Classic French Crepes (Easy Crepes Recipe)
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5
Classic French Crepes (Easy Crepes Recipe)
Description
The recipe for Classic French Crepes involves whisking together eggs and milk, incorporating oil or melted butter, and then blending the dry ingredients—flour, salt, and sugar—into the liquid. The batter is mixed either by hand or in a blender, then rested for at least 20-30 minutes to allow the flour to hydrate and bubbles to subside, resulting in a smoother texture.
Cooking the batter in a preheated, lightly greased non-stick pan creates thin, flexible crepes with a tender crumb and lightly golden edges. Adjustments to sugar content allow for savory or sweet variations. The recipe also includes suggestions for lemon and sugar fillings or whipped cream for dessert crepes.
These crepes can be served plain or filled with a variety of ingredients ranging from fruit and sugar to savory options. The batter can be stored in the refrigerator for up to two days, making it convenient to prepare in advance.
Variations include chocolate crepes, crepe cakes, and stuffed savory rolls, providing a base for many creative dishes.
Ingredients
Classic French Crepes
- 1 ¼ cup milk 10 fl oz
- 3 egg large
- 2 tbsp oil or melted butter
- 2 tsp sugar for savory crepes
- 3 tbsp sugar for sweet dessert crepes
- ½ tsp kosher salt
- 4 oz all-purpose flour scant 1 cup
To Cook
- 2 tbsp butter or Oil. More as needed, softened
Lemon and Sugar Crepes
- 1 - 2 lemon sliced thick or cut into wedges, plural
- ¼ cup vanilla sugar
- Whipped Cream
Instructions
Mixing with a whisk
- Place the milk and eggs in a jug/bowl. Whisk to combine (you should have about 2 cups of liquid).
- Add the oil or butter and whisk it in.
- Place the flour, salt and sugar in a large bowl.
- Add about ¾ - 1 cup of the liquid and mix gently to form a smooth paste. This should not take more than a few seconds. Take care not to over-mix.
- Add the rest of the liquid and mix to form a smooth, watery batter.
- Cover the batter and let it rest for at least 20 - 30 minutes. The batter can be kept in the fridge overnight as well (or upto 2 days)
Mixing with a blender
- Add the ingredients into the blender. Add the flour last. Blend for a few seconds until you have a smooth batter. You can use a stick blender as well for this purpose.
- Cover the batter and let it rest for at least 20 - 30 minutes. The batter can be kept in the fridge overnight as well (or upto 2 days)
Cooking the crepes
- Preheat a 10 inch non-stick pan over medium heat.
- Brush a layer of butter on the heated pan. I used a silicone brush, but you can use a butter soaked paper towel or cloth as well.
- Always mix the batter first, before you make each crepe. This is to make sure the batter is uniformly mixed.
- Pour ¼ cup of the batter into the hot pan, and swirl to coat the bottom of the pan. Swirl and spread the batter along the edge of the pan first and then fill the middle with the remaining crepe batter. Make sure the batter is as evenly spread as possible.
- Place the pan back on the heat to let the crepe cook.
- For extra soft crepes - cook the crepes only until they are just set at the surface (about 30 seconds) and there's no browning on the edges. You can flip over the crepe gently, and cook for a few seconds on the other side (optional), or remove the crepe from pan and place it on a plate.
- For classic crepes - cook the crepes until the edges are starting to brown become a little crisp (about 40 seconds). Flip the crepes over and cook for a further 10 - 15 seconds on the other side until the crepes have caramelized spots.
- Repeat until all the batter is used up (remember to mix the batter each time).
- Stack the cooked crepes on a plate or wire rack.
Serving
- If the crepes are no longer warm when you're ready to serve them, place another plate over your stack of crepes and microwave for about 30 seconds until the crepes are warm. Then remove the second plate quickly so that the crepes don't become soggy with steam/moisture.
- Serve the crepes with any kind of filling you like. Or you can follow the steps below for lemon and sugar crepes.
Lemon and sugar crepes
- Place a crepe on a plate or flat surface.
- Sprinkle about 1 tsp of sugar over one half of the crepe and fold over in half. Then fold over one more time into quarters. Repeat with all the crepes.
- Serve the French crepes with fresh lemon slices (that can be squeezed over the crepes before eating), and whipped cream.
Notes
- The batter benefits from resting for 20-30 minutes to develop smoothness and improve texture.
- Store batter in the refrigerator up to two days; stir gently before cooking.
- Use a non-stick pan and brush with butter or oil to prevent sticking during cooking.
- Adjust sugar to make crepes more suitable for sweet or savory dishes.
- This batter can be adapted to various recipes, including chocolate or stuffed crepes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10crepes
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Calories | 109kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 61mg | 20% |
| Sodium | 62mg | 3% |
| Potassium | 70mg | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 225IU | 5% |
| Calcium | 44mg | 4% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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