French Crêpes
Thin, delicate French pancakes made from a simple batter. Fill them with sugar and lemon, Nutella, or fresh fruit for a versatile breakfast or dessert.
Prep time10 min
Cook time20 min
Total time30 min
Servings6 servings
DifficultyEasy
Ingredients
- 125 g all-purpose flour
- 2 large eggs
- 300 ml milk
- 2 tbsp melted butter, plus extra for cooking
- 1 tbsp sugar
- A pinch of salt
- 1 tsp vanilla extract (optional)
Instructions
- 1Whisk the flour, sugar and salt in a bowl. Make a well and add eggs, then gradually whisk in the milk to form a smooth, thin batter.
- 2Stir in the melted butter and vanilla. Rest the batter for at least 30 minutes.
- 3Heat a lightly buttered nonstick pan over medium heat.
- 4Pour a small ladle of batter and swirl to coat the pan thinly. Cook for about 1 minute until the edges lift.
- 5Flip and cook the other side for 30 seconds. Repeat with the remaining batter.
- 6Serve warm, folded with your favorite filling — lemon juice and sugar, chocolate spread, or fruit.
Tips
- Resting the batter relaxes the gluten and prevents tough crêpes.
- Keep the pan hot enough that the batter sets quickly, but not so hot it browns too fast.
- Stack cooked crêpes under a clean towel to keep them soft and warm.
