How to Make Classic French Crêpes
The classic French crêpe is light and delicious. Perfect for any occasion, these delicate pancakes pair beautifully with sweet or savoury fillings.
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Servings: 10 Crêpes
Calories: 1002kcal
Ingredients
- 120 grams (1 cup) plain flour
- 2 tablespoons caster or granulated sugar
- ¼ teaspoon salt
- 240 ml milk, room temperature
- 60 ml (¼ cup) water
- 2 tablespoons unsalted butter, melted, plus more for frying
Instructions
With a Blender
- Add flour, sugar, salt, milk, eggs, water and vanilla extract to the blender. Blend on medium speed for 30 seconds until everything is combined. Pour into a large mixing bowl. Cover with cling film and leave to rest for 30 minutes. If making the night before, then chill in the fridge for up to 1 day.
Without a Blender
- Beat eggs and set aside.Add flour, sugar, and salt to a bowl. Whisk together to combine.Make a well in the flour mixture and pour in the beaten egg. Using a whisk beat the eggs, bringing in a little flour until it is all incorporated. Slowly whisk in the milk and water into the mixture to make a smooth batter. Mix in vanilla extract. Leave batter to rest for 30 minutes.
- Heat a crepe pan over medium heat. Stir in the melted butter into the crêpes batter. Brush the hot pan with a little extra melted butter and pour or scoop batter onto the pan. Tilt and rotate the pan to cover the bottom with a thin layer of batter. Cook for about 1 minutes until the top is set and the underside of crepe is golden brown. With a rubber spatula, loosen the edge of crepe and then carefully turn over and cook for 30 seconds , just to set. Turn out onto a plate.
- Continue cooking remaining batter, stirring the batter occasionally. Brush the pan with a little melted butter when necessary.Keep the crepes from sticking by placing a sheet of plastic wrap between each crepe.
- Serve crêpes warm with your favourite fruits and fillings.
Notes
The crepes batter can be made the night before. Cover mixing bowl tightly and store in the fridge until ready to cook. Batter will keep for up to day.
If the batter thickens, add a little milk or water to thin.
Leftover cooked crêpes can be stored in the fridge for up to 2 days. Re-heat in the microwave for 30 seconds to 1 minute.
Nutrition Information
Calories: 1002kcal | Carbohydrates: 127.3g | Protein: 31.6g | Fat: 40.9g | Saturated Fat: 22.1g | Cholesterol: 413mg | Sodium: 970mg | Potassium: 602mg | Fiber: 3.2g | Sugar: 37.8g | Vitamin C: 349mg | Calcium: 349mg | Iron: 7mg
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