Name: Classic French Crepes
Prep time: 8 min
Cook time: 15 min
Total time: 23 min
Cuisine: French
Ingredients: 1 cup all purpose flour; 2 eggs; ¾ cup full milk; ½ cup water; 2 Tablespoons unsalted butter, melted

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When I was a kid my mom and I would make crepes with her fancy crepe making pan; it was easy and so much fun. I loved dipping the pan in the batter and flipping it over, creating those paper thin shells. We’d make batches and batches and freeze whatever we had leftover. I only remember making crepes when it was for a special brunch or for an event, we never really had them any other time (except when those crepes in the freezer came out!!). I don’t have that crepe pan my mom had when I was a kid, just a good old fashioned frying pan now. I’m afraid it’s taken me too long to start making crepes again, but I’m learning tricks as I go (until I find that pan again)!

I’m definitely not a crepe making wizard, but I’d like to be so I’m going to keep at it and I think you should too. It’s come to my attention that lots of you at home haven’t even tried to make crepes! I know they seem a little intimidating as the French seem to have these down to a fine art but heck they still taste unbelievable even when they don’t look absolutely perfect. So it’s time to put your fears aside and see just how easy they can be!

TIPS ON MAKING CLASSIC FRENCH CREPES

Heating the pan to medium is important, if you take too long to cook the crepe it gets rubbery and dries out. So finding that right temperature will help a lot! Next, if you are using a regular frying pan I found greasing the pan with a little butter helped my crepes from not sticking. After a few crepes I no longer needed to butter the pan. Work fast!! Once you add your batter, swirl your pan immediately so the batter will spread before setting. You can also try using a crepe spreading tool. I found pouring the batter easier instead of scooping it out. Transfer your batter into something that has a spout and get a feel for how much to pour out for each crepe. Lastly, separate your cooked crepes on wax paper as you go, or else they will stick together.

Reasons to love crepes – versatility!! Enjoy them sweet or savoury, for breakfast, lunch, dinner or, of course dessert!

My favourite savoury combination is the classic ham and cheese but some other ideas are bacon, eggs, herbs, and vegetables (the most popular being mushrooms).

On the sweet side, well, that’s easy! Nutella, cream and berries, fruit and maple syrup, caramel, bananas, chocolate sauce, and ice cream with nuts; the list is never ending.

Feel free to ask me any question and we can learn how to perfect crepes together!

Happy crepe making! Bonne Fabrication De Crepe!

Classic French Crepes

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This is a classic and simple recipe for making the perfect classic French crepes! Crepes are versatile and can be made sweet or savoury.

Author: Alie Romano
Prep Time: 8 mins
Cook Time: 15 mins
Total Time: 23 mins
Yield: 12–24 crepes 1x
Category: Breakfast
Cuisine: French

Ingredients

Units Scale

1 cup all purpose flour
2 eggs
3/4 cup full milk
1/2 cup water
2 Tablespoons unsalted butter, melted

Instructions

In a blender (or food processor) combine flour, eggs, milk and water. Pulse for 10-20 seconds – until blended well, add melted butter and blend. Place the crepe batter in the refrigerator for 1 hour to rest (this is when your bubbles in the batter will dissipate so you don’t have little holes in your crepe and will give time for the gluten to relax). The batter will keep in the fridge for up to 48 hours.
Heat a non-stick pan on medium heat. Add a little butter and pour approx. 3 Tablespoons of the batter into the center of the pan and swirl the pan to spread evenly and create a circle as best as possible (or use a crepe spreading tool to spread batter in a circle). Cook for approx. 30 seconds and flip. You should see the edges of the crepe slightly curl up. Cook for another 30 seconds and remove from the heat, laying them out flat so they can cool. Continue until all of the batter is gone.

Notes

To freeze crepes, stack them (separated by wax paper or parchment paper) and store in sealable plastic bags for up to two months. Let them come to room temperature when you are ready to use, as they will break easily when frozen. Reheat in a microwave or oven and serve.