Description
This simple French crepes recipe provides a classic, thin pancake perfect for both sweet and savory fillings. Follow these five comforting tips to achieve perfectly thin, evenly cooked crepes with a tender texture and delicate flavor that can be enjoyed any time of day.
Ingredients
Scale
Crepe Batter
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons melted butter
- 1/4 teaspoon salt
- 1 tablespoon sugar
Instructions
- Prepare the batter: In a mixing bowl, whisk together the flour, eggs, milk, melted butter, salt, and sugar until the mixture is smooth and free of lumps.
- Rest the batter: Allow the batter to rest for 30 minutes at room temperature to let the flour hydrate fully and achieve a tender texture.
- Heat the skillet: Place a non-stick skillet over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook the crepes: Pour about 1/4 cup of batter into the skillet, swirling it to cover the bottom evenly in a thin layer.
- First side cooking: Cook for 1 to 2 minutes until the crepe edges lift easily and the bottom is lightly browned.
- Flip the crepe: Using a spatula, carefully flip the crepe and cook for an additional minute on the other side.
- Repeat cooking: Continue cooking with the remaining batter, lightly greasing the skillet as needed, until all crepes are cooked.
Notes
- Resting the batter is essential to relax the gluten and ensure tender crepes.
- Use a non-stick skillet for best results and easier flipping.
- You can keep crepes warm by stacking them on a plate and covering with foil.
- Serve crepes with sweet toppings like powdered sugar, fresh fruit, or Nutella, or go savory with cheese and ham.
- Customize the batter with vanilla or a splash of citrus zest for extra flavor.
