Classic French Crêpes
Traditional dish · French
Thin, delicate pancakes, perfect for any filling or topping. A staple of French cuisine, these crêpes are made with a simple batter and cooked to a light golden brown.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- All-purpose flour1 cup
- Milk1 1/2 cups
- Eggs2 large
- Butter, melted2 tablespoons
- Granulated sugar1 tablespoon
- Salt1/4 teaspoon
- Water1/4 cup
Steps
- 1
In a large bowl, whisk together the flour, sugar, and salt.
- 2
In a separate bowl, whisk the eggs, then whisk in the milk and melted butter.
- 3
Gradually add the wet ingredients to the dry ingredients, whisking until just combined and smooth. The batter should be thin, like heavy cream. If it's too thick, add a little more milk or water.
- 4
Heat a lightly oiled non-stick skillet or crêpe pan over medium heat.
- 5
Pour about 1/4 cup of batter into the hot skillet and swirl the pan to spread the batter evenly into a thin circle.
- 6
Cook for about 1-2 minutes, until the edges start to lift and the bottom is lightly golden. Flip the crêpe and cook for another 30-60 seconds.
- 7
Slide the crêpe onto a plate. Repeat with the remaining batter, stacking the cooked crêpes.
