The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

Jacques Pépin's Corn Fritters 🌄 💤 ⏳
Jacques Pépin's Crêpes Confiture 🌄 💤 ⏳
Jacques Pépin's Crêpes Suzette 🌄 💤 ⏳
Jacques Pépin's Crusty Chicken with Mushrooms and White Win 🌄 💤
Jacques Pépin's Fast Cheese Soufflé 🌄 💤 ⏳
Jacques Pépin's Julienne of Zucchini 🌄 💤
Jacques Pépin's Leftover Bread Pancakes 🌄 💤 ⏳
Jacques Pépin's Lemon Cake Delice - Claude's Version 🌄 💤
🖨 🖨
Jacques Pépin's Crêpes Confiture
Jacques Pépin's Crêpes Confiture
{Serving suggestion only*}
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Master the art of authentic French crêpes with Jacques Pépin's foolproof recipe that comes together in minutes with basic pantry ingredients. These versatile thin pancakes work beautifully with sweet or savory fillings, from simple jam to sophisticated ham and cheese. The detailed instructions demystify the cooking process, ensuring perfect results even for beginners. Make ahead and freeze for quick breakfasts or impressive last-minute desserts. As Jacques says, There is nothing easier than making crêpes"—and this recipe proves it!"
No Jump Zone
Ingredients
For about 6 crêpes
1/3 cup flour
1/2 cup milk
pinch salt
1 egg
1/2 tsp. sugar
2 Tbsp. water
1 Tbsp. butter
your favorite sweet or savory filling
powdered sugar for sprinkling on the sweet ones
 

(continued in the next column ↗️)

For about 18 small crêpes or maybe 12 big ones
1 cup flour
1½ cup milk
¼ tsp salt (3 pinches)
3 eggs
1½ tsp. sugar
6 Tbsp. water
3 Tbsp. butter
 
Note:
If you know you are only going to be using these for sweet fillings, you can add 1 (or 3) teaspoon of vanilla extract and a use an extra 1/2 (or 1½) teaspoon of sugar. But the original recipe works fine for sweet fillings, so you don't need to do this unless you want to.
Directions
  • Melt butter in 7-inch or 10-inch non-stick pan over medium-high heat.
  • You will later be adding this butter to the batter. 
  • 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, the water and the melted butter from the pan to make a thin batter.
  • If it is too thick add a little more milk or water.
  • Pour about 3-4 tablespoons** of batter into one side (NOT THE MIDDLE) of the pan and immediately tilt the pan all around to make it run all over the bottom, and even up on the sides.
  • Cook for 1 to 1 ½ minutes on the first side, then flip and cook the second side for 30 seconds. (I use an icing spatula to flip them, picking up the crepe in the middle.)
  • The first one will always be a bit sloppy looking. Put peanut butter on it and stuff it in a crying child's mouth. Or, "the first one is for the dog," as Jacques' mother used to say.
  • Transfer to a plate, stacked between waxed paper sheets.
  • Add about I TBS of your filling inside each crêpe, fold into quarters or roll.
** I use a 1/4 cup measuring cup, which is about 4 tablespoons, for a 10" pan. When I use a 7" pan I use about 1/2 that amount, so 1/8 cup. 
Servings\Yield
Makes about 6 -18 crepes depending on size and amount of batter made.
Nutrition Facts
Nutrition Per Serving (1 crepe, plain): Calories: 70; Total Fat: 3g (Saturated Fat: 1.5g); Cholesterol: 40mg; Sodium: 45mg; Total Carbohydrates: 9g (Dietary Fiber: 0g, Sugars: 1g); Protein: 2g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
CRÊPES ARE EASY!
This recipe can be used for sweet or savory crêpes.
Jacques Pépin: "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."
Jacques Pépin's Crepes on YouTube
STORAGE:
Place a stack of cooked, cooled crêpes (between layers of wax paper) inside a heavy-duty zip-top plastic bag. Refrigerate up to five days, or freeze up to two months...or forever! If they are frozen, thaw in a microwave for 15 seconds, or in a skillet for a few seconds until it is hot.
🧑‍🍳 The Cook:  Jacques Pépin 🔑 Keywords: pancakes, breakfast, crepe, crepes, Pépin
🗂️ Categories: 🥞 Breakfast & Brunch, 🧒 Foods Kids Love, 🐖 Pork, 😎 Uncle Dave's
📚 Collections: From The Ferguson Family, Uncle Dave's Cookbook, The TFR Cookbook, Our Favorite Jacques Pépin Recipes
Jacques Pépin's Crêpes Confiture was added on July 04, 2021 and last updated on June 21, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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