Nut FreeVegetarian
Nut FreeVegetarian
Nut FreeVegetarian
Nut FreeVegetarian
Nut FreeVegetarian
Nut FreeVegetarian
Nut FreeVegetarian
Nut FreeVegetarian
Nut FreeVegetarian
Nut FreeVegetarian
Nut FreeVegetarian
Nut FreeVegetarian
Nut FreeVegetarian
Nut FreeVegetarian
Nut FreeVegetarian
Nut FreeVegetarian
Nut FreeVegetarian
Nut FreeVegetarian
Nut FreeVegetarian
Nut FreeVegetarian
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French Crepes

5 from 2 reviews

A simple and delicious recipe for French crepes, or thin French pancakes.

Ingredients

Instructions

  1. Measure the flour, sugar and salt into a bowl.
  2. Pour the milk into a large measuring jug and gently whisk in the eggs.
  3. Slowly pour the wet ingredients into the dry ingredients and gently whisk until everything is incorporated and there are no lumps. Be careful not to over-whisk the mixture.
  4. Cover the bowl with clingfilm and leave the batter to rest for at least 1 hour, or overnight in the fridge.
  5. Heat a non-stick frying pan over medium heat with about 1/4 teaspoon butter.
  6. Swirl the pan so that the butter melts and coats the surface of the pan.
  7. Scrunch up a piece of kitchen paper and use this to carefully evenly coat the pan with butter and to soak up any excess butter. If there is too much butter in the pan, this might actually prevent the pancake from browning nicely.
  8. Pour about 60 ml (1/4 cup) of batter into the pan and quickly swirl the pan so that the batter covers the whole surface of the pan.
  9. Cook the crepe for a few minutes until it is lightly golden and the edges look firm, before flipping it over to cook the other side for a further 1-2 minutes.
  10. Remove the cooked crepe to a plate in a warm oven and continue with the remaining batter.
  11. Remember to melt some butter each time before adding the batter to the pan – it is the butter which helps the crepes to cook and brown.
  12. Serve the crepes warm with a generous sprinkle of granulated sugar and a squeeze of lemon juice, or with whatever topping you prefer.
  13. You can either roll up the crepe like a log, or fold the crepe in half, and then in half again.

Kitchen Notes

USING A CREPE PAN OR PANCAKE PAN
You can make crepes or pancakes in any non-stick pan, but a special crepe pan has very low sides which makes sliding the crepe out of the pan easier. I have an old and trusty T-Fal crepe pan.

USING A PANCAKE SPATULA
Unless you are skilled in flipping pancakes, I recommend using a wide pancake spatula which makes flipping crepes and pancakes a breeze.

THE FIRST PANCAKE
As with any pancake recipe, the first pancake usually doesn’t always turn out or look right, often because the pan hasn’t come to the right temperature and/or because there is too much butter in the pan. In my husband’s family, they actually fight over the first pancake because they claim it to be the tastiest from all of the butter it has absorbed!

CONSISTENCY OF BATTER
Depending on the dimensions of your pan, you will have to play around with quantities of butter and batter to find the right balance for the perfect crepes. You might also have to thin the batter with some milk if the batter is too thick.

MAKE-AHEAD TIPS
It is important to let the batter rest so that the gluten in the flour has time to rest, leading to softer and less chewy crepes. If you have left the batter to rest overnight, you might need to thin the batter a little with a dash of milk.

STORAGE TIPS
Any leftover crepes can be kept in the fridge, covered in clingfilm, and gently reheated in a non-stick pan before serving.

FREEZER TIPS
My sister-in-law freezes her crepes and thaws them in the microwave for a quick snack or meal for her kids.

MAKE IT GLUTEN-FREE & DAIRY-FREE
To make gluten-free crepes which are also dairy-free, substitute the flour in this recipe for buckwheat flour and replace the milk with water. This will produce what the French call “galette de sarassin“, which are typically served with a savoury filling.

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

Nutrition