homemade crêpes

August 18, 2011
like a mille crêpe
Along with welcoming me into her home, Therese taught me how to make crêpes! She seemed to have the recipe memorized since their family eats them pretty often (wouldn't you?). Of all the things I'd dreamed of doing in France, learning to make crêpes from a French woman was at the top of my list. I can hardly believe I was lucky enough for this opportunity and I can't wait to try these at home.

crêpes à la therese

Note: This recipe was for 8 people, each eating about 3-4 crepes. In most cases, you'll want to split the recipe in half... but I won't judge you if you don't.

500 grams (~ 4 1/2 cups) flour
10 eggs
pinch of salt
one tablespoon of oil
1-2 tablespoons of sugar
1/2 liter (~2 cups) beer
1 liter (~4 1/4 cups) milk

Mix the flour, eggs, salt, oil, sugar and beer together. Once combined, add milk and mix for about two minutes. Place a greased pan onto the stove at high heat. Ladle the mixture onto the pan and let the batter smooth over so that the entire surface is covered. Use a crêpe or an offset spatula to partially lift and check the bottom of the crêpe as it's cooking. Once the edges begin to brown, flip the crêpe (try to stick the spatula underneath the middle when you flip it). Let it cook for another minute, or until the bottom is golden brown. Add more oil or butter before making each crêpe. Stack crêpes together on a plate to keep warm.

Serve with whatever your heart desires. (I'm sure it'll be delicious).
therese + ty
secret ingredient
work station
It was pretty clear that Therese was a crêpe expert, so she and Ty cooked the crêpes with two pans to cut the cooking time in half. In case you're feeling adventurous, here's how to cook crêpes at double-speed.
gas stoves are better
double pan "how to"
1. Use two stove burners- the first at high heat and the second at medium-high heat. Place greased pans on each burner.
2. Add batter to the first pan at high heat.
3. Allow the bottom to cook.
4. Flip the crêpe.
5. With one hand on each pan, return the first pan to the second burner at medium-high heat, then take the now-hot second pan and ladle batter in. Place on the high-heat burner.
6. While the new crêpe is still cooking, take the first (finished) crêpe off the pan and begin stacking the crêpes on a plate.
7. Repeat until you have no more batter left.
my first attempt
simple, delicious
some of the toppings
the last blissful bite


  1. On my to-do list this weekend! Thanks for sharing :)

  2. wow Celeste! Your food always looks delicious! I love your passion for baking/cooking :)

  3. Oh my gosh, these look absolutely amazing! xo

  4. oh my word those look delicious. So she just used a regular pan to make this...there isnt some fancy crepe pan i need?

  5. Amber- from what I could tell, it wasn't a special pan or anything. Just try to use one that's really flat and has relatively low "sides" so they're easier to flip :)

  6. Uhh they look so delicious! When I was in France, I couldn't stop eating crêpes :)

  7. I can honestly say I've never heard of crepes with beer in them! I'm definitely going to have to try making these.

  8. seriously of all the time living in france, i had no idea about the beer. thanks for sharing the recipe! i have been wanting to find a really good one.


  9. Uhm. Yeah. I kind of need these now. o.o

  10. yay!! back in college, a friend of ours spent a year in france. he learned how to make crepes from his house mom too and came back and made them every friday night for us {we had weekly dinner dates every friday in college}. we all thought this was an extremely valuable quality in a person, so you learning to make crepes was a very selfless act on your part. your friends will be thrilled i'm sure! :)

  11. ha i've never seen crepes made with beer, but i approve. thanks for the recipe :)

  12. oh my fav!! and these look especially delish!


  13. interesting ingredient (beer) my mother-in-law makes them all the time, she is from Croatia, I will have to ask her about this ingredient, as she doesn't use it, maybe it makes them fluffier? I will get back to you on her response!

  14. Hi Elisa! I was really surprised when Therese opened a can of beer at 2 in the afternoon-- and then proceeded to pour it in our batter!

    Like you suggested, they said the carbonation in the beer makes the crepes fluffier :)