You know how we have cousins, nephews and nieces? Yea, this sweet French crepe is like the European cousin of American pancakes. Their popularity in France is soo much that they have a day dedicated to them – Crêpe Day or La Chandeleur (2nd of February). They’re a real delish and are greatly loved by all.
Crepes are larger and thinner than pancakes and often considered more delicate. Thus, they’re usually seen as difficult to make, but in actual sense they’re really easy and requires less effort. This recipe I’m about to share shows just how easy it can be.
This classic French crepe recipe makes the softest and most delicious crepe you’re yet to have! What more? It is very versatile as a sweet or savory option for either breakfast, lunch, dinner or dessert. You can substitute the milk in this recipe with cashew milk, almond milk, soy milk or any other plant based milk. You can also make it as either savory crepes or sweet dessert crepes ( this is done by tweaking the sugar content)…. whichever one you choose, you’ll definitely not regret it.
Total time: 25 minutes (Prep time: 10mins, Cook time: 15mins)
Ingredients for Classic French Crepe Recipe
- All purpose flour – 4oz
- Eggs (large) – 3
- Milk – 11/4 cups
- Butter (melted) – 2 tablespoons
- Butter (softened) – 1/2
- Sugar – 2 teaspoon (for savory crepes) OR
- Sugar – 2-3 tablespoons (for sweet dessert crepes)
- Kosher salt – 1-2 tablespoon
How To Make Soft and Delicious Classic French Crepes
- Place eggs and milk in a bowl and whisk till they are well combined. Add the melted butter and whisk to incorporate it into the mixture.
- In another bowl, combine flour, salt and sugar. Add about 1 cup of the egg mixture and mix gently till it forms a smooth paste (this should take about a few seconds, be careful not to over-mix ). Then add the remaining egg mixture and mix till you have a smooth, watery batter. Cover and let it rest for about 20 minutes.
- Preheat a non-stick pan (about 10 inch in size) over medium heat. Grease the heated pan with a layer of softened butter using a silicone brush, butter-soaked paper towel or cloth.
- Mix the batter always before making each crepe to ensure a uniform mixture.
- Pour 1/4 cup of the batter into the centre of the greased pan and swirl to cover the sides. Make sure to spread the batter as evenly as possible. Place the pan back on the heat to allow the crepe cook.
- Cook the crepes until the edges are starting to brown and become a little crisp (should take about 35-40 seconds). Then flip the crepe to the other side and cook for another 10-15 seconds till they have caramelized spots.
- Repeat process till all batter is gone and stack crepes on a plate or wire rack. Serve warm.
- Calories – 109kcal
- Protein – 3g
- Carbohydrates – 11g
- Fat – 5g
- Sugar -2g
- Cholesterol – 61mg
- Sodium – 62mg