Description
Discover the secrets of making perfect crepes with our Classic Crepe Recipe. Learn step-by-step instructions to create delicious, thin crepes every time.
Ingredients
Scale
- 1 1/4 cup (300 ml) milk 10 fl oz
- 3 large eggs
- 2 tbsp (30 ml) oil or melted butter
- 2 tsp (10 ml) sugar for savory crepes, OR
- 3 tbsp (45 ml) sugar for sweet dessert crepes
- 1/2 tsp (3 ml) kosher salt
- 4 oz (113 g) all purpose flour scant 1 cup (240 ml) (see recipe note)
- 2 tbsp (30 ml) softened butter or oil (more as needed)
- 1 – 2 lemons sliced thick or cut into wedges
- 1/4 cup (60 ml) vanilla sugar
- Whipped cream
Instructions
- Pour the milk and eggs into a mixing container and beat them together until well blended, ensuring you have roughly 2 cups of liquid.
- Incorporate the oil or melted butter into the mixture and whisk it thoroughly.
- In a separate large bowl, combine the flour, salt, and sugar.
- Gradually add approximately ¾ to 1 cup of the liquid mixture to the dry ingredients, stirring gently to form a smooth paste without over-mixing.
- Pour in the remaining liquid and stir to achieve a thin, smooth batter.
- Allow the batter to rest undisturbed for 20 to 30 minutes, or refrigerate overnight if preferred.
- Transfer the ingredients to a blender, adding the flour last, and blend briefly until smooth. Alternatively, use a hand blender.
- Let the batter sit covered for another 20 to 30 minutes, or store in the fridge for up to two days.
- Heat a non-stick skillet, 10 inches in size, over medium heat.
- Using a silicone brush, coat the preheated skillet lightly with softened butter.
- Ensure the batter is well-mixed before cooking each crepe to maintain uniformity.
- Pour a quarter cup of batter into the hot skillet, swirling to cover the base evenly, starting with the edges before filling the center.
- Return the skillet to the heat and allow the crepe to cook.
- For softer crepes, cook just until the surface sets without browning, about 30 seconds. Optionally, flip and cook briefly on the other side, or transfer to a plate.
- For traditional crepes, cook until the edges begin to brown and crisp, about 40 seconds, then flip and cook for an additional 10 to 15 seconds until golden spots appear.
- Continue the process until all the batter is used, stirring before each crepe.
- Place the finished crepes on a plate or wire rack as you go.
- If the crepes cool before serving, cover with a second plate and microwave for about 30 seconds, then promptly remove the plate to prevent sogginess.
- Serve the crepes with your choice of fillings, or follow these steps for lemon and sugar crepes.
- Lay a crepe on a plate, sprinkle 1 teaspoon of sugar on one half, fold it in half, then fold again into quarters. Repeat for each crepe.
- Offer the crepes with fresh lemon slices to squeeze over and a dollop of whipped cream.
Notes
- Gradually add liquids to the batter to avoid lumps and achieve a smooth texturenAllow the batter to rest for tender crepes with improved consistencynUse a silicone brush to evenly spread butter in the skillet for a golden finish
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Microwaving
- Cuisine: Française
Nutrition
- Calories: 300
- Fat: 12g
- Protein: 20g
Keywords: crepes recipe, lemon crepes, sweet crepes, non-stick skillet, soft crepes, vanilla sugar
