How To Make French Crepes

How To Make French Crepes | #french #crepes #breakfast #dessert #dinner

Crêpes are one of my most favorite foods and certainly my number one pancake choice. This wasn’t always the case, as I’ve previously mentioned in my How To Make Buckwheat Crepes post. But now just the smell of crepes cooking makes me crazy and very impatient for the first bite.

I think its pretty difficult to find someone that doesn’t enjoy crepes, wouldn’t you agree? I mean what’s not to love about a super thin pancake that smells of butter and can be filled with just about anything. For me savory fillings are the first flavours I envision when I think of crepes. Most of the crepes I’ve eaten have been with savory fillings and that’s how I prefer to enjoy mine. But that doesn’t mean that I’ll ever turn down a crepe dripping with warm Nutella and packed with slices of bananas, because I love those too.

Regardless of how you prefer to eat crepes I believe it is one of those foods that everyone should know how to cook. It’s really quite simple and the ingredients are staples in our kitchens, so there’s no excuse not to learn. Plus crepes are a sumptuous food with which you can impress both your family and friends. With a little planning you can turn the meal into an elegant French treat.

How To Make French Crepes | #french #crepes #breakfast #dessert #dinner

Before we get to the recipe there are a few things I want to point out. First is that when it comes to crepe recipes the variations are as vast as the filling options. I don’t believe there is a wrong or right way, but really it comes down to individual tastes. I prefer a thinner pancake so my batter recipe is quite thin. My recipe is based a several authentic French recipes that I tweaked and morphed into the one I’m sharing today, and one I’ve used for many years now. These proportions are what work for me, but feel free to adjust as desired. Cook one crepe and if it’s too thin incorporate more flour, and if you feel it’s too thick add a bit more milk.

I believe it is very important to let the batter rest at least 1 hour, as this helps in thinning the batter and incorporating ingredients well. If you’ve ever visited a small creperie stall in Paris you’ll notice their batter sits out for long periods of time. Another great tip is to not go crazy on the butter, you only need a light coating. Lastly make sure your pan is hot so the crepes cook faster and also leave those nice marks on the pancake.

Okay, here’s my crepe recipe, enjoy!

How To Make French Crepes | #french #crepes #breakfast #dessert #dinner

How To Make French Crepes

Nancy Lopez & MexicanMadeMeatless.com
Homemade crepes are easy, inexpensive and delicious. Treat your family to a homemade French feast with these sumptuous pancakes. Have them for breakfast, lunch or dinner! (Makes: 12 crepes sized 21cm or 8.25 in crepe pan or regular pan)
5 from 17 votes
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Prep Time 1 hour
Cook Time 4 minutes
Total Time 1 hour 4 minutes
Course Breakfast, dinner, lunch, vegetarian
Cuisine French, international, vegetarian
Servings 4 -6
Calories

Ingredients
  

  • 1.5 cups or 220 g sifted all purpose flour
  • 1 cup or 250 ml whole milk
  • 1 cup or 250 ml water
  • 2 large eggs
  • 1 tsp salt
  • 1 tsp sugar
  • unsalted butter for pan

Equipment needed:

  • 21 cm or 8.25 in. crepe pan or regular nonstick pan
  • cup measuring cup or ladle

Instructions
 

  • In a large bowl mix all ingredients, except the butter, until there are no lumps and the batter is well combined. Set aside for at least 30 minutes, one hour is better, or overnight in the refrigerator.
  • Heat the crepe pan or regular pan over medium high heat, melt a little bit of butter, just enough to lightly coat. Scoop batter into either a 1/3 cup sized measuring cup or a ladle, pour the batter into center of pan. Lift and swirl the batter until you’ve created an even sized circle. Cook for 2 minutes flip and cook for another 1 to 2 minutes. The crepe will be slightly crispy around the edges and browned in center. Remove from pan, set aside and continue making crepes until all batter has been used up. Every 3 or so crepes add a little more butter to the pan.

Notes

!Notes: I know the batter will seem quite watery or runny. If the batter is thicker then you’ll end up with heavy or thicker crepes that need to be cooked longer. There are so many different recipes out there, I don’t think there is a wrong or write way, everyone has their own way. These proportions are what work for me, feel free to adjust as desired. !Tips: -It’s very important to let the batter rest at least 1 hour, as this helps in thinning and incorporating ingredients well – Do not add too much batter to the pan as it will cause thicker crepes and longer cooking time. – Make sure pan is hot to cook faster and leave those nice marks
Tried this recipe?Leave me a ⭐⭐⭐⭐⭐ review and tag me on social media @MexicanMadeMeatless or tag #mexicanmademeatless!
How To Make French Crepes | #french #crepes #breakfast #dessert #dinner

Now you’re ready to fill the crepes with whatever your heart desires, maybe it’s a fried egg, or Nutella and bananas, or perhaps a little drizzle of honey or a squirt of lemon juice. Whatever it is I hope you and yours enjoy this little taste of France. Bon appétit mes amis!

How To Make French Crepes | #french #crepes #breakfast #dessert #dinner
How To Make French Crepes | #french #crepes #breakfast #dessert #dinner

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5 from 17 votes

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100 Comments

  1. 5 stars
    I am dying to make these as i saw a delicious recipe on YouTube involving crepes it was a standard bechamel with gruyere cheese,chives and ham added that is placed in the middle of the crepes rolled put in a baking dish topped with remaining sauce and an extra layer of cheese and baked until bubbly and browned the usual recipe i use for crepes is quite thick and dosent spread far even on lowest heat and tend to tear when i roll them so i will be trying this with the recipe i stated i hope i dont break them in the pan thankyou for posting this recipe

  2. 5 stars
    I love this recipe, so easy and they tasted great! Always making these and I can never seem to find a good recipe, they always come out wrong. So I’m thankful I found this one! 😀

    1. Hi Monica,

      I would advice against storing filled crepes. They will turn soggy after a long period, if you’re doing it for I’d say under a half hour it should be ok, but really think it’s best to fill right before serving. Also this way your crepes can be slightly warm when you serve and taste better.

      1. Thank you for the advice. I’m taking a stack of crepes to my granddaughter in college who loves crepes stuffed wit nutella or apricot jam. I will take them unfilled and will also take a small jar of nutella and jam.