French Crepes
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5
3 reviews
Excellent
French Crepes
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These classic French Crepes are flavorful and tender, with a buttery-crisp edge. You can turn this easy, all-purpose crepe recipe into any meal: sweet or savory - breakfast, lunch, or dinner!
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Ingredients
- 2 tablespoons butter melted (plus more to grease the skillet, unsalted
- 1¼ cups milk whole
- 2 egg large
- 1 cup all-purpose flour
- ¼ teaspoon kosher salt Morton's brand
Instructions
- First, gently melt the butter in the microwave and set aside to cool - I place it in the fridge for a few minutes to speed up the cooling.
- In a large bowl, whisk together the whole milk, eggs, and melted butter.
- Next add the flour and salt. Whisk until the batter is smooth and no lumps of flour remain.
- Optional, yet recommended: If you have time, cover the bowl with a lid or plastic wrap and place it in the fridge to rest for 30 minutes. This will help the flour absorb the moisture and result in a thinner, more tender crepe. If you’re short on time, skip this step – the crepes will still be delicious!
- Heat a 12” non-stick skillet or crepe pan over medium heat. Grease the skillet very lightly with melted butter or nonstick cooking spray. I like to dip a basting/pastry brush in melted butter to evenly coat the bottom of the skillet.
- Pour a scant ½ cup of batter into the center of the pan and then very quickly tilt the pan in a circular motion to spread the batter out to the edges. Keep tilting the pan until the batter spreads out and evenly covers the entire bottom of the pan.
- Cook the crepe for 1-2 minutes, or just until the edges start to curl back and turn golden brown.
- Flip the crepe and cook for another minute, or until golden brown on the second side.
- Repeat with the remaining crepe batter and enjoy. Check out the many variations below and in the post for how to make these into sweet or savory crepes.
Notes
- For sweet crepes, I like to add 2 tablespoons of granulated sugar and 1 teaspoon of pure vanilla extract to the crepe batter in step 1.
- For savory crepes, I like to add ¼ cup of very finely grated parmesan cheese and 1 tablespoon of finely minced parsley to the crepes.
- For flavor variations, refer to the post for an extensive list.
Nutrition Information
Show Details
Serving
1
Calories
123kcal
(6%)
Carbohydrates
14g
(5%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Cholesterol
58mg
(19%)
Sodium
74mg
(3%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 8crepes
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 123kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 58mg | 19% |
| Sodium | 74mg | 3% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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