Adeline’s French crêpes

French crepes
French crepes

Photograph by Adeline Borra

February is a special month for my boys. In France, February 2nd is crêpes day, and as a young girl, my mom would always make a batch for dinner. She passed down her recipe to my brother and me, showing us how to stir the batter and flip the pancakes in the air. They say that if you flip a crêpe correctly with your right hand while holding a gold coin in the left, you’ll enjoy prosperity throughout the year.

Ingredients for 6 people (makes about 12 crepes)

2 cups of all-purpose flour
4 medium eggs
2/3 cups cold water (or sparkling water)
2 cups whole milk
A pinch of salt
2 tablespoons melted butter
2 tablespoons granulated sugar (remove if you are doing the savory batter)

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the water (or sparkling water) and the milk, stirring to combine. Add the salt, melted butter, and, if you want a savory crepe, sugar. Beat until smooth, with a blender if possible.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the pan. Tilt the pan in a circular motion, so that the batter coats the surface evenly.

Cook the crêpe for about 2 minutes, until the bottom is light brown. Loosen with a spatula and flip to cook the other side.

Adeline’s gourmet tip
My favorite toppings are granulated sugar, fruit preserves, lemon curd, Nutella, and homemade chocolate sauce. I also like to flavor my batter with 2 tablespoons of orange blossom water, which gives the crêpes a beautiful citrus feel that reminds me of Provence.

About Adeline
Adeline Borra is private French chef and culinary instructor at Cook’s Warehouse. Born in Montpellier, France and raised in the wine region of Burgundy, she’s trained in high-profile kitchens across France. After spending three years in Torino, Italy, she and her family moved to Atlanta in 2006. Learn more on her website,