Makes approx. 18 Crêpes
Crêpes have the reputation of being difficult to make but are actually very simple. Whether you want to make a special breakfast in bed, or you’re looking for a different kind of summer dessert that doesn’t involve turning on the oven, these Simple French Crêpes will prove to be a real crowd-pleaser!
The possibilities are endless when it comes to filling them, from drained in chocolate sauce, filled with bananas and drizzled with caramel, to filling them with ham ragoût and cheese. The secret to a good crêpes is in the batter, it has to have the right proportions of ingredients and it is best when the batter is chilled for at least an hour or even overnight. This gives the gluten time to do its work, create air bubbles and give the batter a smoother silkier texture.
Ingredients;
- 2 C. plain Flour
- 3 Eggs
- 1/8 tsp. salt
- 2 C. whole milk
- 3/4 C. water
- 1 tbsp. sugar (omit for savory crêpes)
- 1 tbsp. melted butter
- 1 tsp. vanilla extract (omit for savory crêpes)
- More butter for frying the crêpes
Method:
Start by sifting the flour into a large bowl. Make a little well in the middle of the flour and crack in the three eggs. Beat the three eggs with a fork and start working in more flour as you go.
Switch to a hand beater and start adding the milk a little at a time incorporating and mixing until smooth as you go. Add the remaining ingredients. Mix well. Alternatively you could use a blender. Cover the bowl and place in the fridge for at least an hour.
Bring back to room temperature before frying the crêpes
Heat a 8″ skillet on medium high heat, add 1/2 tsp. butter and swirl the pan to cover the bottom. Now add just under a 1/4 C. of batter ( 3 tablespoons), again swirling the pan quickly so the batter covers the entire surface of the pan. Cook for about two minutes until golden underneath, lift crêpe slightly with your spatula to check. Pour an other 1/2 tsp butter over the crêpe and flip it over, cook for an other one to two minutes. Slide on to a plate and cover with foil. Continue this way until you have used up all your batter. You could keep your crêpes warm in a very low oven. Enjoy with your favourite topping.
Enjoy!
NOTE: I freeze leftover crêpes, wrapped individually and take them out as I need.
TCS 
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Those look amazing. I tried to make crepes for the first time this last weekend. I did savory–but these ones look delicious. I am going to need to try this one for sure.
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Mmm my mouth is watering.
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Thanks Jennie
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Crepes are the first thing I have when I visit Marche, a Swiss restaurant in Singapore. These French crepes just look delish! Can’t wait to try out the recipe. Thank you for sharing 🙂
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Thank you, I think you’ll like them and they’re so versatile.
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Love crepes, especially with fruits. Looks very tasty! 🙂
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This is sounds very nice. And the photographs are great!!
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Thank you so much Sumith.
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These look amazing!! I have always been so intimidated when it comes to making crepes!
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Thank you, it isn’t as hard as people think, honestly. Please give it a go, you’ll see.
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Love crepes but made them at home. I think i need to try your recipe now!
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Yes, please do. It is really worth it 🙂
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I made these and they were SO good!! Thank you!!
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I am so pleased to hear that Archana. Thank you very much. Have a great weekend
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