Description
This Easy French Crepes recipe offers a classic, thin, and delicate crepe that can be served sweet or savory. With a simple batter made from flour, eggs, milk, and butter, these crepes are perfect for breakfast, brunch, or dessert. The crepes are cooked on a hot pan until lightly golden and flexible, allowing for endless topping options from butter and sugar to jams or chocolate.
Ingredients
Crepe Batter
- 2 cup (250g) all-purpose flour, sifted
- 1 pinch of salt
- 4 large eggs
- 1/4 cup (50g) melted butter
- 1 Tablespoon (15g) sugar (optional)
- 2 cups (500 ml) milk
- 2 Tablespoons oil for cooking
Instructions
- Prepare the Batter: Pour the sifted flour and a pinch of salt into a large bowl, creating a well in the center. Crack the eggs into the well along with the melted butter and optional sugar. Whisk vigorously starting from the center while gradually pouring in a small amount of milk to keep the batter smooth. Continue adding the rest of the milk slowly until the batter is fully combined and smooth. Cover the bowl and allow the batter to rest for 2 hours, which helps the flour absorb the liquid and improves texture.
- Heat and Grease Pan: Warm a 15 cm (6-inch) crepe pan over medium heat. Lightly grease the pan with oil using a paper towel to ensure a non-stick surface for cooking the crepes evenly.
- Cook Crepes: Pour a ladle of batter into the heated pan and tilt it in all directions to spread the batter thinly and evenly across the surface. Cook until the edges start to lift and the surface is set, then carefully flip the crepe using a spatula. Cook the other side for about one minute until lightly golden. Repeat this process with the remaining batter, stacking the cooked crepes on a plate.
- Serve: Serve the crepes warm with your favorite toppings such as butter and sugar, jam, or melted chocolate for an authentic French touch.
Notes
- Resting the batter for 2 hours is key for tender crepes but if in a hurry, resting for 30 minutes can help.
- Use a non-stick crepe pan or well-seasoned skillet for best results.
- Adjust the batter thickness with a bit more milk if crepes are too thick.
- Keep cooked crepes warm by stacking and covering with foil or a clean cloth.
- Crepes can be made ahead and refrigerated for up to 2 days or frozen for up to a month.
