French Crepes

French Crepes

French Crepes were my all-time favorite after-school snack when growing up! They’re quick and easy to make and you can stuff them with whatever your heart desires hehe!

These French Crepes are:

• Soft and buttery with lacy edges!
• Foolproof: this is the one recipe we keep making!
• Melt-in-your-mouth good!
• Made with simple ingredients.
• Versatile: pick your sweet or savory filling!
• Easy to make.

Ingredients

Milk. Use whole milk for the perfect soft crepes: the fat content in whole milk is what will give you that melt-in-your-mouth texture!

Eggs, for structure.

Flour, all-purpose! This recipe uses the perfect amount of flour so the crepes turn out soft and foldable without turning rubbery (which means there’s too much flour) or tearing (which means there’s too little flour). For extreme perfection, use a kitchen scale and the measurements in grams, hehe!

Butter, unsalted and melted and cooled. For that silky texture and buttery flavor! Make sure to cool the butter for a few minutes before adding it to the batter or it may scramble the eggs. You’ll also use some extra butter for greasing the pan in between each crepe so it doesn’t stick.

Sugar, just white granulated sugar for some sweetness. You can add more or less depending on if you want your crepes to be sweeter for sweet fillings or a bit more neutral for savory fillings, all measurements will be in the recipe card down below!

Salt, for flavor.

How to make French crepes

STEP ONE: Make the crepe batter. In a medium bowl, whisk together the milk, eggs, and melted butter, then add in the flour, sugar and salt and whisk until combined.

STEP TWO: Chill the batter. Cover the bowl with plastic wrap and pop in the refrigerator to chill for 15-20 minutes. Chilling activates the gluten making your crepes softer and more tender and allows the air bubbles in the batter to settle for a smoother batter so I recommend not skipping it!

STEP THREE: Cook. Heat a 8-inch or 20 cm (or 10-inch or 25 cm) non-stick skillet over medium heat. Add a small amount of butter and allow to melt, making sure it coats the surface of the pan so the crepe won’t stick (I do this by dragging the stick of butter around the pan but you can also add a thin slice of butter).

Add about 1/4 cup batter to the hot pan, swirl the pan to make sure it spreads evenly then cook for 1-2 minutes or until golden and starting to brown, flip and cook for another minute. Repeat.

Make-Ahead and Storing Instructions

Make-Ahead Instructions: You can chill the batter overnight, if desired. Remove the bowl from the refrigerator up to 30 minutes before cooking and give it a good whisk.

I don’t particularly recommend cooking crepes ahead of time unless you plan on using them in a crepe cake because they taste better when eaten as they’re made.

Storing Instructions: Store leftovers covered or in an air-tight container in the refrigerator for up to 2-3 days. If you don’t live in a particularly hot climate, they can be left out covered overnight.

Remove from the refrigerator and allow to come back to room temperature before enjoying or reheat. Crepes are best eaten as they’re made when they’re still hot and buttery so keep that in mind.