Classic French Crepe Recipe
French crepes are thin, delicate pancakes that can be served sweet or savory. They’re quick to prepare and incredibly versatile, perfect for breakfast, brunch, or dessert. Follow this foolproof recipe for soft, buttery, and authentic crepes.
Ingredients (Makes about 10-12 crepes):
- 1 cup (125g) all-purpose flour
- 2 large eggs
- 1 1/2 cups (375ml) milk (whole milk is best)
- 2 tablespoons unsalted butter, melted (plus extra for greasing the pan)
- 1 tablespoon sugar (optional, for sweet crepes)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional, for sweet crepes)
Instructions:
- Make the batter:
- In a medium mixing bowl, whisk together the flour and salt (and sugar, if making sweet crepes).
- In a separate bowl, lightly beat the eggs and mix them with the milk, melted butter, and vanilla extract (if using).
- Gradually pour the wet ingredients into the dry ingredients, whisking constantly to create a smooth batter.
- Strain the batter through a fine mesh sieve to remove any lumps for a silky texture.
2. Rest the batter:
- Cover the bowl with plastic wrap and let the batter rest for at least 30 minutes at room temperature or up to 2 hours in the refrigerator. This helps the flour hydrate and ensures tender crepes.
3. Heat the pan:
- Heat a nonstick skillet or crepe pan over medium heat. Lightly grease it with butter or a neutral oil. Wipe off any excess with a paper towel to avoid greasy crepes.
4. Cook the crepes:
- Pour about 1/4 cup of batter into the center of the pan, swirling it quickly to spread the batter evenly into a thin layer.
- Cook for 1-2 minutes, or until the edges start to lift and the bottom is lightly golden. Carefully flip the crepe using a spatula and cook for another 30 seconds to 1 minute until the other side is golden.
- Transfer the crepe to a plate and repeat with the remaining batter, greasing the pan lightly between each crepe if necessary.
5. Serve:
- Stack the crepes and cover them with a clean kitchen towel to keep warm. Serve immediately with your favorite sweet or savory fillings.
Sweet Filling Ideas:
- Nutella and bananas
- Fresh berries and whipped cream
- Lemon juice and powdered sugar
- Jam or fruit preserves
- Vanilla pastry cream and sliced fruit
Savory Filling Ideas:
- Ham, cheese, and a fried egg (classic “Crêpe Complète”)
- Sautéed spinach, mushrooms, and goat cheese
- Smoked salmon, cream cheese, and dill
- Grilled chicken, pesto, and mozzarella
Tips:
- Batter consistency: The batter should be thin, like heavy cream. If it’s too thick, whisk in a little milk, 1 tablespoon at a time, until it flows easily.
- Keep warm: Stack cooked crepes on a plate and cover them with foil or a towel to keep them warm while you finish cooking the rest.
- Make ahead: Crepes can be made ahead of time. Stack them with parchment paper between each crepe, wrap them in plastic wrap, and refrigerate for up to 2 days. Reheat in a skillet or microwave.
- Freezing: Freeze crepes with parchment paper between layers in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
These French Crepes are light, versatile, and utterly delicious. Whether you fill them with sweet or savory ingredients, they’ll be a hit every time! Bon appétit! 🥞🇫🇷
