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About 20 crepes
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15min prep.
1 min 20 cook. Time/crepe |
Easy
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Ingredients
9oz all-purpose flour
4 eggs
2 cups milk
1.8oz butter
A pinch of salt
Prepare the crepes batter:
Crack the eggs into a bowl, add the salt, the flour and 1/3 of the milk and whisk until well combined.
Add the remaining milk and whisk until smooth.
Melt the butter over a low heat in a griddle or frying pan. Pour into a small bowl and let it cool for a few minutes.
Add the melted butter to the crepes batter and whisk until well combined.
Cook the crepes:
Heat the griddle or frying pan to medium heat. Using a ladle, pour some of the batter in the pan, rolling the pan round to distribute the batter evenly over the whole surface (the crepe should be about 2mm thick). Cook for about one minute until the edges of the crepe start to get golden brown. Flip the crepe over. At that point, you can either cook it on the other side for about 20 seconds and serve it plain with a choice of topping options on the table (sugar, jam, fresh fruits, whipped cream..), or you can put the filling on the crepe while the second side is cooking. This second option is better if you are using cheese and ham for example, or if you are using chocolate fudge, chocolate hazelnut spread, dulce de leche etc. In this case, put the filling on the crepe and let it melt for 20-30 seconds while the second side cooks. Fold the crepe in half and serve immediately.
When cooking the remaining crepes, make sure you regularly butter the pan before adding the batter so that they don’t stick to it.
9oz all-purpose flour
4 eggs
2 cups milk
1.8oz butter
A pinch of salt
Prepare the crepes batter:
Crack the eggs into a bowl, add the salt, the flour and 1/3 of the milk and whisk until well combined.
Add the remaining milk and whisk until smooth.
Melt the butter over a low heat in a griddle or frying pan. Pour into a small bowl and let it cool for a few minutes.
Add the melted butter to the crepes batter and whisk until well combined.
Cook the crepes:
Heat the griddle or frying pan to medium heat. Using a ladle, pour some of the batter in the pan, rolling the pan round to distribute the batter evenly over the whole surface (the crepe should be about 2mm thick). Cook for about one minute until the edges of the crepe start to get golden brown. Flip the crepe over. At that point, you can either cook it on the other side for about 20 seconds and serve it plain with a choice of topping options on the table (sugar, jam, fresh fruits, whipped cream..), or you can put the filling on the crepe while the second side is cooking. This second option is better if you are using cheese and ham for example, or if you are using chocolate fudge, chocolate hazelnut spread, dulce de leche etc. In this case, put the filling on the crepe and let it melt for 20-30 seconds while the second side cooks. Fold the crepe in half and serve immediately.
When cooking the remaining crepes, make sure you regularly butter the pan before adding the batter so that they don’t stick to it.
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"This is my basic recipe for French Crepes batter. This version is not sweetened which allows you to make savory and sweet crepes with the same batter depending on the toppings you choose.
Crepes are the perfect brunch recipe and it is very rare at my home that we spend one weekend without making some. My 13 years old son usually prepares the batter and he is quite the specialist at cooking the crepes too and flipping them like a pro."
~Nathalie
Crepes are the perfect brunch recipe and it is very rare at my home that we spend one weekend without making some. My 13 years old son usually prepares the batter and he is quite the specialist at cooking the crepes too and flipping them like a pro."
~Nathalie