Crêpes, a classic French delicacy, are versatile thin pancakes that can be enjoyed in both sweet and savory forms. Perfect for breakfast, brunch, or even dessert, crêpes can be filled with a variety of ingredients, making them a favorite for many. This blog post will guide you through making these delicious crêpes step-by-step, ensuring they turn out perfect every time.
Ingredients
To make about 10 classic French crêpes, you will need the following ingredients:
- 1 cup all-purpose flour
- 2/3 cup cold milk
- 2/3 cup cold water
- 3 eggs
- ¼ teaspoon salt
- 3 tablespoons melted butter, plus more for brushing the pan
Optional additions:
- For savory crêpes: diced fresh herbs
- For sweet crêpes: a dash of sweet liqueur, 2 teaspoons sugar, and 2 tablespoons cocoa powder
Directions
Step 1: Prepare the Batter
- In a large mixing bowl, whisk together all the ingredients until smooth.
- Cover the bowl with plastic wrap and let the batter sit in the refrigerator for at least 1 hour, or ideally, overnight. This resting period allows the flour to absorb the liquids fully, resulting in smoother crêpes.
Step 2: Cooking the Crêpes
- Preheat a non-stick pan over high heat. Brush the pan with a small amount of oil or butter. The oil should shimmer when the pan is hot enough.
- Hold the pan just off the heat and add 2-3 tablespoons of batter. Swirl the pan to coat the bottom evenly with the batter.
- Return the pan to the heat and cook for about 90 seconds, or until the bottom of the crêpe is golden and it slides off the pan easily.
- Flip the crêpe and cook the other side for an additional 5-10 seconds.
- Transfer the cooked crêpe to a wire rack or a plate to cool. Repeat the process with the remaining batter.
Step 3: Storing the Crêpes
- To make ahead, stack the crêpes with wax paper between each layer. This prevents them from sticking together.
- Refrigerate the crêpes for up to 2 days, or freeze them for up to 3-4 months in an airtight container.
Serving Suggestions
Crêpes can be served in numerous ways. Here are a few ideas:
- Savory crêpes: Fill with sautéed vegetables, cheese, ham, or smoked salmon.
- Sweet crêpes: Fill with Nutella, fresh fruits, whipped cream, or a drizzle of honey.
Final Thoughts
Making classic French crêpes at home is easier than you might think. With a little practice, you’ll be able to whip up these delicate pancakes in no time, impressing family and friends with your culinary skills. Enjoy experimenting with different fillings and flavors to make each crêpe experience unique.
Prep Time: 1 hour 10 minutes
Cooking Time: 2 minutes per crêpe
Total Time: 1 hour 12 minutes + chilling time
Calories: 150 per crêpe
Servings: 10 crêpes
Classic French Crêpes
- Total Time: 2 minutes
Description
There’s something wonderfully simple yet profoundly satisfying about crafting the perfect crêpe. These thin French pancakes offer a versatile canvas for a myriad of fillings ranging from the simplest sprinkle of sugar and lemon juice to complex, savory blends of herbs and cheeses. Whether rolled, folded, or stacked, each crêpe promises a delightful bite, marrying delicate textures with robust flavors.
Ingredients
1 cup all-purpose flour
2/3 cup cold milk
2/3 cup cold water
3 eggs
¼ teaspoon salt
3 tablespoons melted butter, plus more for brushing the pan
Optional: diced fresh herbs for savory crêpes; dash sweet liqueur, 2 teaspoons sugar, and 2 tablespoons cocoa powder for sweet crêpes
Instructions
Whisk together all ingredients in a bowl.
Let the batter sit in the refrigerator for at least 1 hour or overnight.
Pre-heat a non-stick pan on high heat, brush with oil or butter. The oil should shimmer.
Holding the pan just off the heat, add 2-3 TB of batter and swirl to coat the pan. Return to heat and cook for about 90 seconds until the bottom of the crêpe is golden and slides off the pan easily.
Flip and cook the other side for 5-10 seconds. Transfer to a wire rack or plate to cool, and repeat with remaining batter.
Make Ahead: Stack crêpes with wax paper between them. Refrigerate for up to 2 days, or freeze for up to 3-4 months in an airtight container. Do not skip the wax paper, or the crêpes will stick together.
- Cook Time: 2 minutes