French Crêpes
Light, delicate, and perfectly versatile. French crêpes are the ultimate kitchen blank canvas. Roll them up with fresh berries and whipped cream for a sweet treat, or pile on cheese, ham, or sautéed veggies for a savoury twist. Weekend breakfasts, brunches, lunch, or dessert, they’re always a crowd-pleaser.
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
- Let crêpes cool completely before storing to prevent sogginess.
- Place parchment or wax paper between crêpes in an airtight container.
- Refrigerate in an airtight container for up to 2–3 days,
- Freeze in an airtight container, separating layers with parchment paper. Keeps well for 1–2 months.
- Reheat gently in a skillet or microwave before serving.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife