French Crepes
Soft, buttery with lacy edges, these French Crepes simply melt in your mouth!Made with simple ingredients and easy to follow, this is the one recipe you need whenever you crave crepes – sweet or savory!
Ingredients
- 1 and 1/4 cup (310 ml) whole milk
- 3 eggs
- 2 tbsp (30 g) unsalted butter (melted and cooled)
- 1 cup (125 g) all-purpose flour
- 3 tbsp (40 g) white granulated sugar (do not add sugar for savory crepes)
- 1/4 teaspoon salt (for SAVORY crepes: use 1/2 tsp)
Instructions
- 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.
- 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!
- 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.
Notes
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.
Reheating Instructions: Reheat one at a time in a pan over medium-low heat for 15-30 seconds. Or microwave by wrapping a few crepes in a damp paper towel and microwaving for 20-30 seconds.
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📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
Nutrition
Calories: 117kcalCarbohydrates: 15gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 59mgSodium: 40mgPotassium: 80mgFiber: 0.3gSugar: 5gVitamin A: 192IUVitamin C: 0.004mgCalcium: 48mgIron: 1mg
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