Monday, March 5, 2012

"Crazy Crepe Man"

Apparently, Julio (aka., "Crazy Crepe Man"), makes the best crepes and is somewhat of a tourist attraction in Alcudia, Mallorca. He really loves making crepes, and so do I! They are cheap, fast, and very versatile. This is a fabulous and simple recipe for "Les Crepes Sucre," taught to me by an old friend who lived in France. However, I highly recommend buying a NON-STICK crepe pan! (I have a 9-inch crepe pan, and it is great for omelettes as well!) It may take a little practice at first, but once you get the hang of it, you'll be making crepes all the time!

Les Crepes Sucre (Simple Sugar Crepes)

Makes about 15 crepes


2 large eggs
1 cup milk
1/3 cup water
1 cup all-purpose flour, preferably unbleached
1/4 teaspoon salt
2 tablespoons unsalted butter, melted, plus more to cook the crepes


In a blender or food processor, blend the eggs, milk, water, flour, salt, and the melted butter for 5 seconds, or until extremely smooth. Cover and refrigerate for at least 1 hour or up to 24 hours.

Gently stir the batter if it has separated. Heat a NON-STICK crepe pan over medium-high heat until hot. Coat the pan lightly with butter and pour in about 1/4 cup of the batter. Lift the pan from the heat, tilting and rotating, to allow the batter to spread evenly.

Return pan to the heat and allow to cook until dry on top and lightly browned on the edges.

Loosen the edges with a plastic or rubber spatula and flip the crepe over using your fingers or spatula, then cook the other side for about 15 seconds, or until lightly browned.

Remove the crepe to a plate. Repeat with the remaining batter, stacking the crepes as they are cooked. To make "Les Crepes Sucre," place a warm crepe on a plate, sprinkle generously with sugar.

Fold the crepe in half. (The heat from the crepe will melt the sugar.) Then fold in half again, making a triangle. Pick it up and devour this delightful treat!


  1. Made these for my kids and they ate them all! Might add some fruit next time.

    1. So glad to hear they were devoured! You can fill them with almost anything: fruit, ice cream, Nutella, etc. Skip the sugar and you can fill with savory options! Thanks for visiting my site!

  2. Non-stick crepe pans are easier to use but imo they don't give as good a result, in terms of surface texture, as pans w/o the non-stick surface.
    Same holds true for pancakes.