Classic French Crepes

Classic French Crepes

We're saying oui oui to classic french crepes. How could anyone say no? Plate some up for breakfast with a sprinkle of powdered sugar or end dinner with this light and buttery dessert.

Adapted from The Flavor Bender

Ingredients

Metric System
Servings
  • 3 tsp butter
  • 4 oz flour
  • 0.5 tsp salt
  • 2 tbsp sugar
  • 2 tbsp oil
  • 1.5 cup milk
  • 3 egg
  • Step 1

    Place the milk and eggs in a jug/bowl. Whisk to combine (you should have about 2 cups of liquid).

    Step 2

    Add the oil or butter and whisk it in.

    Step 3

    Place the flour, salt and sugar in a large bowl.

    Step 4

    Add about 3/4 – 1 cup of the liquid and mix gently to form a smooth paste. This should not take more than a few seconds. Take care not to over-mix.

    Step 5

    Add the rest of the liquid and mix to form a smooth, watery batter.

    Step 6

    Cover the batter and let it rest for at least 20 minutes.

    Step 7

    Preheat a 10 inch non-stick pan over medium heat.

    Step 8

    Brush a layer of butter on the heated pan. I used a silicone brush, but you can use a butter soaked paper towel or cloth as well.

    Step 9

    Always mix the batter first, before you make each crepe. This is to make sure the batter is uniformly mixed.

    Step 10

    Pour 1/4 cup of the batter into the hot pan, and swirl to coat the bottom of the pan. Swirl and spread the batter along the edge of the pan first and then fill the middle with the remaining crepe batter. Make sure the batter is as evenly spread as possible.

    Step 11

    Place the pan back on the heat to let the crepe cook.

    Step 12

    For extra soft crepes – cook the crepes only until they are just set at the surface (about 30 seconds) and there’s no browning on the edges. You can flip over the crepe gently, and cook for a few seconds on the other side (optional), or remove the crepe from pan and place it on a plate.

    Step 13

    For classic crepes – cook the crepes until the edges are starting to brown become a little crisp (about 40 seconds). Flip the crepes over and cook for a further 10 – 15 seconds on the other side until the crepes have caramelized spots.

    Step 14

    Repeat until all the batter is used up (remember to mix the batter each time).

    Step 15

    Stack the cooked crepes on a plate or wire rack.

    Step 16

    If the crepes are no longer warm when you’re ready to serve them, place another plate over your stack of crepes and microwave for about 30 seconds until the crepes are warm. Then remove the second plate quickly so that the crepes don’t become soggy with steam/moisture.

    Step 1

    Stack the cooked crepes on a plate or wire rack.

    Step 2

    Repeat until all the batter is used up (remember to mix the batter each time).

    Step 3

    Place the pan back on the heat to let the crepe cook.

    Step 4

    Pour 1/4 cup of the batter into the hot pan, and swirl to coat the bottom of the pan. Swirl and spread the batter along the edge of the pan first and then fill the middle with the remaining crepe batter. Make sure the batter is as evenly spread as possible.

    Step 5

    Brush a layer of butter on the heated pan. I used a silicone brush, but you can use a butter soaked paper towel or cloth as well.

  • 1 tbsp butter
  • Step 6

    Preheat a 10 inch non-stick pan over medium heat.

    Step 7

    Cover the batter and let it rest for at least 20 minutes. The batter can be kept in the fridge overnight as well.

    Step 8

    Add the rest of the liquid and mix to form a smooth, watery batter.

    Step 9

    Add about 3/4 – 1 cup of the liquid and mix gently to form a smooth paste.

    Step 10

    Place the flour, salt and sugar in a large bowl.

  • 4 oz flour
  • 0.5 tsp salt
  • 2 tbsp sugar
  • Step 11

    Add the oil and whisk it in.

  • 2 tbsp oil
  • Step 12

    Place the milk and eggs in a jug/bowl. Whisk to combine (you should have about 2 cups of liquid).

  • 1.5 cup milk
  • 3 egg
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