Description
Delicate French crêpes unfold a culinary canvas of silky elegance from Paris kitchens. Whisper-thin layers adorned with sweet or savory fillings invite you to savor France’s beloved pancake tradition in one luxurious bite.
Ingredients
Scale
Main Ingredients:
- 3 eggs
- 1 cup all-purpose flour
- ⅔ cup (160 ml) cold milk
- ⅔ cup (160 ml) cold water
Liquid and Fat:
- 3 tablespoons (45 ml) melted butter, plus more for brushing the pan
Seasoning and Optional Variations:
- ¼ teaspoon salt
- Optional savory variation: diced fresh herbs
- Optional sweet variation: 2 teaspoons sugar
- Optional sweet variation: 2 tablespoons cocoa powder
- Optional sweet variation: dash sweet liqueur
Instructions
- In a large mixing bowl, thoroughly combine flour, eggs, milk, water, salt, and melted butter using a whisk until the mixture becomes smooth and free of lumps.
- Cover the batter with plastic wrap and allow it to rest in the refrigerator for a minimum of 60 minutes or ideally overnight, which helps the gluten relax and ensures a more tender crêpe texture.
- Select a non-stick skillet or crêpe pan (8 to 10 inches or 20 to 25 centimeters in diameter) and heat it over medium-high heat.
- Lightly grease the pan’s surface with a thin layer of unsalted butter or neutral vegetable oil, ensuring an even coating that prevents sticking.
- Remove the pan from direct heat and pour approximately of batter into the center, immediately tilting and rotating the pan to spread the batter in a thin, uniform layer.
- Return the pan to the heat and cook for approximately 90 seconds, watching for the edges to turn golden brown and the surface to appear slightly dry.
- Gently lift the edge of the crêpe using a thin spatula and flip it over, cooking the second side for 5 to 10 seconds until lightly colored.
- Transfer the finished crêpe to a wire cooling rack or flat plate, repeating the process with the remaining batter.
- For storage, layer the cooled crêpes with sheets of parchment paper between each one to prevent sticking, then place in an airtight container in the refrigerator for up to 48 hours or freeze for 3 to 4 months.
Notes
- Master the art of creating silky, paper-thin crêpes by letting the batter rest, which allows gluten to relax and ensures a smoother texture.
- Keep your pan at the right temperature – a shimmering, hot surface prevents sticking and helps achieve that perfect golden-brown color.
- Swirl the batter quickly and confidently to spread it evenly, creating a delicate, uniform crêpe that’s thin enough to see through.
- Use a non-stick pan or well-seasoned skillet to guarantee easy flipping and prevent frustrating tearing or breaking.
- Protect your delicate crêpes during storage by separating each layer with wax paper, preventing them from becoming a stuck-together mess.
- Versatile crêpes can be prepared in advance and stored in the refrigerator for two days or frozen for months, making them a convenient make-ahead dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 131 kcal
- Sugar: 0.4 g
- Sodium: 105 mg
- Fat: 7.5 g
- Saturated Fat: 4.3 g
- Unsaturated Fat: 2.7 g
- Trans Fat: 0.2 g
- Carbohydrates: 11.7 g
- Fiber: 0.4 g
- Protein: 4.5 g
- Cholesterol: 70 mg