 2 cuillères à soupe de rhum (si tu le souhaites, cela n'est pas obligatoire)

Bien mélanger la pate pendant 3 minutes pour qu'il n'y est pas de grumeaux.

Laisser reposer la pate pendant 1 heure à température ambiante avant de faire les crêpes.