Description
Thin, tender, buttery French crepes made from a simple batter of flour, eggs, milk, melted butter, and a pinch of salt, ready to fill with sweet or savory toppings.
Ingredients
1 cup (125 g) all-purpose flour
2 large eggs
1 cup (240 ml) milk
1/4 cup (60 ml) water
2 tablespoons (28 g) unsalted butter, melted, plus more for the pan
1 pinch salt
Instructions
1. Combine the eggs, milk, water, melted butter, and salt in a blender or large bowl. Add the flour and blend or whisk until completely smooth. The batter should be thin, close to the consistency of heavy cream.
2. Cover and rest the batter in the refrigerator for at least 30 minutes, or up to 24 hours. Stir or whisk briefly before using.
3. Heat an 8- to 10-inch nonstick skillet or crepe pan over medium heat and brush lightly with butter.
4. Pour about 1/4 cup (60 ml) of batter into the center of the pan and immediately tilt and swirl so the batter coats the bottom in a thin, even layer.
5. Cook for about 1 minute, until the edges lift and the underside is lightly golden. Flip and cook the second side for 30 to 60 seconds.
6. Slide the crepe onto a plate. Repeat with the remaining batter, buttering the pan lightly as needed and stacking the crepes.
7. Fill and fold or roll the crepes with your favorite sweet or savory fillings and serve warm.
Notes
Adapted from published classic French crepe recipes (primarily Alva Cookware’s Classic French Crepes, with details from Vanilla Bean Cuisine, Del’s Cooking Twist, and Baking for Friends): flour, eggs, milk, melted butter, and a pinch of salt, rested at least 30 minutes and cooked about a minute per side. The source snippet gave 1 cup flour, 2 eggs, and 2 tablespoons butter; the milk and water amounts, batter per crepe, and yield (8 crepes) are estimates and the recipe has not been tested.
If the batter is too thick, whisk in a splash of milk until it is as thin as heavy cream.
Sugar is optional; a classic crepe batter has none. Add 1 to 2 teaspoons of sugar and a little vanilla for sweet crepes.
Nutrition is an approximate estimate per crepe (8 crepes), without fillings.
- Prep Time: 10 minutes (plus 30 minutes resting)
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 118
- Sugar: 2g
- Sodium: 68mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 57mg