Description
Classic French Crepes are thin, delicate pancakes made with a simple batter of milk, eggs, flour, and butter. Perfect for both sweet and savory fillings, these crepes cook quickly on a non-stick pan and can be served with lemon and sugar, whipped cream, or any topping you desire. The recipe is easy, adaptable, and yields soft, luscious crepes with slightly crisp edges for a traditional French taste.
Ingredients
Batter Ingredients
- 1 ¼ cup milk (10 fl oz)
- 3 large eggs
- 2 tbsp oil or melted butter
- 2 tsp sugar for savory crepes OR 3 tbsp sugar for sweet dessert crepes
- ½ tsp kosher salt
- 4 oz all purpose flour (scant 1 cup)
- 2 tbsp softened butter or oil (more as needed for cooking)
Serving Ingredients (Optional)
- 1 – 2 lemons (sliced thick or cut into wedges)
- ¼ cup vanilla sugar
- Whipped cream
Instructions
- Mix Milk and Eggs: Place the milk and eggs in a jug or bowl and whisk together until combined, yielding about 2 cups of liquid.
- Add Fat: Whisk in the oil or melted butter into the milk and egg mixture thoroughly.
- Prepare Dry Ingredients: In a large bowl, combine the flour, kosher salt, and sugar (use 2 tsp for savory or 3 tbsp for sweet crepes).
- Form Batter Paste: Add about ¾ to 1 cup of the liquid mixture to the dry ingredients and gently mix to form a smooth paste, taking care not to over-mix.
- Complete Batter: Add the remaining liquid and whisk again to make a smooth, watery batter.
- Rest Batter: Cover the batter and let it rest for at least 20 to 30 minutes at room temperature, or refrigerate overnight (up to 2 days) for best results.
- (Alternative Method) Blend Ingredients: Add all ingredients into a blender with flour added last. Blend for a few seconds until smooth. Cover and rest the batter similarly.
- Preheat Pan: Heat a 10-inch non-stick pan over medium heat until hot.
- Butter the Pan: Brush a thin layer of softened butter or oil on the pan using a silicone brush or butter-soaked paper towel to prevent sticking.
- Mix Batter Before Each Crepe: Stir the batter before making each crepe to ensure it is evenly mixed.
- Pour and Spread Batter: Pour ¼ cup of batter into the pan and immediately swirl to evenly coat the pan’s bottom, spreading batter to the edges.
- Cook Crepe Surface: Place the pan back on the heat and cook the crepe until the surface is just set without browning (about 30 seconds) for extra soft crepes, or until edges start to brown and crisp (about 40 seconds) for classic crepes.
- Flip Crepe: Gently flip the crepe and cook the other side for a few seconds (soft crepes) or 10-15 seconds until caramelized spots form (classic crepes).
- Repeat: Continue making crepes until all batter is used, brushing the pan with butter as needed and stirring batter before each crepe.
- Stack and Keep Warm: Stack crepes on a plate or wire rack. If they cool before serving, cover with another plate and microwave for about 30 seconds to warm, then remove immediately to avoid sogginess.
- Serve Lemon and Sugar Crepes: Place a crepe on a plate, sprinkle about 1 tsp of vanilla sugar over half, fold in half, then fold into quarters. Repeat with all crepes, serve with fresh lemon slices for squeezing and whipped cream on the side.
Notes
- Batter resting is key to tender crepes and prevents tearing while cooking.
- Adjust sugar quantity depending on whether you want sweet or savory crepes.
- Use a silicone brush or butter-soaked towel to apply butter evenly and avoid burning.
- Stir batter before each crepe to prevent flour settling and ensure consistent texture.
- Crepes can be made in advance and stored in the refrigerator for up to 2 days.
- Microwaving the stacked crepes warms them without making them soggy if you remove the top plate quickly.
- Lemon and sugar is a classic simple topping, but you can add fruits, jams, or savory fillings as preferred.