Parisian Street Vendor Crepes

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Parisian Street Vendor Crepes

star rating (12) rate this recipe »
Published prior to 2008

In Paris, the street vendor crepes are about a foot in diameter, a real meal and a half. You can use any size pan you like, however. Obviously, a smaller pan will give you more crepes from the same recipe. Crepe batter is a cinch to make. You just need to make it enough ahead of time so it can sit at room temperature for an hour or so. This resting time really changes the nature of the batter and makes for a much better crepe. The following will make somewhere around 11 or a dozen 10-inch crepes, but you could easily cut it in half. Or make the whole recipe, and freeze the extra crepes for later.

2 cups (8 ounces)King Arthur Unbleached All-Purpose Flour
1/2 to 3/4 teaspoon salt
1 1/2 cups (12 ounces) milk
4 large eggs
1/4 cup (2 ounces, 1/2 stick) butter, melted but not bubbling hot

In a mixing bowl, combine the flour and salt. In another, smaller bowl, beat together the milk and eggs. Make a well in the flour mixture and pour in about half the liquid mixture. Blend well, then add the remaining liquid and stir till fairly smooth; a few lumps can remain. Stir in the butter. Cover and let sit for at least an hour.

The best thing to cook these crepes in is a 10-inch cast iron pan (or, for smaller crepes, the neat little crepe pan we sell in our catalogue). Heat the pan until it's medium-hot. Wipe the bottom of the pan with a bit of butter (a paper towel works well). Pour a scant 1/3 cup of batter into the bottom of the pan, pick it up, and tip it in a circle so the batter covers the bottom of the pan. Cook until the bottom begins to brown and you can slide a spatula under it. It will hold together quite well, so you can flip it over pretty easily. Cook briefly on the other side and place on a warm plate. Cover until the remaining batter is cooked.

The Filling: This can be anything, from sliced ham and cheese, to butter sprinkled with sugar with (or without) a bit of Cointreau. These crepes are lightly smeared with Nutella, which is a smooth chocolate paste flavored with hazelnuts. After that, diced banana goes on top. The crepes can be folded in quarters to eat on a plate, or rolled, burrito-style, for a walkaround snack. While this wasn't exactly health food, that banana must count for something.

Nutrition information per serving (1 crepe with 1 tablespoon Nutella and 1 banana, 207g): 291 cal, 6g fat, 8g protein, 44g complex carbohydrates, 12g sugar, 4g dietary fiber, 81mg cholesterol, 173mg sodium, 595mg potassium, 68RE vitamin A, 11mg vitamin C, 2mg iron, 78mg calcium, 141mg phosphorus.


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  • star rating 12/26/2014
  • Dominique from Alberta, Canada
  • These the best crepes I've ever made. Paper-thin yet didn't destroy a single one. Versitile for desert or dinner. My son requested that more be made before the plate was finished. Yummy!!!!
  • star rating 07/07/2014
  • cheryld from KAF Community
  • These were the real deal--exactly the right thickness and worked beautifully in the crepe pan KAF sells that I received as a gift. I think the standing time is really important to this recipe, so don't skimp on that. Mine were spread with Nutella and tasted just like the crepes I got addicted to in Germany. Easy and well worth the time!
  • star rating 12/22/2013
  • SallyAma from Western Wisconsin
  • Made exactly per recipe. Found them to be too thick. Added quite a bit more milk. Ok, but not the best I've ever had and I have a fair amount of experience making crepes as well as paper thin Swedish pancakes.
  • star rating 09/04/2013
  • Steve from Sulphur, Louisiana
  • Excellent recipe, i add just a touch more of milk, i like mine just a bit thinner, but it is a GREAT receipe. We do crepes at our local farmers market and tried this recipe, been hooked from that day on. It is a great "base" recipe, you can add cinammon, sugar, vanilla, etc.
  • star rating 04/01/2012
  • Sarah d from KAF Community
  • I cut the recipe in half, and added just a little extra milk to get the batter thin enough. These were great! it's been years since I last had a real crepe, but these were as good as I remembered them to be! We tried a few different fillings: banana and nutella (great!), current jelly and maple syrup (my husbands favorite) and plain old butter and sugar (my favorite!) So easy to make, and a great way to enjoy breakfast together! Will be making these again.
  • star rating 03/31/2012
  • Mamasteph from KAF Community
  • I have made this recipe twice. The first time I made it, I also made homemade strawberry syrup with Florida strawberries I had just purchased from our FFA fundraiser at school. It made a wonderful dessert. A week later I made steak crepes from left over steaks we had grilled the night before and my husband made a mustard caper sauce to drizzle over it. It was delectable. The crepes are a perfect compliment to savory or sweet tastes. One bit of advice, if you have leftover batter- refrigerate it, do not cook it. Cooked crepes do not keep well.
  • star rating 03/10/2012
  • Rolling_In_Dough from KAF Community
  • I made this recipe last night and it was great. The dough was easy to work with and thin enough to get a paper thin crepe. After adding the dough to the pan I tilt the pan so that the dough spreads even thinner. This method worked well since I don?t have one of the though wooden crepe spreaders. My only suggestion would be to clearly state in the recipe where the melted butter goes (In the dough or for buttering the pan?)
  • star rating 02/25/2012
  • from
  • Very tasty and easy to make! I've found the recipe is also very flexible, and I can add a little sugar, cinnamon, or vanilla and they come out wonderful. Even without the right pan to get the shape right, they come out great every time.
  • star rating 01/28/2012
  • from
  • 2 cups flour and 1 1/2 cups milk is plain wrong, too little liquid. The batter will have a floury taste!
    Our other reviewers were successful with this formula. Please let us know if we can be of any assistance. Elisabeth
  • star rating 11/27/2011
  • Michaela from St. Thomas, ON Canada
  • The BEST! This recipe takes me back to my time in France, the crepes are THAT authentic. Easy to make, versatile, the perfect choice for our "Breakfast for Dinner" dinners.
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