French Crepes
Quick answer
- Active time
- 35 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
On Paris streets, crepe sellers spread the batter across wide round griddles, fill it, and hand it over folded into a paper-wrapped triangle to eat while walking.
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The crepe itself tastes of little more than butter and egg. Nutella and strawberries suit it as well as Gruyere and ham. The batter needs at least an hour in the fridge but keeps for up to two days; mix it the night before and the morning only needs a hot pan.
Ingredients
Instructions
- 1
Beat 2 eggs, then whisk in 300 ml milk, 15 g sugar, a pinch of salt, and the vanilla extract.
Add the 120 g flour gradually so lumps break down before the batter becomes too thick.
- 2
Whisk in the 30 g melted butter at the end until the batter is thin and smooth.
It should run from a ladle in a light stream, not fall in thick ribbons.
- 3
Cover the batter and refrigerate it for at least 1 hour so the flour hydrates and gluten relaxes.
It can keep for up to 2 days; stir once before cooking to even the texture.
- 4
Heat a non-stick pan over medium-low heat and coat it very lightly with butter.
Pour in a small ladleful of batter and immediately tilt and swirl the pan to make a thin, even circle.
- 5
Cook for about 40 seconds, until the wet shine on top fades and the edges lift slightly.
Check for golden speckles underneath, then flip gently so the thin crepe does not tear.
- 6
Cook the second side for only about 10 seconds so the crepe stays soft and flexible.
Stack on a plate, then serve with Nutella and berries or with Gruyere and ham for a savory filling.
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