Easy Crepes
Today I’m sharing all the secrets to the perfect French crepe recipe! This recipe is inspired by the charming streets of Paris and my own French roots. This crepe recipe is perfect for sweet or savory crepes.
Equipment
- 1 10" crepe pan optional
Ingredients
- 2 3/4 cups flour sifted
- 3 tbsp sugar
- 1 tsp salt
- 3 tbsp unsalted butter
- 2 large eggs
- 3 cups milk I used 2%
- 1/2 cup lukewarm water if making savory crepes, you can also sub for a light lager beer
Instructions
- Sift your dry ingredients into a bowl.
- Combine your dry ingredients and make a well in the center for your eggs. Add in your eggs and gently incorporate the flour until the eggs are mostly combined. Note: If you are not going to let your batter rest and want to make your crepes right away, combine your milk and water and heat up in the microwave or stovetop until warm. You can skip this step if letting your batter rest.
- Add in your butter. Add in your milk and water mixture 1/2 cup at a time making sure to combine well in between. This helps avoid lumps. Note: If you still see lumps in your batter, just run it through a sieve.
- Let your batter rest in the fridge for 1 hour.
- Heat up a 10” non-stick skillet on medium heat for 3-4 mins. Add in a little butter and 1/3 cup of your batter. Quickly spread the batter by moving the pan in a circular motion. If there is extra batter, just remove it with a spoon.
- Cook until the edges are golden and flip with a spatula. Cook for another 30 seconds or until the other side is golden.
- Repeat until all are done!
Video
Nutrition
Calories: 215kcalCarbohydrates: 31gProtein: 7gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 51mgSodium: 301mgPotassium: 160mgFiber: 1gSugar: 5gVitamin A: 271IUCalcium: 101mgIron: 2mg
Tried this recipe?Let us know how it was!