Crêpes & Cider Afternoon: A Cozy French Classic to Share

Written By Beverly Ackah

Crêpe season has officially started, and I can’t think of a better way to celebrate than by inviting a few friends over for a cozy afternoon in. There’s something about this time of year that makes me crave slow afternoons, good company, and something warm on the stove.

This weekend, I’m hosting some of the BC Alumni girls for a Crêpes & Cider afternoon, a simple yet nostalgic way to gather around food that feels like home. I’ll be serving my go-to crêpe recipe, paired with warm apple cider and a lightly off-dry French cider (because yes, tradition calls for it).

I’ve been making this recipe for years. It’s from one of my favorite French chefs, Cyril Lignac, whose cooking shows I grew up watching. Simple, elegant, and delicious, just like every good French comfort food should be.

What Are Crêpes, Really?

Crêpes originated in the Bretagne (Brittany) region of France, where they were traditionally made with buckwheat flour (for savory galettes) or wheat flour (for sweet crepes). They’re often enjoyed with a glass of cider, a regional pairing I only recently learned about!

Growing up, my family didn’t drink much alcohol, so I never realized how “essential” cider was to this tradition until now. Let’s just say I’m making up for lost time, and loving it!

Photo idea: folded napkins, a candle, and the toppings laid out for guests to choose from.

The Recipe

Ingredients:

  • 250g all-purpose flour

  • 4 eggs

  • 500ml milk

  • 1 tbsp sugar

  • 1 tbsp melted butter

  • Pinch of salt

  • Optional: splash of rum or vanilla extract for aroma

Directions:

  1. In a large bowl, whisk together flour, sugar, and salt.

  2. Add eggs one by one, mixing slowly.

  3. Gradually pour in milk while whisking until smooth.

  4. Add melted butter and let the batter rest for at least 30 minutes.

  5. Heat a lightly buttered pan over medium heat. Pour a ladle of batter, swirl to coat, and cook each side until golden.

My Favorite Fillings

Believe it or not, most French people keep their crêpes simple: a sprinkle of sugar, a squeeze of lemon, or a drizzle of nutella. It wasn’t until I move to the USA that I realized how much stuffings goes into it ( no shade). Therefore, I will be keeping it simple and stick with tradition with a subtle touch of Americanism.

Here’s what I’ll be serving:

  • Chestnut spread (a nostalgic favorite)

  • Sugar + lemon

  • Biscoff (my absolute go-to)

  • Pistachio cream

  • Nutella

  • Strawberry jam

  • Fresh strawberries and bananas for anyone who loves a fruity touch

The Pairing

In true Breton fashion, I’ll be serving my crêpes with a semi-sweet French cider: crisp, refreshing, and just a touch floral. For those who prefer something non-alcoholic, I’ll also have a pot of warm apple cider simmering with cinnamon sticks and cloves (recipe coming soon!).

Both pair beautifully with the buttery sweetness of crêpes and fill the house with Fall aromas.

Final Thoughts

Making crêpes always takes me back to my childhood in France, when I’d have them almost every week, especially on Wednesday afternoons with no school, and a plate full of warm crepes waiting.

I hope you try this recipe at home. Whether you’re hosting friends or enjoying a quiet afternoon to yourself, crepes have a way of turning any day into a cozy moment worth savoring.

If you do make it, tag me on Instagram @bonjouritsbev — I’d love to see your favorite spread or topping combo!

À bientôt,
Beverly




Beverly Ackah