French Crêpes

A Family Tradition with Vanilla and Rum

This is my mom’s recipe, the one that sweetened my whole childhood. I now make it often for my own children, keeping the tradition alive. Light, golden, and deliciously scented with vanilla and a touch of rum, these crêpes carry family memories in every bite. 

A little history

In France, crêpes are more than just a recipe — they’re a tradition. The most famous celebration is La Chandeleur (Candlemas), held every year on February 2nd. Families gather around the stove to flip crêpes, often making a wish while tossing them in the air with one hand, holding a coin in the other for good luck and prosperity. Beyond the superstition, it’s a joyful moment that brings people together. Whether shared at home or in crêperies, crêpes symbolize warmth, conviviality, and a touch of indulgence.

For: 15 to 20 crêpes

Preparation time: 10 minutes | Cooking time: ~2 minutes per crêpe (~40 minutes total)

Equipment

• 1 crêpe pan or classic non-stick skillet
• 1 flat spatula
• 1 large mixing bowl
• 1 whisk

Ingredients

• 500 g whole milk, slightly warm (2 cups)
• 250 g all-purpose flour (2 cups)
• ~200 g eggs (4 large eggs)
• 1 g salt (1 pinch)
• 25 g sugar (2 tbsp)
• ~10 g vanilla sugar or extract (1 tbsp)
• 45 g butter, melted (3 tbsp)
• 30 g aged rum, optional (2 tbsp)

Instructions

For preparing the batter:

• Slightly warm the milk in a saucepan or microwave.
• Melt the butter and set aside.

• Prepare the Batter (Choose your preferred method):

  • The Classic: In a large bowl, whisk the eggs with the sugar and salt. Sift in the flour and whisk until you have a thick, smooth paste. Gradually pour in the warm milk while whisking continuously to thin out the batter without creating lumps.

  • Pour the warm milk into a large bowl. Sift the flour directly into the milk and whisk until combined. Add the eggs, sugar, and salt, then whisk vigorously until the batter is perfectly smooth.
    

• Finish with the vanilla and, if using, a splash of aged rum.
• Let the batter rest for 15–30 minutes, if possible, this helps the crêpes turn soft and elastic.

For cooking the crêpes:

• Heat your pan over medium heat and lightly butter it for the first crêpe.
• Pour a ladle of batter and tilt the pan quickly to spread it into a thin, even layer.
• Cook until golden underneath, then flip and cook the second side for 30–60 seconds.
• Stack the crêpes on a plate as you go.
• You usually won’t need to re-butter the pan because there’s already butter in the batter. But if your crêpes begin to stick, just melt a little knob of butter in the pan before adding the next ladle.
• Serve warm with sugar, jam, homemade chocolate spread, melted chocolate, maple syrup, or fresh fruit and whipped cream for a more indulgent version. 

Tips 

• A well-seasoned or non-stick pan makes all the difference for perfect crêpes.
• Try adding orange zest or a touch of aged rum to give the batter a delightful twist.
• Whisk well to avoid lumps - or strain the batter for an ultra-smooth finish.
• Let the batter rest before cooking; it makes your crêpes more supple and tender.
• Leftovers? Stack them, cover with plastic wrap, and store in the fridge for 2–3 days. Eat them cold or reheat gently in a pan or 30 seconds in a microwave before serving.
• You can also discover our homemade chocolate hazelnut spread recipe on the site; it pairs wonderfully with these crêpes for a truly indulgent treat.
• These crêpes are wonderful with coffee, tea, for breakfast, for a brunch or as a sweet ending to a family meal.