Description
Delicate French crepes whisper elegance from Paris kitchens, bringing silky simplicity to breakfast or dessert. Thin, light wheat pancakes roll around sweet or savory fillings, inviting you to savor each delectable bite of culinary tradition.
Ingredients
Scale
Dairy and Eggs:
- 1 ½ cups whole milk, room temperature
- 4 large eggs, room temperature
- 3 tablespoons (45 milliliters) unsalted butter, melted, plus more for brushing
Dry Ingredients:
- 1 cup (120 grams) unbleached all-purpose flour
- 1 tablespoon (12 grams) granulated sugar
- ¼ teaspoon kosher salt
Additional Ingredients:
- Additional unsalted butter for brushing
Instructions
- Craft a silky-smooth crepe batter by combining flour, sugar, salt, milk, eggs, and butter in a blender. Pulse for approximately 30 seconds until the mixture achieves a uniform, velvety consistency.
- Chill the prepared batter in the refrigerator for 30 minutes, allowing the ingredients to meld together. The batter can be stored for up to 24 hours; give it a quick stir before use.
- Position an 8-inch (20 centimeters) nonstick skillet over medium heat. Delicately brush the surface with a thin layer of butter to prevent sticking.
- Pour precisely of batter into the center of the skillet. Immediately tilt and swirl the pan to distribute the batter evenly, creating a thin, uniform layer that covers the entire bottom.
- Allow the crepe to cook until the bottom develops golden patches and the edges begin to slightly lift from the pan, approximately 1 to 1.5 minutes.
- Gently slide an offset spatula under one edge of the crepe, then use your fingertips to carefully flip it over, revealing the golden-brown side.
- Cook the second side for about 45 seconds, or until it becomes lightly set with golden speckles.
- Transfer the finished crepe to a paper towel-lined plate, allowing excess moisture to be absorbed.
- Repeat the cooking process with the remaining batter, reapplying butter to the skillet as needed. Stack the crepes directly on top of each other, allowing them to cool to room temperature before serving.
Notes
- Resting the batter is crucial for developing smooth, tender crepes by allowing flour to absorb liquid and gluten to relax.
- Use a nonstick skillet and minimal butter to ensure easy flipping and prevent sticking without greasy residue.
- Swirl batter quickly and evenly to create thin, delicate crepes with consistent thickness across the pan.
- Keep heat at medium to achieve golden-brown edges without burning, which helps develop rich flavor and perfect texture.
- Stack warm crepes immediately to keep them soft and prevent drying out during cooking process.
- Experiment with sweet or savory fillings like Nutella, fresh fruits, ham, or cheese to transform this versatile French classic.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Blending
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 182 kcal
- Sugar: 2.5 g
- Sodium: 90 mg
- Fat: 10.5 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0.3 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 6.5 g
- Cholesterol: 110 mg