Maintenant en lecture: Classic French pancakes
Crêpes françaises classiques

Classic French pancakes

This recipe is the one my mother has always made, it comes from the book La cuisine raisonnée which dates from 1967.

Very simple, 5 ingredients, a recipe that I know by heart. The difference is that over the years I have learned to fry batter in peanut oil for crispy pancakes.

These are savory and unsweetened pancakes, perfect for making a ham-cheese or spinach-cheese pancake. Personally, I put peanut butter and maple syrup, it's delicious.

For children, the mix of maple sugar, syrup and bananas is always a winner, or chocolate spread with strawberries.

Enjoy your lunch!




  • 2 cups white flour
  • 2 cups of milk
  • 4 tbsp. tablespoons melted butter
  • 1/2 tsp. salt
  • 4 eggs


  • At home, we have always melted the butter in the milk in the microwave a few seconds beforehand, I recommend it.
  • Mix all the ingredients with a whisk or mixer. Do not overmix, but there should be no lumps left.
  • Completely cover the bottom of a frying pan with peanut oil (if you want to fry the pancakes) and wait until it is hot before laying a thin layer of pancake batter on it.
  • Spread the batter as much as possible in the pan and brown on both sides.
  • Serve immediately (personally, I don't remove excess oil, but do so if you wish by placing the pancake on a paper towel).
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Merci Marilyn pour cette belle et bonne recette de crêpes. C’est si bon avec les bords croustillants. On a sortie le vieux poêlon en fonte d’au moins 70 ans du beau père pour les cuires. On s’est bien régalé Miam!🥰🤤😋

Mon dieu Marilyn toutes tes recette sont simple et me rappelle mon enfance, je pense que ma mere avait les mêmes recettes que la tienne!

Je commence un nouveau carnet de tes recettes que je vais cuisiner cet automne
Merci bcp et bonne continuité 🎀🎀


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