French Crepes
These traditional French crepes are just like the ones you'd find in a Parisian bistro; they're rich, smooth, and absolutely delicious. They're far tastier than the typical ready-made crepe mixture and they don't take long to make!
Equipment
- Crepe Pan or large skillet
Ingredients
- 3 oz All Purpose Flour known as plain flour (about 3/4 cup)
- 2 Eggs
- 8 ½ fl oz Milk (about 1 cup)
- 1 ⅓ oz Butter (about 3 tablespoons)
- 1 pinch Salt
Sweet Crepes:
- 1 oz Sugar (about 2 tablespoons)
Instructions
Prepare the Crepe Batter:
- In a crepe pan or large skillet, melt the butter over low heat. While the butter melts, begin preparing the batter.
- In a large mixing bowl, add the flour, salt, and sugar (if making sweet crepes). Make a well in the center, then crack the eggs into the well.
- Add half of the milk and whisk the mixture together until smooth and lump-free. Gradually pour in the remaining milk while stirring constantly until the batter is smooth.
- Once the butter has melted, pour it into the batter and mix until fully incorporated.
Cook the Crepes:
- Reheat the crepe pan or large skillet over medium heat until hot.
- Lift the pan off the heat with one hand and, with the other hand, pour in a ladleful of the batter. Quickly tilt and swirl the pan to evenly distribute the batter into a thin layer.
- Return the pan to the heat and cook the crepe for about 1 minute, or until the edges start to lift and the bottom is lightly golden.
- Gently lift the edge of the crepe with a spatula to check. Slide the spatula underneath the crepe and flip it carefully. Cook for an additional 30 seconds, then transfer the crepe to a plate.
- Repeat with the remaining batter, stacking the crepes or serving them as you go.
- Serve the crepes with your choice of toppings.
Notes
Crepe Tips: For best results, make sure the pan is hot before adding the batter. Tilt the pan as soon as the batter hits it to get a thin, even layer.
Sweet Crepes Serving Suggestions: Crepes are delicious with sweet toppings like jam, chocolate, fresh berries, Nutella, lemon and sugar, maple syrup, or golden syrup.
Savory Crepes Serving Suggestions: For savory crepes, try fillings like ham, cheese, sautéed vegetables, or smoked salmon with cream cheese.
Storing Leftovers: Leftover crepes can be stacked, wrapped in plastic, and refrigerated for up to 2 days. Reheat them gently in a pan or in the microwave before serving.
Nutrition
Calories: 172kcalCarbohydrates: 16gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 88mgSodium: 101mgPotassium: 122mgFiber: 0.5gSugar: 3gVitamin A: 368IUCalcium: 78mgIron: 1mg
Made this recipe?I’d love to hear what you thought in the comments.