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.

  • 8Servings



  • 1 1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 1/2 tsp. salt
  • 1 large egg, lightly beaten
  • 1 cup low-fat milk
  • 1 tsp. vanilla extract

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

    • Calories: 132
    • Carbohydrate Content: 25 g
    • Cholesterol Content: 28 mg
    • Fat Content: 2 g
    • Fiber Content: 0.5 g
    • Protein Content: 4 g
    • Saturated Fat Content: 0.5 g
    • Sodium Content: 168 mg
    • Sugar Content: 10 g