Jacques Pépin Crepes Confiture Recipe

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Crêpes a la Confiture Recipe

Jacques Pépin Crepes Recipe

Produced by the Jacques Pepin Foundation

Watch Jacques make the recipe - click here.

I always had crêpes as a child, and made them countless times for my daughter and granddaughter. There is nothing easier than making crêpes. I put a piece of butter to melt in a skillet, and by the time that butter is melted I have mixed enough milk, flour, and an egg to make half a dozen crêpes. You can serve them with jam inside or something savory, like ham or cheese. Easy and delicious.


1/3 cup flour

1/2 cup milk

pinch salt

1 egg

1/2 teaspoon sugar

2 tablespoons water

1 tablespoons butter

Apricot or other jam

Sugar for sprinkling equipment:
A 7 inch fry pan, ideally non-stick


#1: Melt butter in 7-inch non-stick pan over medium-high heat.

#2: In a medium bowl, combine flour, half of the milk, egg, salt, and sugar in a bowl and mix until smooth. Add the rest of the milk, two tablespoons of water and the melted butter from the pan to make a thin batter.

#3: Pour about 3-4 tablespoons of batter into one side of the pan and immediately tilt the pan, shaking it at the same time to make it run all over the bottom. Cook for 1 to 1 ½ minutes on the first side, then flip and cook the second side for 30 seconds. Transfer to a plate. Repeat with remaining batter.

#4: Spread 1 tablespoon of jam (apricot, raspberry, or peach) inside each crêpe, fold or roll or fold into quarters and enjoy!

. You can use this basic crépe for savory, sweet or any breakfast.