Video shot by Jared Sych, styled by Julie Van Rosendaal

Each February, the French celebrate la Chandeleur by eating crêpes. “The tradition is to flip a crêpe with one hand [while holding] a golden coin in the other” and making a wish for financial prosperity, says Frédéric Hoffmann of Krügen crêperie and épicerie in Paris. Hoffmann’s love of crêpes has made him an expert on these thin pancakes.

Recipe for French Crêpes 

Serves 6


  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • A pinch salt
  • 2 large eggs
  • 1 Tbsp butter, melted, or vegetable oil
  • 2 cups whole milk
  • Vegetable oil for cooking


  • Caramel or chocolate sauce
  • Ice cream or whipped cream
  • Berries and/or toasted nuts


1. In a medium bowl, stir together the flour, sugar and salt. Make a hole in the middle and pour in the milk, eggs and melted butter. Whisk thoroughly. Let the mixture sit for a few hours, if possible.

Tip: Hoffmann says adding a bit of beer will accelerate the fermentation process, so the batter doesn’t need to sit as long.

2. Heat a six- or eight-inch skillet over medium heat, and brush the bottom with oil. Pour in 1/4 to 1/3 of a cup of the batter and quickly tilt the pan so it coats the bottom. Cook until bubbles break through, the surface starts to look matte and the edge begins to curl. Flip using tongs or a thin spatula and cook until golden on both sides. Repeat with the remaining batter, keeping your cooked crêpes warm in a pan in a 250˚F oven.

3. Fold the crêpes in half, then in half again, and serve with a generous scoop of ice cream, drizzled with caramel or chocolate sauce and sprinkled with berries and toasted nuts.

Tip: Serve your crêpes warm with salted butter, brown sugar, melted chocolate, or vanilla ice cream and caramel sauce.

This story appears in the February 2019 edition of WestJet Magazine.