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 | French Crepe Recipe
FAQ
What is the secret of a good crepe?
Heating the milk to warm, not boiling, along with the butter before adding to the eggs and flour ensures a delicious batter. The warm milk/butter combination allows the butter to ‘stay in suspension,’ which means the fat is evenly distributed in the batter and the crêpes won’t stick to the pan when you flip the crêpes.
What do you need to make crepes?
What Are Crêpes Made Of?
- Flour: These basic French crêpes start with a cup of all-purpose flour.
- Eggs: Eggs act as a binder, which means they help hold the batter together.
- Milk: Milk adds moisture and keeps the crêpes tender.
- Water: Water helps thin the batter.
- Salt: A pinch of salt enhances the overall flavor.
What are the 2 types of crepes?
Crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées).
What is a crepe batter made of?
Crepe batter consistency
By default, the main ingredients are eggs, milk, water, butter, salt and/or sugar, and flour. However, you can also add other ingredients to play around with the taste. For instance, you can add fruit, whipped cream, and honey.
