I’ve been trying to perfect my crepe-making skills since I arrived, in hopes of impressing my family when they visit over Christmas. My first attempt was abysmal, rendering weird egg-y pancakes that only barely resembled crepes.

I told my host-mother, Sophie, about this failed attempt and she responded, “You need to add beer!” So I tried again, under her tutelage and armed with a can of beer. As she is French and obviously more verse in the art crepe-making, her suggestions was completely on point. The batter was lighter and more delicious the second go-round. And besides, who’s going to say no to an excuse to buy quality beer?


Another key point was to get out all the lumps of flour and let the batter rest for at least an hour to ensure all the bubbles are gone. But by far, the hardest part was learning the tricky twisty-turning maneuver to make perfectly round crepes.

I did find this how-to video that is very helpful (although he still makes it look way easier than it actually is).

My first ten were completely uneven, resulting in messy crepes with holes all over. The kids endearingly called crepes “the ones with the windows”. But halfway through I started to get the hang of it. Plus the kids still asked for seconds so I figured they couldn’t be that bad.

The recipe for you is below! But I’ve changed the measurements into US units so you don’t have to deal with the metric system, thank goodness. Bonne chance!


  • 3 cups of milk
  • 3 eggs
  • 2 cups of all-purpose flour
  • 1 tablespoons of oil
  • roughly ⅔ cup of beer
  • a generous sprinkle of salt

1. Put the flour in your bowl. Make a little trench in the middle and crack your first egg into it. Gently stir in until a smooth consistency. You should still have a flour trench when you’re done, just a smaller one.


2. Then crack in your next egg and repeat the process until all three have been added and all the flour is fully mixed in.

3. Add the oil and salt.

4. Add the milk little by little, stirring quickly to make sure your batter is nice and smooth. You want zero lumps.

5. Let the batter rest for at least one hour… this is a good time to just finish the rest of your beer.

6. After an hour you might find you need to add more milk. You want to batter to have a liquid consistency.

7. Heat the pan to medium heat and spray with oil.

8. Pour the batter onto one side of the pan while twisting constantly – this motion should make the batter spread across the entire pan into a nice round circle. Further help can be found here.

9. Serve hot and eat! I find that these are best smothered in Nutella… because I’m glutinous, but any confiture or a sprinkle of sugar with a healthy squeeze of orange will do.



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