Classic French Crepes

Classic French crepes are a deliciously versatile treat that everyone should try at least once. These thin pancakes are not only easy to make but can be filled with a variety of sweet or savory ingredients, making them perfect for breakfast, brunch, or dessert. Imagine biting into a perfectly cooked crepe, which is delicate yet slightly chewy in texture, and filled with your favorite toppings. It’s a culinary adventure that combines simplicity with endless possibilities.

Why You’ll Love This Recipe?

  • Quick and Easy: The ingredients and process are simple, making it a breeze even for novice cooks.
  • Customizable: You can fill these crepes with endless options—from Nutella and strawberries to ham and cheese.
  • Perfect for Any Meal: Crepes can be served for breakfast, brunch, lunch, or dinner, making them incredibly versatile.

Ingredients


  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 ½ cups milk
  • 2 tablespoons melted butter (plus extra for cooking)
  • 1 tablespoon granulated sugar (optional, for sweet crepes)
  • ¼ teaspoon salt
  • Fillings of your choice (e.g., powdered sugar, lemon juice, Nutella, fruits, whipped cream, savory ingredients)

Instructions


  • Prepare the Batter: In a mixing bowl, whisk the flour, eggs, milk, melted butter, sugar, and salt until smooth and free of lumps.
  • Rest the Batter: Allow the batter to rest for 30 minutes at room temperature (optional). This helps achieve a better texture.
  • Heat the Pan: Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with a bit of butter.
  • Pour the Batter: Pour about ¼ cup of batter into the pan. Quickly tilt and swirl it to cover the surface evenly.
  • Cook the Crepe: Cook the crepe for 1 to 2 minutes until the edges lift slightly and the bottom is lightly golden.
  • Flip the Crepe: Carefully flip the crepe using a spatula and cook for an additional 30 seconds to 1 minute.
  • Repeat: Transfer the crepe to a plate and repeat the process, stacking the finished crepes on top of each other to keep them warm.
  • Fill and Serve: Fill the cooked crepes with your preferred fillings and fold or roll them as desired.


Recipe from Golden Savory with Susan