Parisian-style Sweet Crêpes Recipe | Vegetarian Times Skip to main content

Parisian-style Sweet Crêpes

Cafés and brasseries in the French capital sell passersby sweet crêpes slathered in butter, jam, chestnut purée, and (VT favorite) Nutella. The experience is easy to re-create at home for breakfast, Sunday supper, or a snack.


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1 ¼ cups all-purpose flour
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⅓ cup sugar
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½ tsp. salt
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1 large egg, lightly beaten
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1 cup low-fat milk
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1 tsp. vanilla extract

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Fillings (optional)


1. Whisk together flour, sugar, and salt in bowl. Whisk in egg; mixture will be shaggy. Whisk in milk 1/4 cup at a time. Whisk in vanilla. Cover, and chill 30 minutes, or overnight.

2. Whisk 1/4 to 1/2 cup water into batter to thin. Lightly grease 9-inch nonstick skillet with canola oil. Heat skillet over medium-high heat.

3. Pour 1/4 cup batter into hot skillet, tilting pan to swirl batter so it coats bottom of pan. Cook 1 to 2 minutes, or until edges begin to brown and center is dry. Flip; cook 30 seconds to 1 minute more.

4. Transfer crêpe to plate, and repeat with remaining batter. To serve crêpes: Reheat 1 minute in lightly greased skillet. Spread with desired fillings, fold into quarters, and serve.

Nutrition Information: 

4 g
Total Fat: 
2 g
Saturated Fat: 
<1 g
25 g
28 mg
168 mg
<1 g
10 g
Makes 8 cr&ecirc;pes

Comments on this Recipe

I tried these when I saw them in VT in 2009 and became instantly hooked on them. They are so incredibly easy to make and incredibly yummy! Getting ready to make a batch of them now.

I made these with 1 and 1/4 cup soy milk instead of the egg and milk, and to my amazement they came out beautifully. It turns out eggs are totally unnecessary in crepes! I filled the first batch with fudge sauce and sliced bananas.