Crepe (French Crêpe)
A thin French pancake from just flour, milk, and eggs. Sugar and lemon, jam, Nutella, or fresh fruit all suit it, making it as good for breakfast as for dessert — and it needs nothing more than a single pan.
Ingredients
- Flour · cake or all-purpose1 cup
- Milk1.25 cup
- Eggs2
- Sugar1 tbsp
- Salt1 pinch
- Melted butter · plus more for the pan2 tbsp
- Vanilla extract · optional0.5 tsp
- Toppings (optional)
- Sugar & lemon juice · the classic
- Jam or Nutella
- Strawberries, banana
- Powdered sugar · to finish
Steps
- ⏲ 2 min
Whisk the eggs with the sugar and salt, pour in the milk, then sift in the flour and whisk until lump-free.
- ⏲ 1 min
Whisk in the melted butter and vanilla. The batter should be as thin as pouring cream so it spreads thinly.
- ⏲ 30 min
Chill the batter 30 minutes to let the gluten relax for a more tender crepe.
- ⏲ 1 min
Heat a pan over medium heat, brush with a little butter, ladle in the batter, and swirl the pan to spread it thin.
- ⏲ 1 min
When the edges turn golden and the top looks dry, flip and cook just 20-30 seconds more.
- ⏲ 1 min
Slide onto a plate and repeat until the batter is gone.
While warm, add sugar and lemon, or jam, Nutella, and fruit; fold in half or roll up, and dust with powdered sugar.
Tips & Variations
Variations
- Crepe Suzette: Simmer in an orange-butter sauce for a showpiece dessert.
- Savory galette: Use buckwheat batter and top with ham, cheese, and egg.
- Nutella banana: Spread Nutella, add banana, and fold into a triangle.
- Crepe cake: Stack thin crepes with cream between each layer.
Tips
- Keep the batter thin — adjust with milk so it flows like pouring cream.
- The 30-minute rest is key; bubbles and lumps settle out for a smooth batter.
- The first crepe usually fails — treat it as a test to dial in the pan heat.
- Tilt and swirl quickly so the batter spreads thin and even.
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