Best of The French Crepe Recipes
While thin pancakes can be found throughout Europe, crepes are perhaps most associated with France. There are two kinds of French crepe recipes commonly found in France - a savory buckwheat variety for savory fillings, and a plain flour kind, for sweet fillings. We love both, but if you're writing a blog devoted to sweets, it's best to focus on sweet crepes!
Equipment
- 1 crepe pan
- 1 offset spatula
Ingredients
- 2 tbsp unsalted butter melted, plus more for frying
- 1 cup all-purpose flour
- 1 1/2 cups whole milk
- 1 large egg
- 1 pinch of salt
Instructions
- Put the flour, milk, salt, and egg in a blender and whizz to form a smooth batter. If you don't have a blender, simply pour the ingredients in a large bowl and whisk to fully combine.
- Pour into a liquid measuring cup or jug from which you plan to pour out the batter as you cook. Our mother liked to let the crepe batter rest in the fridge overnight at this stage. Letting it rest will help the flour absorb the liquid and the gluten to relax. If you're short on time, just let it sit for 10 minutes while you melt the butter and let it cool. Stir the melted butter into the batter.
- Heat your pan (this can be a special French crepe pan, or a nonstick pan, or any frying pan with a flat bottom and shallow sides) on medium heat. Melt a little butter in the bottom of the pan and wipe it off with a paper towel.
- Ladle 2-3 tbsp batter into the center of the pan and quickly hold it up and swirl it so that the batter coats the base of the pan, forming a thin layer.
- Let the crepe cook for a minute until the edges of the crepe are fully cooked and beginning to crisp, then flip crepe. Cook for an additional 30 seconds. Remove to a layer of parchment paper.
- Continue cooking the remaining batter. Enjoy as you cook. The crepe will also keep between layers of parchment if you are cooking for a crowd.
Notes
Leftover batter can be covered in plastic wrap and kept in the fridge for several days.
Leftover cooked crepes also keep well covered in plastic wrap and can be reheated in the microwave.
Tried this recipe?Let us know how it was!