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