French Crêpes
French crêpes are the perfect addition to any meal, whether it’s breakfast, brunch, lunch, dinner, or dessert. These delicate, thin pancakes can be filled with sweet fillings like fresh fruit, jam, whipped cream or syrup, or savoury options like cheese, ham, mushrooms, or spinach. Their versatility makes them a hit no matter the occasion, and they’re sure to satisfy any craving. Whether you prefer a light, sweet treat or a savoury dish, these crêpes are always a delightful choice. Bon appétit!
Equipment
- Sifter or Fine Mesh Strainer
- Whisk or Electric Mixer
- Griddle or Nonstick Pan
Ingredients
- 1 cup all-purpose flour
- 1 tsp white sugar
- ¼ tsp salt
- 3 large eggs
- 2 cups milk
- 2 tbsp unsalted butter (melted)
Instructions
- In a bowl, sift together the flour, sugar, and salt then set aside.
- In a separate large bowl, whisk together the eggs and milk using an electric mixer until smooth.
- Gradually add the flour mixture to the egg-milk mixture, whisking continuously until the batter is smooth.
- Stir in the melted butter until well combined.
- Heat a lightly greased griddle or frying pan over medium-high heat.
- Pour about ¼ cup of batter onto the hot griddle or pan, swirling it to spread the batter thinly and evenly.
- Cook the crêpe until the edges have started to lift and the bottom has lightly browned, (about 1-2 minutes).
- Flip the crêpe using a spatula and cook the other side until lightly browned, (about 1 minute).
- Repeat the steps with the remaining batter. Stacking the cooked crêpes on a plate.
- Serve your French Crêpes warm with your favourite toppings, whether sweet like fresh berries, whipped cream, Nutella, or maple syrup, or savoury with cheese, ham, or spinach,
- Enjoy!
Notes
- Allow the crêpes to cool completely at room temperature before storing. Placing hot crêpes in the fridge can cause condensation, making them soggy.
- To prevent sticking, place a piece of parchment or wax paper between each crêpe.
- Stack the crêpes with paper separators in an airtight container and store them in the refrigerator for up to 2-3 days.
- Freezing Option: For longer storage, tightly wrap the stack of crêpes in plastic wrap, then place them in a freezer-safe bag or airtight container. They can be frozen for up to 1-2 months.
- Heat a non-stick skillet over medium heat.
- Place the crêpe in the pan and warm it for about 30-60 seconds on each side, or until it’s heated through.
- For a little extra crispiness, you can add a small amount of butter or oil to the pan.
- Preheat the oven to 350°F (175°C).
- Place the crêpes in a single layer on a baking sheet, covering them loosely with aluminum foil.
- Heat for about 10 minutes, or until warmed through. To crisp them up, uncover the foil for the last 2-3 minutes.
- Place the crêpe on a microwave-safe plate.
- Cover it with a damp paper towel to keep it moist.
- Microwave on high for about 20-30 seconds, or until heated through. Check to ensure it doesn’t become too dry.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
