Published: · Modified: by Daniela Apostol · This post may contain affiliate links · 1 Comment
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Start your day in style with this French Crepes Recipe, and enjoy a gourmet breakfast better than at any fancy restaurant. Quick and easy to make, this is a recipe that the whole family will love. Serve the crepes with any jam, nutella, peanut butter or just sugar; you are in for a treat!
Jump to:
- What are crepes
- Fillings for crepes
- Ingredients needed to make French crepes
- Step-by-step photos and instructions
- Expert tips
- Other pancake recipes
- French Crepes Recipe
What are crepes
I honestly doubt people do not know what French crêpes actually are, but, just in case, they are the thin version of pancakes. While pancakes are a lot thicker and a raising agent is used in the batter to make them nice and fluffy, the Frenchcrêpes are thin and flat.
Having said that, nothing will happen if you call them pancakes, I am sure no one will be bothered by that. I do like both versions, as long as I have a nice breakfast in front of me, I really don't care.
When it comes to traditional French recipes, crêpes always come to my mind, and French people are absolutely crazy about them.
Fillings for crepes
Now, these crepes can be enjoyed either simple, with just some sugar sprinkled over them and a bit of lemon juice.
Or, you can go as fancy as you want, with fillings such as jams, peanut butter, cream, fresh fruit, all sorts of chocolate or caramel sauces, honey, golden syrup and so on. Fold them, roll them, whatever, they are delicious no matter how you choose to eat them. Just dig in, they are calling your name!
Ingredients needed to make French crepes
- flour - plain flour should do
- eggs - at room temperature
- whole milk - semi-skimmed can also work, best to avoid skimmed milk as it's not creamy enough
- butter - melted
- caster sugar - or granulated sugar
- vanilla extract
- a pinch of salt
- vegetable oil - for frying
Step-by-step photos and instructions
The ingredients are super basic, and you probably already have them at home: eggs, milk, flour, butter, sugar, plus the filling of you choice.
- To make the batter, beat the eggs lightly with the sugar, and a pinch of salt, add the milk, melted butter, and flour, and mix well to get a smooth paste.
- Refrigerate for at least 30 minutes, then heat up a pan, drizzle over a drop of oil, add a ladleful of batter at a time, and spread well.
Expert tips
The secret to making perfectcrêpes is spreading the batter onto the pan into a really thin layer.
It is crucial to use a non-stick pan, so you can flip the crêpes easily. It is beyond me how people used to cook in past without these fabulous non-stick pans, they are life saver.Once piled onto a plate, cover them either with a clean kitchen towel or foil, to keep nice and soft.
Other pancake recipes
Chocolate Chip Banana Pancakes
Lemon Blueberry Buttermilk Pancakes
Pumpkin Oatmeal Pancakes
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French Crepes Recipe
Easy French Crepes Recipe, a truly gourmet breakfast or brunch better than at any fancy restaurant. Quick and easy to make, with an endless choice of fillings, these crepes are so delicious. A favourite recipe with kids too. Serve these crepes with any jam, nutella, peanut butter or just sugar, you are in for a treat! These crepes are a traditional French recipe, perfect for Pancake Day or any other time of the year.
4.67 from 3 votes
Print Pin Rate
Prep Time: 40 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 55 minutes minutes
Servings: 15 pancakes
Calories: 112kcal
Author: Daniela Apostol
Ingredients
- 250 g plain flour
- 3 eggs
- 500 ml whole milk
- 20 g melted butter
- 3 tablespoon caster sugar
- 1 /8 teaspoon vanilla extract
- a pinch of salt
- vegetable oil for frying
Metric - US Customary
Instructions
In a large bowl, beat the eggs lightly, add the sugar and salt and mix well until all combined.
Add the milk, butter and sift the flour in gradually, whisking well until you get a smooth, lump-free batter.
Cover with clingfilm and refrigerate for at least 30 minutes.
In a large frying pan, add a few drops of oil and, using a ladle, pour some batter, tilting the pan so that it can spread evenly to cover the base of the pan.
Fry for about 1 minute, then flip it over to cook on the other side too.
Repeat with the rest of the batter, making sure you drip a tiny about of vegetable oil every time you make a new crêpe, that will prevent it from sticking to the pan.
Cover with a clean tea towel before you serve.
Video
Notes
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- The secret to making perfectcrêpes is spreading the batter onto the pan into a really thin layer.
- It is crucial to use a non-stick pan, so you can flip the crêpes easily. It is beyond me how people used to cook in past without these fabulous non-stick pans, they are life saver.Once piled onto a plate, cover them either with a clean kitchen towel or foil, to keep nice and soft.
Nutrition
Calories: 112kcal | Carbohydrates: 16g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 38mg | Sodium: 36mg | Potassium: 73mg | Sugar: 4g | Vitamin A: 135IU | Calcium: 45mg | Iron: 0.9mg
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