French Crepes
An authentic dessert recipe from Puducherry, India
Cook Time
25 mins
Servings
4 servings
Difficulty
EasyCategory
DessertIngredients
For 4 servings
150g All-purpose flour (maida)
3piece Eggs
350ml Full-fat milk
30g Butter (melted)
20g Sugar
3ml Vanilla extract
1g Salt
20g Butter (for cooking)
2piece Banana (for filling)
80g Nutella or chocolate spread (for filling)
20g Powdered sugar (for dusting)
100g Fresh strawberries (for serving)
100ml Whipped cream (for serving)
13 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
**Make the batter:** Sift flour into a large bowl. Make a well in the centre and add eggs, sugar, salt, and vanilla extract. Whisk from the centre outward, gradually incorporating the flour.
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**Add milk gradually:** Pour in milk a little at a time, whisking continuously to prevent lumps. The batter should be very smooth and thin — thinner than pancake batter.
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**Add butter:** Stir in the melted butter. This prevents the crepes from sticking and gives them a golden colour.
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**Rest the batter:** Cover and refrigerate for at least 30 minutes (up to 2 hours). Resting allows the gluten to relax and produces more tender crepes.
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**Prepare the pan:** Heat a 20–22 cm non-stick pan or crepe pan over medium-high heat. Add a small knob of butter and swirl to coat the pan.
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**Pour the batter:** Pour about 60 ml (¼ cup) of batter into the centre of the pan. Immediately tilt and swirl the pan in a circular motion to spread the batter into a thin, even circle.
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**Cook the first side:** Cook for 1–1.5 minutes until the edges look dry and the bottom is lightly golden. The surface should look set and no longer wet.
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**Flip:** Using a thin spatula, flip the crepe and cook for 30–45 seconds on the second side. The second side will be paler and spottier than the first.
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**Fill and fold:** Place a crepe on a plate, spread Nutella or chocolate spread on one half, add sliced banana, and fold into quarters. Alternatively, roll with filling inside.
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**Serve:** Dust with powdered sugar, add fresh strawberries and whipped cream. Serve immediately while warm.
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Chef's Tips
Resting the batter is not optional — it allows the starch granules to fully hydrate and the gluten to relax, resulting in crepes that are tender and don't tear when folded.
The first crepe is almost always a test crepe that gets discarded; use it to calibrate the heat and butter quantity.
The batter should be very thin — if it doesn't spread easily when you tilt the pan, add a splash more milk.
In Puducherry's French-influenced cafés, crepes are often served with local tropical fruits like mango, pineapple, or banana alongside classic French fillings.
About This Dish
French Crepes is a traditional dessert dish from Puducherry, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Resting the batter is not optional — it allows the starch granules to fully hydrate and the gluten to relax, resulting in crepes that are tender and don't tear when folded. - The first crepe is almost always a test crepe that gets discarded; use it to calibrate the heat and butter quantity. - The batter should be very thin — if it doesn't spread easily when you tilt the pan, add a splash more milk. - In Puducherry's French-influenced cafés, crepes are often served with local tropical fruits like mango, pineapple, or banana alongside classic French fillings.
Category
Dessert
Cook Time
25 mins
Servings
4 servings
Difficulty
Easy