Authentic French Crepes. Original Soissons Recipe
I am very attached to the original recipe for these crepes because my daughter brought it back as a gift from a school trip to France. It’s a precious gift that I’ve cherished over the years. Therefore, this crepe recipe is the precious and original recipe for real French crepes, specifically from Soissons, one of the oldest cities in France, the ancient capital of the Suessiones (a people of Belgic Gaul) until the death of Clovis (in 511).
These French crepes are truly unique, special, and delicious and always a big hit, I’ve been making them for years, so they are super tried and tested and foolproof, and my guests always ask for seconds. In fact, the recipe falls into the category of my “TOP Recipes“, a truly unmissable recipe, one of my signature dishes!
Secret to achieving authentic original crepes: contrary to what is prescribed in common recipes, which say: “the pan should be greased with a little butter“, in my original French crepes recipe, you need to add a small piece of butter every time you cook a single crepe, even when you flip it over, this is one of the secrets to form the characteristic undulation/rippling of real French crepes (see photo below).
Crepes are ideal for homemade breakfast or brunch, they can be filled with jam, honey, Nutella, maple syrup, cream.
During winter, I often fill them with my delicious: “Quince and Orange Jam“.
For breakfast/brunch, I also recommend: my Perfect American Pancakes, Tall and Fluffy are foolproof or – if you’re on a diet – my “Oatmeal Protein Pancakes“.
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- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 15 Minutes
- Preparation time: 5 Minutes
- Portions: 10 crepes
- Cooking methods: Stovetop
- Cuisine: French
- Seasonality: All Seasons
Ingredients for Authentic French Crepes. Original Recipe
- 2 cups whole milk
- 2 cups all-purpose flour
- 3 eggs (whole)
- 4 tbsp granulated sugar
- 2 tbsp butter (melted)
- 1 tbsp vanilla extract
- 1 tbsp cognac
- 1 pinch salt
- as needed butter (for cooking)
- as needed Nutella (optional)
- as needed jam (optional)
- as needed chestnut cream (optional)
- as needed pistachio cream (optional)
- as needed powdered sugar (for decorating)
Tools for Authentic French Crepes
- Kitchen Scale
- Bowls of various sizes
- Mixer Philips electric with 450W power
- Crepe Pan /pancakes/flatbreads, non-stick
Preparation of Authentic French Crepes. Original Recipe
Pour the flour with the sugar into a bowl, make a well in the center and break in the 3 whole eggs. When you have a smooth mixture, add the milk gradually (not all at once) being careful to avoid lumps, add a pinch of salt, the vanilla, and the cognac (or Grand Marnier).
You will obtain a liquid mixture that needs to be whisked for a few minutes, just long enough to mix the ingredients well because it’s important not to form lumps. Finally, add the 2 tablespoons of melted butter and mix to make the batter even.
Let the batter rest covered for at least 15 minutes.
Take a pan and melt a small piece of butter in it. When it sizzles, pour in a ladle of batter. As soon as you see bubbles forming on the surface, flip the crepe, add another small piece of butter and let it brown (to form the characteristic undulation/rippling). Continue this way with each crepe, always adding a small piece of butter.
Fill the crepes according to your taste (jam, Nutella, etc.) but they are also delicious plain, simply sprinkled with vanilla sugar.
Once cooled, the crepes (or pancakes) can be stored in the fridge covered with plastic wrap for 24/48 hours.
Crepes can also be frozen without filling (individually, arranged horizontally, separated by parchment paper) for up to 3 months. When needed, take them out of the freezer and let them thaw in the fridge for 6 to 8 hours. To reheat them, simply warm them in a pan with a knob of butter and then fill them as desired.
Notes and Tips
If you want to prepare the famous Crepes Suzette, a typical dessert of the Principality of Monaco, characterized by flambé cooking, proceed as follows:
Once the crepes are cooked (as per the recipe above), sauté them in a pan with 150 g of sugar, 70 g of butter, the juice of 2 oranges, 50 ml of Grand Marnier, and 50 ml of Cognac.
Melt the butter and sugar over low heat with the grated zest of a lemon and an orange, then pour in the orange juice and bring to a boil to thicken the sugar. At this point, arrange the crepes (preferably in a steel pan) folded in a fan shape, let them soak in the citrus syrup, then pour in the heated liquors (previously heated in a small pan), mix and finally flambé with care.
Place the Crêpes Suzette on a serving platter and garnish with grated orange zest, serve hot with their caramelized sauce.
If you want to serve these crepes to children, skip the step where they are flambéed with alcohol and serve them simply with citrus syrup, they will still be delicious.
Shopping Tips!!!
I quickly prepared the crepes with the excellent Philips electric mixer, 5 speeds and 450 W of power, available at a great price on Amazon.
Great for cooking crepes, this non-stick crepe pan, truly exceptional!
You can purchase all the items I recommend above, on Amazon, at a great price, just click directly on the respective links.
Origins and History of Crepes?
Crepes are very thin pancakes that can be either sweet or savory, a typical French dessert (originating from Brittany) simple and quick to prepare.
The name crêpes comes from “crispus” meaning curly, wavy, and indeed original crepes are characterized by a slight undulation/rippling.How to Store Crepes?
Once cooled, crepes can be stored in the fridge covered with plastic wrap for 24/48 hours.
Crepes can also be frozen without filling (individually, arranged horizontally, separated by parchment paper) for up to 3 months.
When needed, take them out of the freezer and let them thaw in the fridge for 6 to 8 hours.
To reheat them, simply warm them in a pan with a knob of butter and then fill them as desired
