Easy French Crepes Recipe
This Easy French Crepes recipe delivers thin, delicate crepes perfect for a variety of sweet or savory fillings. With a simple batter made from flour, eggs, milk, and butter, these crepes create the perfect base for breakfast, dessert, or snack. The batter rests for two hours for optimal texture and flavor, then is cooked one thin layer at a time in a lightly oiled pan to achieve a lightly golden surface.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 20 minutes
- Yield: 20 crepes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
Ingredients
Crepe Batter
- 2 cups (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
For Cooking
- 2 tablespoons oil for cooking
Instructions
- Prepare the batter: In a large bowl, combine the sifted flour and a pinch of salt. Make a well in the center and add the eggs, melted butter, and sugar if using. Whisk vigorously starting from the center, slowly pouring in a small amount of milk to keep the batter smooth. Gradually add the rest of the milk, whisking until fully incorporated and smooth. Cover the bowl and let the batter rest at room temperature for 2 hours to improve texture and flavor.
- Heat the pan and grease: Warm a 15 cm (6-inch) crepe pan over medium heat. Lightly grease the pan using a paper towel dipped in oil to ensure crepes do not stick and cook evenly.
- Cook the crepes: Pour a ladleful of batter into the center of the pan, tilting it in all directions to spread the batter into a thin, even layer. Cook until the surface is set and no longer wet, then carefully flip the crepe. Cook the other side for about one minute or until it turns a light golden color. Repeat the process with the remaining batter, greasing the pan as needed.
- Serve: Stack the cooked crepes on a plate. Serve them warm with your favorite toppings such as butter and sugar, jam, or melted chocolate, as traditionally enjoyed in France.
Notes
- Resting the batter for at least 2 hours allows the flour to fully hydrate, resulting in more tender crepes.
- Use a non-stick or well-seasoned crepe pan for best results and ease of flipping.
- You can customize toppings to suit sweet or savory preferences.
- Crepes can be made ahead and stored covered in the fridge for up to 2 days or frozen for up to 1 month.
- To reheat crepes, warm them gently in a pan or microwave wrapped in a damp paper towel.
Find it online: https://dishcooks.com/easy-french-crepes-recipe/
