French Crepe Recipe

Why You’ll Love This Recipe

This French Crepe recipe is simple and quick, with a prep time of just 5 minutes and a cook time of 20 minutes. The ingredients are basic pantry staples, making it an accessible dish for anyone to prepare. The batter can be made ahead of time, giving you flexibility and convenience. The result is a stack of delicate, paper-thin crepes that can be paired with a variety of fillings. It’s a perfect dish for special occasions, weekend brunches, or even a cozy weekday breakfast. Plus, these crepes are versatile, and you can get creative with your toppings, whether you prefer sweet or savory options.

Ingredients

• 1 Cup / 125g Flour

• 1/2 tsp Salt

• 2 Eggs

• 1 1/4 Cup / 300ml Milk

• 2 Tbsp / 30g Butter

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a medium-sized mixing bowl, sift the flour and salt together to remove any lumps. Set aside.

2. Melt the butter in the microwave or in a small saucepan, and let it cool.

3. In a separate smaller bowl, crack the two eggs and pour in the milk. Whisk together until the mixture is smooth with no stringy bits from the eggs.

4. Pour a third of the egg and milk mixture into the dry ingredients and whisk until there are no lumps. Gradually add the remaining wet ingredients in two more parts, whisking well after each addition.

5. Stir in the melted butter and whisk until the batter is smooth.

6. Cover the bowl and refrigerate the batter for at least 30 minutes or overnight. This resting time helps the batter relax and ensures smoother cooking.

7. Once ready to cook, give the batter a quick whisk.

8. Heat a large frying pan or crepe pan over medium heat. Grease the pan lightly with butter.

9. Pour 1/3 cup of the batter into the pan, tilting it to spread the batter evenly.

10. Cook for about 1 minute or until the top of the crepe looks set. Flip the crepe with a spatula and cook for another 30 seconds on the other side.

11. Repeat the process with the remaining batter, adjusting the heat as needed to avoid over-browning.

12. Fill the crepes with your choice of fillings and either roll or fold them into wedges for serving.

Servings and Timing

• Yield: 8 Crepes

• Prep Time: 5 minutes

• Cook Time: 20 minutes

• Total Time: 25 minutes

Variations

• Lemon and Sugar – A classic, fresh option with just a sprinkle of sugar and a squeeze of lemon juice.

• Jam and Whipped Cream – For a sweet, indulgent treat, spread your favorite jam and top with a dollop of whipped cream.

• Nutella and Banana – A rich and satisfying combination of chocolate and fruit.

• Chicken and Cheese – For a savory version, fill with chicken and melted cheese, then fold into a delicious savory pocket.

• Cream Cheese and Smoked Salmon – A sophisticated, savory choice perfect for brunch.

Storage/Reheating

• Batter: You can store the crepe batter in the refrigerator for up to 2-3 days. Just whisk it again before use.

• Cooked Crepes: Once cooked, crepes can be stored in the fridge for 1-2 days. Keep them covered to prevent drying out. To reheat, place them in a frying pan for a minute or two on each side or microwave for a few seconds.

FAQs

1. Can I make crepes ahead of time?

Yes! You can make the batter the night before and store it in the fridge for up to 2-3 days. Crepes can also be made ahead and stored in the fridge for 1-2 days.

2. Why do I need to let the batter rest?

Allowing the batter to rest gives the flour time to absorb the liquid, resulting in a smoother, more elastic batter that makes for more delicate, tear-free crepes.

3. Can I freeze cooked crepes?

Yes, you can freeze cooked crepes. Stack them with parchment paper between each crepe, wrap tightly, and store in a freezer-safe container for up to 2 months. Reheat in a pan before serving.

4. How can I keep crepes from sticking to the pan?

Make sure your pan is well-preheated and use only a small amount of butter to grease the surface. If needed, use a non-stick pan or crepe pan to make flipping easier.

5. Can I make these gluten-free?

Yes, you can substitute the regular flour with a gluten-free all-purpose flour blend.

6. What’s the best pan for cooking crepes?

A crepe pan is ideal due to its flat surface and shallow sides. However, a non-stick skillet works just as well.

7. How do I make the crepes crispy?

To get a crispy edge, cook the crepes for a little longer until they are golden and crisp around the edges.

8. What’s the difference between crepes and pancakes?

Crepes are much thinner than pancakes and don’t have any raising agents like baking powder. They are also traditionally cooked without a leavening agent, making them flat and delicate.

9. Can I make crepes without eggs?

Yes, you can make egg-free crepes by substituting the eggs with flaxseed meal or using a flaxseed “egg” mixture (1 tbsp of flaxseed meal + 3 tbsp water).

10. Can I make crepes in a smaller pan?

Absolutely! You can use a smaller skillet, but it will result in smaller crepes. Just adjust the amount of batter accordingly.

Conclusion

This French Crepe recipe is a wonderfully easy and versatile dish that can be customized to suit any taste. With just a few ingredients and a bit of time, you can create a delicious treat that’s perfect for breakfast, brunch, or even dinner. The options for fillings are endless, from sweet to savory, and you can make them ahead of time for convenience. Whether you’re enjoying them with a simple dusting of sugar or a more indulgent combination, these crepes are sure to become a favorite in your kitchen!

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