Crêpes
Delicate French pancakes with a supple texture and lightly buttery flavor, made from a simple batter of milk, eggs, flour, and a touch of sugar. They are thin enough to fold or roll and versatile enough for breakfast or dessert.
Prep
20m
Cook
20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 200gAll-Purpose Flour
- 500mlWhole Milk
- 3pcsEgg
- 50gUnsalted Butter (melted)
- 20gWhite Sugar
- 4gSalt
- 5mlVanilla Extract
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Whisk the all-purpose flour, white sugar, and salt together in a bowl.
- 02
Add the eggs and whisk until smooth, then gradually whisk in the whole milk to make a thin batter.
- 03
Whisk in the melted unsalted butter and the vanilla extract. Let the batter rest so the flour fully hydrates.
- 04
Heat a nonstick crêpe pan or skillet over medium heat. The butter in the rested batter should provide enough fat for cooking.
- 05
Pour in enough batter to make a thin layer and swirl the pan so it spreads evenly.
- 06
Cook until the edges lift and the underside is lightly golden, then flip and cook the other side briefly.
- 07
Repeat with the remaining batter, stacking the crêpes as they are cooked.
Ratings & Reviews
Log in to rate and review this recipe.