French Crêpe Recipe (Basic Crêpes)
User Reviews
5
French Crêpe Recipe (Basic Crêpes)
Description
The basic crêpe batter combines all-purpose flour with cold milk and water, eggs, salt, and melted butter, whisked until smooth and then refrigerated for at least an hour to hydrate the flour and improve consistency. The resting period ensures tender crêpes that cook evenly. Cooking involves a hot, greased non-stick pan heated until oil shimmers. A thin layer of batter is swirled on the pan to create a delicate, golden crepe that releases easily.
These crêpes are adaptable to a range of flavor additions or fillings. Optional savory ingredients include fresh herbs, while sweet options include sugar, cocoa powder, or sweet liqueur added to the batter. Cooked crêpes cool on a wire rack, preventing condensation from making them soggy. They can be stacked with wax paper between layers and stored refrigerated for two days or frozen for several months, maintaining quality for future use.
Ingredients
- 1 cup all-purpose flour
- ⅔ cup milk cold
- ⅔ cup water cold
- 3 egg
- ¼ teaspoon salt
- 3 tablespoons butter melted, plus more butter or oil for brushing hot pan
Optional add-ins for savory crêpes:
- herbs diced, fresh
Optional add-ins for sweet crêpes:
- sweet liqueur dash
- 2 teaspoons sugar
- 2 tablespoons cocoa powder
Instructions
- Whisk together all ingredients in a bowl.
- Let batter sit in the refrigerator at least 1 hour (or overnight).
- Pre-heat non-stick pan on high heat, and brush or spray with oil or butter. Oil should shimmer on the pan.
- Holding pan just off heat, add 2-3 TB batter and swirl to coat pan. Place back on heat and cook for about 90 seconds, until the bottom of the crêpe is golden and slides off the pan easily.
- Flip and cook the other side for 5-10 seconds. Move crêpe to a wire rack or plate to cool, and repeat with remaining batter.
- Make Ahead: Stack with wax paper in between crêpes. Refrigerate for up to 2 days, or freeze for up to 3-4 months in an airtight container. Don't skip the wax paper-- the crêpes will stick together.
Notes
- This recipe yields about eight 10-inch, ten 8-inch, or twenty 5-inch crêpes depending on batter amount used per crêpe.
- Nutrition information is provided for an 8-inch crêpe without optional ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 59mg | 20% |
| Sodium | 114mg | 5% |
| Potassium | 53mg | 1% |
| Vitamin A | 195IU | 4% |
| Calcium | 29mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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