in the kitchen with: catherine taret’s crêpes party


The second-ever recipe featured on In the Kitchen With in 2007 was with Julia Rothman for her favorite crêpes with blueberries, bananas and chocolate. This time around, we’ve got a crêpe recipe from Parisienne Catherine Taret. (You may remember her lovely apartment sneak peek featured last year.) Catherine provides a variety of ideas for serving crêpes — with lemon and powdered sugar, preserves, fruit and Nutella. Though she ate these as a child, she suggests you make this an adult affair and have your friends over for a crêpes party. I think that’s a great idea! Of course, it doesn’t exclude kids, either! You can also try a crêpes party with the recipe for savory crêpes in our archive. It’s a quick, hassle-free way to enjoy the company of your friends. — Kristina

About Catherine: Catherine is a Franco-American writer living in Paris. She enjoys writing on many subjects, both in French and in English. She works as a copywriter for many companies and agencies. She’s also a writer and contributing editor for My Little Paris. She is the co-author of Paris, the Second Time Around and Le Paris Secret des Parisiennes. If you want keep in touch, you can always pop by for a cup of tea, visit her website or even follow her on Twitter.

CLICK HERE for the full recipe after the jump!

Catherine Taret’s Crêpes
Serves 2, makes 8 crêpes

Ingredients

  • 2 eggs
  • 1 cup flour
  • 2 cups milk
  • 2 tablespoons melted butter
  • a pinch of salt

Instructions

1. Pour the flour and salt in a bowl and break the eggs in the middle. Mix into a thick batter. Add the melted butter, and while whisking, pour the milk gradually. Mix until you get the perfect texture: neither too thick nor too liquid. It must be thinner than pancake batter with no lumps. Leave the batter to sit in the fridge for a while if you can, or else start making the crêpes.

2. Heat a large flat pan on high. Lightly grease the pan with oil or butter, and immediately pour a ladder of the batter to get a nice thin layer. Repeat this process each time so you get fluffy crêpes, which are not dry. When one side starts to brown, then flip it to the other side. Here’s a little hint: you know the consistency of your batter is right when it spreads smoothly into the pan and when the crêpe doesn’t break when you flip it.

3. When the crêpe is nice and lightly browned, it’s ready! You might want to keep them warm in the oven, in a dish covered in aluminum foil. Serve hot!

4. Now, for the fun part. You can be very creative with your crêpes, mixing toppings such as jam, fruit, chocolate sauce or Nutella, caramel or even have them flambé. Whether for dessert or for a party, I recommend you nicely pile the warm crêpes on a pretty plate and set the toppings in small bowls around it so that each guest can compose their own.

My personal favorite is very simple: powdered sugar and fresh lemon squeeze. Délicieux!

Portrait of Catherine by Florent Drillon. Food photography by Kristina Gill. Medium dinner plate (dust) by mud australia; coffee cup and saucer by Karin Eriksson; yellow linen napkin by Fog Linen. All other items flea market/eBay finds.

Why Catherine Chose This Recipe
This recipe is my Mom’s recipe. She used to make it for my brother Nicolas, my sister Caroline and myself (and my Dad wouldn’t mind) on Sunday nights when we were kids. She would cook a fresh vegetable soup and let us know that we could eat as many crêpes as we wanted for dessert . . . as long as we finished up our soup!


Biscuit

What a sweet little story of vegetable soup and unlimited crepes! The crepe recipe looks and sounds delicious! I have a recipe I adore, but perhaps I’ll give this one a try! Thanks for lovely post! =)

Design Elements

just saw one of my fav posts on your blog. Crêpes with bananas and chocolate is a timeless fav of mine…now with blueberries…mmmh. DELICIOUS!

Rachael

I wouldn’t mind unlimited crepes at the cost of vegetable soup!

The photos make me want to run down to the kitchen and whip up a batch right now! Yum!

Adele

Woah Nelly! I could just eat this. Excited for the end of Lent when I can go crazy on the cocoa again. The photos are beautiful, too! Definite food porn.

Holly

This post makes me want to throw my lunch away, crack open some eggs, and get the griddle fired up. Thank you for this sweet read!

Kristina

Beautiful! My mother (who is from Germany) used to make crepes and Nutella for us as chidren instead of pancakes, but I had totally forgotten about it! I’m going to do this for a party idea for my children. thank you!

amy walters

Oooh yummy. I had a crepe like this in France. The stand looked a bit sketchy, but the crepe tasted so delish!

lesley

omg, these photos made me drool…banana and nutella crepes are one of my favorite things ever!

xoxo,
lesley

hay

YUM! Those look so good. I’m def. keeping this recipe! Now I just need a crepe pan… I wonder if you can use an omelet pan in a pinch? Great pictures too…

Lilly

I am sitting at my desk drooling! I too, have a weakness for nutella and banana crepes (at one point eating them for dessert every day:/), am going to have to go to A La Folie for dessert tonight! So long diet:(

annawithlove

one of my all time favorites! been playing catch up on your blog! feel like ive missed so much! (darn work :P) xo

Susana

absolutely delicious looking, I definitely will make them, chocolate and bananas are always such a great pair

Catherine

These look absolutely fantastic! I was just talking the other day about wanting to try to make crêpes, so I’m so glad to see this recipe. Thanks so much for sharing!

Dominique

My favourite are fruit with whip cream! Or whip cream, skor chips, and some caramel syrup…we have a crepe restaurant in my hometown and they have the greatest concoctions!!

Alice Baxley

think i’m gonna make this tomorrow morning for the hubs. Thanks for sharing! looks sooooooooo delicious! I love the banana + chocolate combo.

Phrag E

I had it this morning too! It was delicious and of course my kids ate them all up and then asked for more.
Thank you!

Kellie

YUM!! I eat this all the time when I go to Vieux Quebec and make it for my son on occasion – I think tonight will be one of those occasions! C’est Parfait! :)

Vanessa

i’ve grown up with nutella. when i was a little girl, my grandmother would always let me have some after school. i’d eat it with a spoon, too! i think i’ll have some for breakfast today :)

Mae

Delish.. Maybe I can substitute banana for mangos. I kinda allergic to them

David

That looks delicious and reminds me of the awesome crepes in Luang Prabang, Laos.

Krystal

Look so yum! Love the plate with the little polka dots! Any chance I can find it somewhere?

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