Raised in Paris and now rooted in the Colorado mountains, Shana Azerad blends her French heritage with her alpine lifestyle. As the founder of The Crêpe Girl, she shares the flavors of her childhood through delicate crêpes infused with a touch of mountain charm. Between farmers markets, her cozy crêpe window in Vail Village and private events, Azerad loves to bring people together around food that feels both elegant and comforting. When she isn’t behind the griddle, you’ll find her skiing, traveling or curating experiences that celebrate French art de vivre at high altitude.
French Crêpes
Ingredients
- 4 cups all-purpose flour
- 5 large eggs
- 4 ¼ cups whole milk
- ¼ cup sugar
- 1 ½ tsp salt
- 2 Tbsp of butter
- 1 Tbsp fresh orange juice or vanilla extract
Preparation
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In a big mixing bowl, add the flour, sugar and salt. Give it a quick mix.
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Create a little hole in the center of the flour and drop in the eggs with a splash of milk.
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Start whisking from the inside out, slowly pulling in the flour while adding milk bit by bit — this keeps away the dreaded lumps (grumeaux).
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Once about half the milk is in, whisk in the melted butter. Then add the rest of the milk and keep whisking until smooth.
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Pass the batter through a fine strainer into another bowl — silky smooth guaranteed.
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Stir in the orange juice for that subtle citrus sparkle.
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Cover the batter and let it rest in the fridge for about one hour.
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Heat a nonstick pan over medium heat. Dip a folded piece of paper towel in a bit of butter and wipe the pan lightly to coat.
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Pour in a ladle of batter, swirling quickly to coat the bottom in a thin layer. Cook until the edges begin to lift and the bottom turns golden, about one to two minutes.
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Slide a spatula (or use your fingers) to flip the crêpe once the top looks set and the underside has light brown spots. Cook the second side for about 30 to 60 seconds.
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Stack the hot crêpes together — the warmth of each new crêpe will keep them moist!
