- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 280 kcal
Quick summary
“Classic French crepes are ultra-thin and pliable discs prepared with a liquid batter of wheat flour, eggs, milk, and melted butter. The 30-minute rest ensures a silky texture and lacy edges when browning in a greased skillet.”
What you need to know
- The balanced proportion of milk and eggs for 1 cup of flour provides a fluid consistency that spreads easily.
- The 30-minute refrigerated rest relaxes the gluten proteins, preventing the dough from shrinking in the skillet.
- The melted butter incorporated into the batter prevents the crepes from sticking and eliminates the need for excess fat when frying.
Ingredients
Main
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups of milk
- 1 tablespoon of sugar
- 1 pinch of salt
- 2 tablespoons of melted butter
Instructions
Principal
- In a bowl, mix the wheat flour, sugar, and salt.
- Make a hole in the center and add the eggs, mixing slowly.
- Gradually add the milk, beating until the dough is homogeneous.
- Incorporate the melted butter and mix until a light consistency is obtained.
- Let the dough rest for 30 minutes for best results.
- Heat the skillet over medium heat and add a drizzle of oil or butter.
- Pour a ladle of batter and swirl skillet to spread evenly.
- Cook for 1-2 minutes until the edges are golden, then flip.
- Cook the other side for 1 minute and remove.
- Repeat the process until the dough is finished, keeping the crepes warm.
- Serve with fillings of your choice.
Chef's tips
- Sift the wheat flour when beating with the milk to ensure a smooth emulsion without suspended dry lumps.
- Quickly flick your wrist after pouring the ladle of batter to cover the entire bottom of the skillet in a homogeneous layer.
- Turn the disc as soon as the edges brown and release from the side of the skillet, taking about 1 minute per side.
Variations
- Add 1 teaspoon of fine orange zest or vanilla extract to the batter for fragrant sweet crepes.
- Incorporate 1 teaspoon of sifted 100% cocoa powder to make thin chocolate crepes.
- Fold the crepes into triangles and flambé in warm orange juice and liqueur syrup for the classic crepe Suzette dessert.
Substitutions
- Whole cow's milk can be replaced by skim milk or almond plant-based drink without changing the texture.
- Melted butter can be swapped for flavorless coconut oil or sunflower oil in the same amount.
- Refined sugar can be omitted if you prefer to use the dough exclusively for savory fillings.
How to store
Stack the ready crepes interleaved with parchment paper and store in a sealed container in the refrigerator for up to 3 days. Reheat quickly in a dry skillet for 30 seconds before filling.
Can it be frozen?
Crepe discs freeze very well stacked with plastic wrap between the layers in an airtight bag for up to 2 months. Thaw in the refrigerator for 2 hours and reheat in a warm skillet to regain flexibility.
What to serve with
Serve with artisanal berry jams, honey, hazelnut cocoa spread, or banana slices with cinnamon. For savory options, it pairs perfectly with gruyère cheese and thin slices of cooked ham.
Frequently asked questions
Does this dough work for both sweet and savory fillings?
Yes, the recipe takes only 1 tablespoon of sugar and a pinch of salt, working as a neutral base for sweet or savory fillings.
Can I blend the dough in the blender?
Yes, blending all ingredients in a blender for 1 minute facilitates homogenization; just respect the 30 minutes of rest before using.
Why does the crepe batter need to rest for 30 minutes?
The rest allows the starch molecules to absorb the liquid and the gluten to relax, preventing the crepe from becoming elastic or rubbery when frying.
How to prevent the first crepe from breaking when flipping?
Make sure the skillet is very hot over medium heat and greased with a minimum layer of butter before pouring the first ladle.
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