Description
These classic French crêpes are buttery, tender, thin and incredibly easy to make! This recipe is also versatile and works well for savoury or sweet crêpes so you can enjoy them for breakfast, lunch, dinner or dessert!
Ingredients
Scale
- 1 3/4 (260g) all purpose flour
- 1/4 tsp salt
- 3 eggs (room temperature)
- 2 1/2 cups 2% milk (room temperature)
- 2 tbsp (30g) unsalted butter, melted and cooled
Instructions
- In a large bowl, mix the flour and salt. Set aside. In a separate bowl, whisk the eggs and the milk well. Add the melted butter and whisk again.
- In the dry ingredients bowl, make a well in the centre and slowly start pouring the wet ingredients and whisking at the same time. Continue doing so until all the ingredients are combined and the batter is smooth. Cover the bowl with plastic wrap and let the batter rest for 1 hour in the fridge (or overnight).
- Remove the batter from the fridge and whisk it again. Heat a crêpe pan or non-stick frying pan on low-medium heat and slightly grease it with melted butter (with the help of a paper towel). Pour some batter in the middle of the pan and tilt the pan to spread the batter evenly throughout. Cook until the edges are set and using a spatula, gently flip the crêpe. Cook until the other side is slightly golden brown.
- Transfer the crêpe onto a plate and repeat the process. Pile all your crêpes on top of each other to keep them warm and prevent them from drying out.
- Serve warm with all your favourite toppings!
Notes
Optional for sweet crêpes: add 1 tsp vanilla extract to the wet ingredients and 2 tbsp granulated sugar to the dry ingredients.
Lumpy batter: if you want to avoid lumps, you can make the batter directly in a blender, or use an immersion blender.
- Prep Time: 10
- Wait Time: 60
- Cook Time: 60
- Category: Breakfast
- Cuisine: French
Keywords: breakfast, brunch, crêpe, crepes, french, french crêpes, french cuisine