France & Maman (Francoise)

      Allo Maman,      What's Cooking

 A mother-daughter cooking duo from Paris to Brooklyn. Maman & France live 3,626 miles apart but connect everyday over yummy & mostly French recipes. Bon appetit!



crepe france.jpg

When I meet people and say I'm French, it's very common for them to ask me if I know how to make crepes. Crepes are indeed French, they come from Brittany where we used to spend Summers with the family but crepe cakes are a Japanese invention. They take time to make (even if they are easy to make) but they are DELICIOUS. Simply put, it's one of the best deserts I've made and had in my life. I've made mine with a completely dairy-free, homemade chocolate ganache but feel free to adapt this recipe based on your preference. Give it a try and let me know what you thought in the comments below! Bon appetit!

Serves 6-8  l  Difficulty: medium  l  Prep time: 1h30  l  Total time: 25h30


For the ganache:

6 ounces dark chocolate

1 cup heavy soy cream


For the crepes:

4 cups all purpose flour

8 eggs

2 cups of almond milk

2 cups water

1 teaspoon salt

8 tablespoons margarine, melted

8 teaspoons sugar


1. Start by making the ganache so that it can be chilled.

For ganache:

2. Chop the dark chocolate and put it in a heat proof large bowl.

3. In a medium saucepan, bring the 1 cup of heavy soy cream to a simmer. As soon as it simmers, pour the cream over the chocolate.

4. Let sit for about 30 seconds and then stir until fully combined. Place in fridge to cool.


For crepes:

1. Make the crepe batter - it can be stored up to 48h in the fridge if you want to do this in two steps.

2. In a blender, blend together 2 cups of the flour, 4 eggs, 1 cup of almond milk, 1/2 teaspoon of salt, 4 tablespoons of melted margarine, and 4 teaspoons of sugar.

3. Slowly add in 1 cup of the water as the mixture blends.

4. Once fully mixed, heat a large greased skillet over medium heat.

5. Using a 1/2 cup measuring scoop, scoop slightly less than 1/2 cup of the crepe mixture into the pan and immediately swoosh the pan around so that the mixture covers the bottom of the pan. You have to do this quickly before the batter cooks through.

6. Cook for 1-2 minutes on each side and then set aside to cool. When the crepe is done cooking, the best indication that you've got the thickness of the crepe right is if you can see light through it. If it's transparent, then you're good. Crepes are not like pancakes, they are much thinner!

7. Repeat until batter is gone. You should end up with about 20 crepes.

8. Place a crepe on a cake stand and then cover with a thin layer of the ganache. Repeat until all of the crepes are gone.

9. Top with a layer of confectioners sugar and sesame seeds for decoration and an added crunch.