CRÊPES
These classic French crêpes are soft, thin, and lightly buttery with just the right amount of sweetness. They’re easy to make, perfect for sweet or savory fillings, and a recipe you’ll come back to again and again.
INGREDIENTS YOU’LL NEED
- All-purpose flour: Provides structure while keeping the crêpes light and tender.
- Whole milk: Gives the crêpes their thin, tender texture.
- Eggs: Add structure and richness while keeping the crêpes soft.
- Unsalted butter: Adds richness and helps keep the crêpes soft, tender, and supple.
- Sugar: Just enough to lightly sweeten the crêpes (can omit if making savory crêpes)
- Vanilla extract (optional): Adds flavor, especially if you’re having the crêpe plain.
TIPS
- Sift the flour before mixing to break up any lumps and make a smoother batter.
- Add the milk mixture to the flour in 3–4 additions, whisking well between each addition to prevent lumps from forming.
- Let the melted butter cool completely before adding it to the batter at the end.
- For a completely smooth batter, pass it through a fine-mesh sieve or blend it briefly with an immersion blender.
- Let the batter rest for at least 30 minutes to give the flour time to hydrate and help produce more tender, evenly textured crêpes.
- Make sure the pan is properly heated so the batter begins to set as soon as it hits the surface without browning too quickly.
- Since the batter already contains butter, only a very thin layer is needed to grease the pan.
- I like to rub a piece of paper towel directly over a stick of butter, then use it to lightly grease the hot pan, re-greasing every 5 crêpes or whenever the pan starts to look dry.
- Pour the batter into the center of the pan while simultaneously swirling the pan in a circular motion, allowing the batter to spread into a thin, even layer.
- When the edges look set and begin to pull away from the pan, the crêpe is ready to flip.
Bon Appétit !
CRÊPES
These classic French crêpes are soft, thin, and lightly buttery with just the right amount of sweetness. They’re easy to make, perfect for sweet or savory fillings, and a recipe you’ll come back to again and again.
Ingredients
- 4 eggs
- 1 tsp vanilla extract
- 20 g sugar
- 500 mL whole milk
- 250 g AP flour
- 30 g butter, melted and cooled
Method
- In a large bowl, whisk together the eggs, sugar, and vanilla until well combined.
- Gradually add the milk, whisking until smooth.
- Sift the flour into a separate bowl, then slowly pour in the wet ingredients, whisking continuously to create a lump-free batter.
- Stir in the cooled, melted butter, strain to get rid of any possible lumps, cover, and refrigerate for at least 30 minutes.
- Heat a lightly buttered pan over medium heat. Pour about 1/3 cup of batter into the center, tilting and swirling the pan to spread it into a thin, even layer.
- Cook for 1–2 minutes, until the edges lift slightly and the bottom is golden brown. Flip and cook for another 30 seconds to 1 minute on the other side.
- Repeat with the remaining batter, lightly greasing the pan as needed.
