French Culture Guide

French Culture in New York, with a Touch of Paris

Crêpes with my New Le Creuset

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This week, I got a truly fantastic surprise when a friend sent a message asking if I’d like a brand new, never used, cast iron Le Creuset crêpe pan. “Let me think, um… YES!” For years, I’ve made crêpes on my old cast iron griddle, so this was super exciting! Whenever I see Le Creuset cookware, I am wistful – this is my first piece and it is, indeed, a luxury product for someone like me who loves to cook but doesn’t do so for a living.


I happily collected my newfound treasure from Sara, and while removing the label off of the beautiful blue enamel saw the “made in France” stamp. This made me really happy to see because I’d heard that a lot of Le Creuset cookware, with such a rich history in France, was now being made in China. I went on the website and found that the more traditional pieces such as the crêpe pan and the other cast iron pieces, are still made in France (and, incidentally, these pieces come with a lifetime warranty), while the stoneware pieces and the non-stick pans are all made in Thailand or China (and carry only a five year warranty).


Needless to say, I put my new “Made in France” Le Creuset to work immediately, which made my husband and son extremely happy! This week, I thought I’d share my recipe for crêpe batter, as summer fruits are already here and there’s really nothing better than a raspberry and Nutella homemade crêpe! Bon appétit!


Traditional Crêpes Sucrées


1 cup all-purpose flour

1 Tbsp Sugar

2 Eggs

1 to 1 ¼ cup milk (will vary)

1 Tbsp pure vanilla extract


Sift the flour and sugar together in a mixing bowl. Add both eggs and about a half a cup of the milk. Begin whisking this all together and, while whisking, add the remainder of the milk making sure not to let the batter get too thin. (It shouldn’t be as thin as pancake batter). If there are still lumps of flour after whisking for a while, I use a rubber spatula or a wooden spoon to press them out against the side of the bowl. Lastly, whisk the vanilla in slowly.


This part is optional, but I do recommend it if possible – make the batter the day/night before you need it and leave it covered overnight in the refrigerator. I’m sure that it’s a physics thing, but the crêpes just seem to turn out better if the batter has sat for a while. When you’re ready to use, just use a regular fork to stir it up really well again.


Have your crêpe pan or round griddle already heated over a medium flame, coat the pan with a little butter (a teaspoon or so), and when it starts to bubble, add a standard soup ladleful or so (again, this will vary) and quickly spread out the batter to cover the pan. For years, I just swirled the pan around, but that can be a little unpredictable and can make the crêpes a little on the thick side. I now highly recommend the little T-shaped wooden rateau – as it has kind of changed my crêpe-making life!


When the top looks dry-ish, use your best method to flip it over and continue cooking for a few minutes.


To serve, add anything from Nutella to fruit to applesauce, fold over and sift a little powdered sugar on top!


By Jackie Sanders