France’s Best Crepe Chef Shares Tips

If you want to learn how to nail the perfect crepe who better to ask than the Best Crepier in Brittany, Christophe Beuriot.

The French crepier, who has also held the title best crepe maker in Finistère three times, and is the restaurant owner of La Frégate in Le Faou in North West France, recently took gold his bergamot lemon crêpe and a galette with a combination of leeks.

Making a crepe might seem as simple as whisking up a batter of eggs, sugar, flour, milk and butter, but with Christophe Beuriot’s tips and best crepe recipe we learnt it’s so much more.

How to Make the Perfect Crepe 

“The key to making good pancakes is to do things with love and use only very good ingredients, preferably organic,” begins Christophe Beuriot.

In fact, the crêpier recommends using “whole farm milk, good big eggs and excellent organic flour“.

He even makes his own vanilla sugar “with real bourbon vanilla” in order to obtain the best aroma possible.

The Best Crepe Recipe by Christophe Beuriot

Crepe Ingredients:

500 g flour T55
150 g of sugar
1 sachet of vanilla sugar
1 L of whole milk
25 g of butter
4 eggs
10 g of salt


1. Mix the sugar, salt and flour in a bowl.
2. Add the egg yolks in the center and mix gently.
3. Slowly pour in half of the milk and add the vanilla sugar.
4. Add the melted butter and the rest of the milk. Mix well.
5. Beat the egg whites and add them gently to the dough.
6. Mix. Let stand at least 1 hour to cool.
7. Finally, cook the pancakes in a nonstick skillet.

Chef’s Tips:
Use hazelnut butter to give more flavor to the dough.

Christophe Beuriot also suggests perfuming the dough with a lichette of rum, orange blossom, coffee extract, calvados, grand marnier or a spoon of cocoa powder according to taste.

Christophe Beuriot’s Creative Twist

While most of us would be happy enough to enjoy a good crepe simply sprinkled with a little sugar, Christophe Beuriot is naturally more creative.

In his restaurant, he makes the incredible “Zeste Bigoudène”, a crepe with organic Menton lemon cream, lemon meringuettes and a white chocolate and lemon sorbet.

The chef also suggests an apple crepe with salted butter caramel, nougatines and millefeuille – made with several layers of oven-baked golden pancakes  and cream (above, left).


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