Hello Clotilde,

Is the mineral water fizzy/sparkling or still? I've heard of using sparkling water to make pastry light, but have never tried this, and your recipe made me wonder if the same thing would work with crepes? :)

Stephanie, I heard that fuzzy water or even beer makes the crepes sort of crispier.

Also, a good thing about this pate a crepes is that it had the same amount of ingredients as the Far Breton, which is a sort of flan. All you need to do is to bake it in the oven (175°c) for 45 minutes then let it cool completely. The original Far would also require some dried plums (rolled in flour beforehands, in order not to stick to the bottom of the baking pan) added into the cake.

oh yums... oh i've not tasted crème de marron for years (tasted it the first time while inter-railing across europe -- simply divine)! i wonder if the little French cafe near the Botanical Gardens might have some for sale...

I completely agree, le beurre-sucre is the best way to go....unless you go one step further, and dip "that" into a little puddle of Gran Marnier. Way good!

oh! a new holiday for me to celebrate. of course, the crepe flinging part of the tradition is just as appealing as the crepe eating.

I do so envy the Europeans with the various "days" you celebrate. Here in the New World we don't have those traditions.

Clotilde,

Your crepe photo is so artful...it's a thing of beauty in and of itself, and it also makes me hungry...

I wonder if crepes and/or all classifications of pancakes would be a fun theme for IMBB...it hasn't been done, has it?

ah, Pancake Tuesday..here in Australia...my husband's filling is that beautiful thick European plum jam ..mine, lemon juice and sugar..

happy mardi gras..be wild today!

I have had many people tell me that it is hard to make crepes. They believe that their crepes don't come out thin enough, or whatever. I think it's hogwash, and that crepes are easy to make. Maybe that's just because I grew up watching my mother make crepes all the time.

So I wrote up very detailed directions on how to make crepes. They are probably more detailed than most readers of this blog will require.

http://www.cs.wisc.edu/~roy/Crepes/

Neither my web page design nore my photography are as good as what I see here on C&Z, but hopefully the directions are clear enough.

-alain

Thank you very much for this recipe. Always wondered how to make the real French crepes and never found the time to look them up.
You made it really easy for me!
Thanks Clotilde.

Pancake Tuesday or Shrove Tuesday! I am making crepes too!

I love your blog... it is very inspirational for good and healthy eating!

alisa ~ you're talking my language girlfriend! grand marnier and ANYthing works for me. when we made crepes in cooking school we couldn't use utensils so i always burned my fingers until i got the hang of it....10 blistered fingertips later...

thank you for this recipe...can't wait to try it with fizzy water...we did crepes last year at Chandaleur and didn't kill anyone. no animals were hurt in the process either.

they're scrumptious Clotilde!..I've made two..as practice goes...we will be 7 at table...should be just lovely..

On peut tout essayer pour accompagner les crêpes, rien n'est aussi bon que le Nutella ! n'est-ce pas ?

This is so funny. I have had a craving the last couple of days for crêpes. I didn't know it was a seasonal craving! I made stacks and stacks of them years ago in the restaurant I worked. I am especially fond of the savory ones, made with whole-wheat flour and beer. We did the nutelle-maroon filling, and served it flambéed (sp?) and with ice-cream.
It is not hard to make them, but it is something you have to get the hang of. Once you have found the right pan and the right temperature stting you are ready to go.

Clotilde ~ such a crepe party we had last night! They were delicious ~ my daughter making a batch, and Claudia (a friend from France) making the other...such fun...assorted toppings including peaches and macadamia nuts cooked in butter and brown sugar...a hit! Would you tell Maxence's mother her recipe will be travelling far and wide in Australia :-)

Love the crepes idea, especially the creme de marron variation. I finally searched out some of that tasty chestnut spread (product of France, found at my Italian market in southern California) and appreciate ideas to use it in other dishes. I simply MUST NOT continue to eat it straight, by the spoonful!

Lyn, is the "thou shalt not eat creme de marron straight, by the spoonful" a universal ban, or a Lyn Ban?

lovely crepes, and such a sense of humor! I really enjoy your blog.

The crepes on the high cupboard can join the spaghetti noodles on the wall-sort of a food sacrifice art thing...

I was charmed by the idea of a mid-winter crepe festival, so we too fired up the skillet. The children's crepes were filled with Nutella, which they had learned to love in Paris last year. My husband and I had a very restrained version with fresh strawberries and (unsweetened) whipped cream. Until the doorbell rang. While I was at the door my husband suddenly yelled for me to come into the kitchen at once. Expecting some sort of culinary or bodily disaster I ran in, only to find him swooning over the combination of crepes and "four fruit" preserves we had brought back from France last year. We've found a new favorite. Thanks for the inspiration ... it was a lovely evening.

Beautiful site! Love the fun facts! After hearing it was La Chandeleur last Wednesday, I made baked cheese crepes for a birthday. They were delicious (would love to share the recipe if anyone so desires). Thanks for giving me inspiration!

i work in a french restaurant making crepes, coffees and paninis. i wondered if you could advise me as to how long i can store crepe mixture for, as they include raw eggs. also, we serve traditional espresso coffees, but i wanted to make some with a bit of variety...do u know of any interestingly different coffee recipes we could serve?

Clotilde-

Thank you for your wonderful crepe recipe. Do you happen to know of a good Madeleine cookie? Of all the Madeleine recipe I had tried, none has produced a soft, spongy, buttery and nice golden affect with the little lump. If you know of any good tips, please share! Thanks so much in advance.

I made them this morning and they turned out great--not too sweet nor heavy with golden brown edges and lovely texture. Thank you so much for sharing this recipe.

I was just thinking of making crepes and trying to come up with a creative way to do it. Thank you for an intriguing recipe! Plus, your photo is beautiful.

Thanks for posting this recipe. Years ago I had some real French Crepes cooked for me in France and they were delicious!
Love your blog!

tea
xo

Clotilde,

I haven't made crepes in years but must make them again soon. Thanks for the reminder.

The recipe in C&Z uses 1/2 milk and 1/2 water. Your Martha Stewart recipe uses all milk.

Why the difference?

Someone wrote about crêpes sticking to her stainless steel skillet (in this post or the galette post).

If you are wondering what gift to get on your birthday, you could always get a cast iron or non-stick crêpe pan! My favorite is the cast iron one made in France by STAUB. It is the one with the wooden handle ~ kind of heavy though, if you want to learn how to flip crêpes. But if you don't mind carpal tunnel, go for it! We purchased it from Amazon.com

Hi Clotilde! I came across your blog recently because I was researching the history of crepes, but I love reading your posts, whether they are related to crepes or not! I had a quick question - a French friend who was visiting last week gave me a recipe for crepes that has beer in it, and I'd never seen that before in a crepe recipe! Is that pretty common? Is it a regional thing, because I know she is from Normandie. The recipe is here if you are interested.

Keep up the great work!