Le French’s Crêpe Recipes

Chefs Aminata and Rougui Dia share the recipe for Le French’s crave-worthy crêpes. Rougui, the first Black female executive chef at a Michelin-starred kitchen, elevates the dish with her attention to detail, while Aminata brings nostalgia and heart to the sisters’ favorite childhood snack.

“Originating from Bretagne (Brittany) in the northwest region of France, savory crêpes are referred to as galettes, and prepared with buckwheat flour, which is naturally gluten free.”—Aminata Dia, Le French owner & chef

Crêpe Galettes

Course Main Course
Cuisine French

Ingredients

  • c. buckwheat flour
  • ¼ tsp. salt
  • c. milk
  • 1 egg
  • 1 tsp. clarified butter (for cooking)

Directions

  • In a large bowl, whisk together buckwheat flour and salt. Then add milk and egg and whisk vigorously until batter is smooth.
  • Cover and refrigerate batter for at least 2 hours (or preferably overnight).
  • Heat medium-sized skillet or crêpe pan over medium heat. Grease pan with small amount of butter and using small ladle, spoon about 4 oz. of crêpe batter into hot pan, tilting pan so bottom surface is evenly coated.
  • Cook over medium heat, 1 to 2 minutes per side or until crêpe is golden brown. Flip crêpe and spread filling on top of the crêpe (add any filling of your choice, such as sour cream, shredded cheese, sliced grilled chicken, tomatoes, and spinach; or shredded cheese, ham, sautéed mushrooms, and fried egg).
  • Cook another 2 to 3 minutes, or until cheese is melted and filling is warm. Serve immediately.
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“As kids, we took turns making and flipping crêpes while enjoying the delicious treats filled with preserves, chocolate, or sugar.”—Aminata Dia, Le French owner & chef

Crêpe Sucrées

Course Main Course
Cuisine French

Ingredients

  • 5 eggs (lightly beaten)
  • 2 c. whole milk
  • 2 Tbsp. melted butter
  • 1 c. All-purpose flour
  • 1 Tbsp. sugar
  • ¼ tsp. salt
  • 1 Tbsp. vanilla extract
  • 1 tsp. lemon zest

Directions

  • In a large bowl, whisk together milk and flour until smooth. Then add eggs, melted butter, sugar, salt, and lemon zest until smooth.
  • Heat a medium-sized skillet or crêpe pan over medium heat. Grease the pan with a small amount of butter and using a small ladle, spoon about 4 oz. of crêpe batter into the hot pan, tilting the pan so that the bottom surface is evenly coated. Cook over medium heat, 1–2 minutes on a side or until the crêpe is golden brown. Flip the crêpe to cook the second side for another 1-2 mins.
  • Serve the crêpe immediately, filled with your favorite preserves, syrup with fresh fruits, or granulated sugar sprinkled inside the crêpe before folding it.
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