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Parisian Street Vendor Crêpes


Parisian Street Vendor Crêpes Recipe

In Paris, the street vendor crêpes are about a foot in diameter, a real meal and a half. Topped with bananas and hazelnut spread, or simply butter and jam, crêpes are simply delicious.

At a glance

one dozen 10" crepes
Nutrition information


Choose your measure:


  1. Combine the flour and salt in a mixing bowl. In another, smaller bowl, beat together the milk and eggs.
  2. Make a well in the flour mixture and pour in about half the liquid mixture. Blend well, then add the remaining liquid and stir until fairly smooth; a few lumps can remain.
  3. Stir in the butter. Cover and let sit for at least an hour.
  4. Heat a pan until it's medium-hot; a 10" skillet works well here. Use a paper towel to carefully wipe the bottom of the pan with a bit of butter.
  5. Pour a scant 1/3 cup of batter into the bottom of the pan. Pick the pan up, and tip it in a circle so the batter covers the bottom of the pan.
  6. Cook until the bottom of the crêpe 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, just until set, and place on a warm plate. Cover until the remaining crêpes are cooked.
  7. Fill as desired. Crêpes can be folded in quarters to eat on a plate, or rolled, burrito-style, for a walk-around snack.

Nutrition Information

  • Serving Size 1 crêpe, 207g
  • Servings Per Batch 12 crêpes
Amount Per Serving:
  • Calories 291
  • Calories from Fat
  • Total Fat 6g
  • Saturated Fat
  • Trans Fat
  • Cholesterol 81mg
  • Sodium 173mg
  • Total Carbohydrate 44g
  • Dietary Fiber 4g
  • Sugars 12g
  • Protein 8g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.