How to Make Basic French Crepes
Everything you need to know to make the classic French crepes at home. On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary (based on this Baking Conversion and Measurement Chart) in the recipe but I strongly recommend using a digital scale for a more accurate result. Step-by-step photos: My recipe post contains step-by-step photos and helpful tips to guide you in making this recipe. Go to >>> https://thebakeologie.com/basic-french-crepes/
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Ingredients
- 210g (210ml) full-fat milk
- 2 pieces large eggs 100g, weight is without shell
- ¼ teaspoon fine salt
- 95g all-purpose flour (3/4 cup using spoon and level method)
- 1 tablespoon white granulated sugar (omit if you’re not going to use the crepes as a dessert)
- 43g (3 tablespoons) unsalted butter, melted
- additional melted butter for cooking
Instructions
- To make the batter, place the milk, eggs, and salt in a blender. (You can also do this by hand using a whisk and a bowl.) Whiz for a few seconds to blend everything together.210g (210ml) full-fat milk, 2 pieces large eggs, 1/4 teaspoon fine salt
- Add in the flour and sugar (if using), then blend/whisk again until very smooth.95g all-purpose flour, 1 tablespoon white granulated sugar
- Pour the melted butter and blend until combined, about 10 seconds more.43g (3 tablespoons) unsalted butter, melted
- Let the batter rest for at least 30 minutes and up to 24 hours. Store in the fridge if resting for more than 30 mins.
- When batter has rested and you’re ready to make the crepes, stir it gently to re-blend. The consistency should be like of a heavy cream. Heat an 8-inch pan or any nonstick pan over medium high heat. Put oil by using a folded paper towel or pastry brush that was dipped in melted butter. The pan should not be too hot that the butter burns.
- Pour about 1/4 cup/ 60ml of the batter on an 8-inch pan(or about 1/3 cup/80 ml for a 9-inch pan) then promptly swirl the pan by lifting it from your stove, tilting and turning it in all directions so the batter spreads evenly on the pan in a thin round shape. If you pan is bigger or smaller, adjust the amount of batter accordingly.
- Return the pan to heat. You will know if the crepe is ready for turning when the edges begin to dry and lift from the sides of the pan and the bottom is nicely browned, about 1 minute.
- Flip the crepe using offset spatula. The crepe should lay flat – smooth out any folded edges then cook until the the second side is browned too, about 20-30 seconds.
- Slide the crepe off the pan into a plate and you can start adding your fillings.
Notes
LACEY CREPES. If you prefer a lacy crepe surface, use more butter in a hot pan.
STORAGE. Keep them in the fridge for 2 to 3 days covered in plastic wrap. You can also freeze them. Roll them individually so you can just easily get the number of pieces that you need.
REHEATING: To reheat, put the crepes in a hot pan and warm them one by one until they’re soft and pliable again. On medium-low heat, it usually takes me about 20 seconds per side.
Servings: 8 8-inch crepes
