crêpes à la crème

These very thin pancakes may be delicate, but they are surprisingly easy to make and can be prepared ahead of time and stored in the refrigerator. An exquisite dessert after a good meal.


Makes about 20 crêpes

  • 6 eggs
  • 50 g flour
  • 2 tablespoon olive oil
  • 2,5 dl milk
  • dash of salt
  • 1 – 2 tablespoon butter

Combine the eggs, the flour, the oil and salt and mix until mixture is smooth and bubbles form on top for about 60 seconds.

Slowly stir in the milk and beat the mixture until smooth.

Heat a 15 cm diameter nonstick skillet over medium and lightly coat with butter.

Add some batter and swirl to completely cover bottom of skillet.

Cook until underside of crepe is golden brown. Loosen edge of crêpe with a rubber spatula and quickly flip the crêpe. Cook 1 minute more.

Slide crepe out of skillet on a clean kitchen towel and continue until all batter is gone. (Coat pan with butter as needed.)

Cool the crêpes thoroughly, stack and refrigerate.

Vanilla cream

  • 375 ml milk
  • 100 g sugar
  • 3 egg yolks
  • 35 g flour
  • 1 lemon zest strip
  • 1 teaspoon vanilla extract

In a saucepan bring the milk, 50 g of the sugar and the lemon zest just to boiling. Set it aside and remove the lemon zest.

Add the egg yolks and the rest of sugar together, sift in the flour and mix until you get a smooth past.

Slowly pour in the warm milk while whisking the egg-sugar mixture constantly.

Transfer the mixture back to the saucepan.

Cook the mixture over medium heat, stirring constantly with your spoon for 3 – 4 minutes. It will quickly start to thicken to the consistency of pudding.

Stir in the vanilla extract and pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming.

Cool to room temperature. If not using right away refrigerate until needed, up to 3 days.

Filling the crêpes

  • 2 dl Cointreau
  • 2 tablespoon sugar

Place one tablespoon of vanilla pastry cream on one-quarter of a crêpe. Fold the crêpe in half and then in half again to form triangles.

Arrange them in a large oven-proof dish, slightly overlapping in a circular pattern.

Preheat the oven on 25o° C

Mix the Cointreau and sugar together and sprinkle over the crêpes.

Bake for about 5 – 10 minutes or until the sugar is dissolved. Serve the crêpes with some homemade ice cream.


Published by


Bridget's Bakery Blog

4 thoughts on “crêpes à la crème”

    1. That sounds great! I love these tiny pancakes, they also taste delicious sprinkled with some confectioner’s sugar and cinnamon… yummy… 🙂 Thank you for stopping by and warm regards, Bridget


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