Description
Classic and delicate French crêpes made with simple ingredients like eggs, milk, flour, and butter. These thin pancakes are perfect for breakfast or dessert, served with fresh berries and a sprinkle of confectioners' sugar. The batter is blended for smoothness and chilled before cooking, resulting in tender, golden crêpes that are easy to fold and fill with your favorite toppings.
Ingredients
Crêpe Batter
- 2 large eggs, room temperature
- 1 1/4 cups whole milk, room temperature
- 1 cup (120 g) all-purpose flour
- 4 teaspoons granulated sugar
- 1/2 teaspoon kosher salt
- 3 tablespoons unsalted butter, melted and cooled
- 1/2 teaspoon cold unsalted butter (for cooking)
For Serving (Optional)
- Fresh berries
- Confectioners' sugar
Instructions
- Prepare the Batter: In a blender, combine eggs, whole milk, all-purpose flour, granulated sugar, kosher salt, and 3 tablespoons of melted butter. Blend until the batter is smooth and well combined, approximately 1 minute. Cover the batter and refrigerate for at least 1 hour, or up to 2 days, to allow the flour to fully hydrate and flavors to meld.
- Heat the Skillet: Preheat a 9-inch nonstick skillet over medium heat. Add 1/2 teaspoon of cold unsalted butter to the skillet and allow it to melt. Reduce the heat to medium-low to prevent burning and create an even cooking surface for the crêpes.
- Cook the Crêpes: Briefly whisk the chilled batter to reincorporate any settled ingredients. Pour 1/4 cup of batter into the center of the skillet. Lift the skillet off the heat and tilt it in a circular motion to spread the batter evenly into a thin circle. Return the skillet to heat and cook until the top of the crêpe is set and the bottom is golden brown, about 45 seconds. Flip the crêpe and cook the other side for an additional 45 seconds until fully cooked through.
- Fold and Serve: Use a spatula to fold each cooked crêpe into quarters and transfer it to a plate. Repeat this process with the remaining batter to make a total of 8 crêpes. Serve warm, garnished with fresh berries and a dusting of confectioners' sugar if desired.
- Make Ahead and Storage: Crêpes can be prepared up to 3 days in advance. Allow them to cool completely, then stack them between sheets of parchment paper to prevent sticking. Store the stack in an airtight container in the refrigerator. For longer storage, freeze crêpes for up to 1 month and thaw before serving.
Notes
- For best texture, let the batter rest chilled for at least 1 hour before cooking.
- Using a nonstick skillet helps prevent tearing and sticking while cooking delicate crêpes.
- The crêpes can be served with a variety of fillings such as jam, Nutella, lemon juice with sugar, or savory options.
- Adjust the heat as necessary to avoid burning the crêpes; medium-low heat is ideal for even cooking.
- Reheat stored crêpes in a warm skillet or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
