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Cabarrus Magazine

Breaking Bread: Crepe Parisian 

Jun 01, 2017 08:30AM ● By Jason Huddle

Breaking Bread: Crepe Parisian

Crepe Parisian 



2 1/2 cups all-purpose flour

1/2 tsp. Kosher salt

1/2 tsp. black pepper

3 eggs, whipped

1 egg to add during cooking

2 cups whole milk

2 Tbsp. unsalted butter, melted

Grated cheese and meat of choice; amount of choice



The classic crepe Parisian (from Paris) is recognized by the overflowing amount of grated cheese and egg that garnish the edges. It is also known by the absence of vegetables inside the crepe, only meat (any type, but ham is the chef’s choice).

Mix all ingredients except the single unwhipped egg, cheese and meat in a blender until there are no lumps. Pour the batter on the griddle, spreading it around. (At Chez Francois we use a 16-inch.) Flip it over as soon as the batter becomes crispy. After a minute or so, fold it into a half-circle. If the crepe is too crispy, add some batter to the griddle. Crack an egg and spread it across the whole half-circle; you may also add some pepper and salt. Add the grated cheese and meat of your choice. Once the cheese is melted, fold it in two and check that it is brownish and crispy. Bon Appetite!

Photo Courtesy: Chez Francois

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