Basic Crêpes
Tender, thin, and lightly sweet basic crêpes made with simple ingredients. Perfect for sweet or savory fillings and ideal for breakfast, brunch, or dessert.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 30 minutes (including rest time)
- Yield: 8 crêpes
- Category: Breakfast, Brunch, Dessert
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Ingredients
2 large eggs, room temperature
1 1/4 cups whole milk, room temperature
1 cup (120 g) all-purpose flour
4 tsp granulated sugar
1/2 tsp kosher salt
3 Tbsp unsalted butter, melted and cooled
1/2 tsp cold unsalted butter (for the pan)
Fresh berries and confectioners’ sugar, for serving (optional)
Instructions
- In a blender, blend the eggs, milk, flour, sugar, salt, and melted butter until smooth, about 1 minute. Cover and refrigerate the batter for at least 1 hour or up to 2 days.
- Preheat a 9-inch nonstick skillet over medium heat. Melt 1/2 teaspoon cold butter in the pan.
- Reduce heat to medium-low. Whisk the batter briefly, then pour 1/4 cup into the center of the skillet, swirling to coat the bottom.
- Cook until the top is set and the bottom is golden, about 45 seconds. Flip and cook for another 45 seconds.
- Fold the crepe into quarters and transfer to a plate. Repeat with remaining batter to make 8 crêpes.
- Serve warm with berries and confectioners’ sugar, if desired.
Notes
Letting the batter rest hydrates the flour and creates tender, pliable crêpes.
Batter can be whisked by hand if you don’t have a blender.
Add vanilla extract or citrus zest for additional flavor.
Finished crêpes can be stacked with parchment and refrigerated for 3 days or frozen for 1 month.
Nutrition
- Serving Size: 1 crêpe
- Calories: 115
- Sugar: 3g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
Find it online: https://chocolatecoveredamy.com/basic-crepes/
