How to Make Jammy Crepes at Home


For those of y’all that saw the recent video that I did at Creperie de Josselin in Paris, after a bit of a delay (while packing all of my boots for Texas, I forgot the hard drive, which shows you where my priorities are), I’m finally posting the how-to for making crepes at home.

Like a cross between a tortilla and pancake, it’s a gussied up way to stuff, fold over (or roll up) and eat on the fly. Or in the pick ’em up truck. Whatever. You get the idea. Remember, crepes are street food in Paris, so don’t let the Frenchiness intimidate you.

Enjoy the show.

Sugary Crepes

Adapted from a recipe in Bon Appetit (1988)


3 eggs
1 ¼ cups milk
¾ cup flour
1 teaspoon sea salt
5 tablespoons butter, melted
sunflower oil


1. In a large bowl, sift flour and salt together.

2. Add eggs and mix well.

3. Now add the milk. Mix it up.

4. Finally, add the melted butter. Stir it a bit, and you’re ready to make crepes.

5. Just pour a bit onto a preheated (hot) skillet lightly greased with sunflower oil, and if you have a T-shaped stick, use this to spread around the batter. The crepe should be thin, not thick like an American pancake. If it’s too thick, simply add a bit more milk to thin out the batter, or a bit of water.

Cowgirl Tip: Don’t worry if you don’t have one of those fancy schmancy Frenchy T-sticks. Just use your spatula to spread the batter around.