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easy french crêpes recipe (step by step)

easy french crêpes recipe (step by step)


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5 from 2 reviews

  • Author: Sepideh Campos
  • Total Time: 0 hours
  • Yield: 7 crêpes 1x

Description

Crêpes are delicious, delicate French-style pancakes that can be served with sweet or savory fillings. From the streets of Paris to your own kitchen, this recipe guides you through the process step-by-step. 


Ingredients

Units Scale
  • 4 large eggs, room temperature
  • 1 cup whole milk
  • 2 Tablespoons unsalted butter, melted and cooled
  • 1 Tablespoon granulated sugar
  • 1/4 teaspoon kosher salt (use 1/8 teaspoon if using table salt)
  • 1 Cup all-purpose flour
  • a stick of unsalted butter with the wrapper in tact
  • 1 teaspoon vanilla extract (optional: use only if you’re preparing sweet crêpes)
  • Fillings of your choice (examples: nutella and fruit, peanut butter and jelly, ham and cheese, cheese and vegetables)

Instructions

Preparing the crepe batter: 

  1. If you’re going to mix the crêpe batter with a blender:
    • Combine the eggs, milk, melted butter, flour, sugar and salt in a blender. Blend until fully combined and smooth. Transfer the batter to a large mixing bowl and let the batter rest at room temperature for 10 minutes.
  2. If you’re going to mix the crêpe batter with an immersion blender:
    • Combine the eggs, milk, melted butter, flour, sugar and salt in a large mixing bowl. Place an immersion blender into the bowl and process on low speed until the batter is well mixed and no lumps remain. Let the batter rest at room temperature for 10 minutes.
  3. If you’re going to mix the crêpe batter with a whisk:
    • Combine the eggs, milk, melted butter, sugar and salt in a bowl. Whisk to fully combine. Sift the flour into the bowl and whisk until no lumps remain. Let the batter rest at room temperature for 10 minutes.

Cooking the crepes: 

  1. Place a 12-inch, non-stick frying pan on the burner and turn on the stove to medium heat. Allow the pan to preheat for 2 minutes. Splash a bit of water on the pan and see if it sizzles. If the water doesn’t dance, continue to heat the pan for another 30-60 seconds.
  2. Hold the paper wrapped portion of the stick of butter and quickly rub the exposed part onto the surface of the hot pan. This will give you the perfect amount of butter without over-greasing your pan.
  3. Pour 1/3 cup of batter in the center of the frying pan.
  4. Immediately grab the handle and lift the frying pan off of the stove, tilting and twirling the pan to coat the bottom and a bit of the sides of the pan with batter.
  5. Place the frying pan back on the stove at medium heat and set a timer for 2 minutes.
  6. After 2 minutes, check the bottom of the crepe to see if it has achieved the light golden color you’re looking for. If the crêpe needs more time, let it cook for another 30-60 seconds.
  7. Use your offset spatula or rubber spatula to flip the crêpes over. Cook for 30 seconds on the opposite side.
  8. Turn off the heat.
  9. Fold the crepe in half into a semi-circle, then again into a triangle and transfer the folded crêpe to your plate.
  10. Turn the heat back on and continue this process until you’ve cooked all of the batter.

How to fill the crepes:

To fill sweet crêpes:

  • Set the serving dish of folded warm crêpes in the center of the table along with the sweet accoutrement (nutella, sliced fruit, whipped cream, etc) you’re serving. Allow friends and family to unfold the crêpes and build their own sweet delights.

To serve savory crêpes:

  • Assemble the crêpes on the stovetop to allow the cheese to melt.
  • Once you cook the first side of the crêpe, flip it around, set a timer for 30 seconds and fill one quadrant of the crêpe with cheese, ham, veggies…whatever you’re using. Fold the crêpe in half into a semi-circle then fold it again into a triangle. Serve with Dijon mustard. 
  • Prep Time: 15 minutes
  • Cook Time: 3-5 minutes per crêpe
  • Cuisine: French

Nutrition

  • Serving Size: 1 crepe (unfilled)
  • Calories: 186
  • Sugar: 3.8 grams
  • Sodium: 96 mg
  • Fat: 10.4 grams
  • Saturated Fat: 5.6 grams
  • Carbohydrates: 17.1 grams
  • Fiber: 0.5 grams
  • Protein: 6.2 grams
  • Cholesterol: 114 mg