How to make French Crepes (Quick and easy recipe)

PREP TIME 10

COOK TIME 20

TOTAL TIME 30

20 Crepes

Made with a few basic ingredients, these French Crepes cook up a stack of 20 delicious servings effortlessly.

Ingredients

For the batter

1 ½ cups (187g) all purpose flour (plain flour)
2 teaspoons 8g white granulated sugar for sweet crepes (exclude if making savory crepes)
Pinch of salt
3 large eggs
3 Tablespoons melted butter (slightly cooled)
1 ¾ cups (435ml) milk

To brush the pan

1 Tablespoon melted butter

Instructions

Sift flour, sugar and salt in a large bowl and make a well in the center.
1 ½ cups (187g) all purpose flour, 2 teaspoons 8g white granulated sugar for sweet crepes, Pinch of salt
Add the eggs and melted butter. Whisk starting from the center.
3 large eggs, 3 Tablespoons melted butter
Gradually pour the milk into the batter while whisking to maintain a smooth texture.
1 ¾ cups (435ml) milk
Once all the milk is incorporated, the batter should be thin and have the consistency of light cream.
Heat a crepe pan or good non-stick pan over medium heat. (See note 1)
Lightly brush the skillet with a little of the melted butter (You're going to grease the pan before pouring the batter for each crepe.)
Add ¼ cup (60ml) batter while swirling the pan to coat the bottom. (See note 2)
Cook for 1- 1 ½ minutes, then flip the crepe using a thin-edged spatula to easily get under the crepe.
Don’t wait too long to flip crepes or else they will taste rubbery. Cook the other side for 30 seconds until set.
Then turn the crepe out onto a plate and repeat with the remaining batter.
This recipe makes about 15 to 20 crepes and can easily be doubled or tripled.

How to store the cooked crepes

Crepes can be refrigerated for up to 3-4 days: Once completely cool, stack them with a layer of parchment paper in between each crepe to prevent sticking. Then store them in an airtight container or seal them in a large food safe plastic bag.
Freeze for up to 2 months: Place parchment paper or wax paper between each cooled crepe, stack them together, and then store them in an airtight freezer bag or container.
To re-heat: Thaw them in the refrigerator overnight or at room temperature for a few hours. Reheat them for a few seconds in a skillet (pan) or microwave to warm them up before serving.

Recipe Notes

1.Adjust the heat if needed: Set your heat to medium and let the pan get hot (but not too hot). You might even need to adjust the heat to medium-low as the cooking continues. If the heat's too high the batter won't spread to the edges of the pan before setting, and can result in holes or uneven thickness.

2. Use the correct amount of batter: We want the crepes to be as thin as possible, so try to avoid overfilling the pan with batter.

Here's a guideline to the amount of batter for different sized pans.

Basically, you want to make sure there's enough to create a thin layer of crepe batter at the bottom of each pan.

8 inch (20cm) pan – about 3 tablespoon of batter (about 50 ml)
10 inch (25cm) pan – about ¼ cup of batter (about 60 ml)
12 inch (30cm) pan – about ⅓ cup of batter (about 80 ml)

Nutrition