Basic Crêpes
These crêpes are buttery and just sweet enough to caramelize lightly in the pan without tasting cloying, perfect for pairing with anything.
Prep: 10min
Total: 1h30min
Yield: 8 serving(s)
Nutrition Facts: calories 144 Calories, Fat 7 g, Saturated Fat 4 g, Trans Fat 0 g, Cholesterol 62 mg, Sodium 152 mg, Carbohydrate 16 g, Fiber 0 g, Sugar 5 g, Protein 4 g
Ingredients:
- 2 large eggs, room temperature
- 1 1/4 c. (280 mL) whole milk, room temperature
- 1 c. (120 g.) all-purpose flour
- 4 tsp. granulated sugar
- 1/2 tsp. kosher salt
- 3 tbsp. unsalted butter, melted, cooled, plus 1/2 tsp. cold unsalted butter
- Berries and powdered sugar, for serving (optional)
Instruction:
- In a blender, mix eggs, milk, flour, granulated sugar, salt, and 3 tablespoons melted butter until smooth, about 1 minute. Cover and refrigerate at least 1 hour or up to 2 days.
- Preheat a 9” nonstick skillet over medium heat.
- Melt ½ teaspoon cold butter in preheated pan. Reduce heat to medium-low. Briefly whisk batter, then pour ¼ cup into center of pan, lifting pan off heat and slightly tilting in a circular motion to help batter spread into an even circle. Cook until top is set and bottom is golden brown, about 45 seconds. Flip and cook on second side until cooked through, about 45 seconds more.
- Using spatula, fold crêpe into quarters. Transfer to plate. Repeat with remaining batter to create a total of 8 crêpes. Serve with berries and powdered sugar, if desired.
- Make Ahead: Transfer crêpes from skillet to parchment-lined cooling rack. Cool completely, then stack between sheets of parchment and store in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
How to Make Crepes – Easy Crepe Recipe
FAQ
What is the secret to great crepes?
5 tips for making perfect crêpes
- Refrigerate the batter for at least one hour. Gluten, a cross-linked chain of two proteins, forms when wheat flour and water are agitated. …
- Use a heavy bottomed stainless steel pan. …
- Slowly heat the pan to the desired temp. …
- Over butter the first crêpe. …
- Don’t flip it too early.
What are the 2 types of crepes?
Crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées).
Is crepe healthy than pancake?
While both crepes and pancakes can be part of a healthy diet, crepes are typically the healthier option. Because there are no baking powder and, as a result, the calories and fat in crpes are lower, they are less dense and have less fat.
What is the best flour for crepes?
Instant flour, like Wondra, is a low-protein flour that’s finely ground. Julia Child recommended instant flour for crêpes, because it only needs a brief 10-minute resting period, which is needed for the flour granules to absorb the liquid to make a tender crêpe. Cake flour is the closest substitute.
