Easy French Crêpes

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Crêpes are thin, lacy pancakes you can fill with almost anything. The batter is a blender job and the cooking is a minute per side.

Rest the batter for 30 minutes. It relaxes the flour and makes the crêpes tender and easy to flip.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

Photo credits: Photo 1: Svitlana on Unsplash; Photo 2: Natalia S on Pexels; Photo 3: Unaizat Abdulgamidova on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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Easy French Crêpes

Author: KP Cooking Method: Pan-Frying Cuisine: Brittany (Bretagne), French Courses: Breakfast, Dessert Recipe Keys: Kids Vegetarian Meals

Prep Time 10 mins Cook Time 15 mins Rest Time 30 mins Total Time 55 mins

Servings: 4

Description

Thin, delicate French crêpes made with a simple blender batter. Fill with sugar and lemon, jam or fruit for breakfast or dessert.

Ingredients

Servings

• 125 g all-purpose flour (1 cup)
• 2 eggs
• 250 ml milk (1 cup)
• 120 ml water (½ cup)
• 2 tbsp melted butter (plus a little for the pan)
• 1 tbsp sugar (for sweet crêpes)
• 1 pinch salt
• lemon and sugar, jam, fruit or Nutella (to fill)

Instructions

1. Blend or whisk all the ingredients until completely smooth. Rest the batter 30 minutes, or overnight in the fridge.
2. Heat a non-stick pan over medium heat and lightly butter it.
3. Pour in about ¼ cup of batter and tilt the pan to coat it in a thin layer.
4. Cook about 1 minute until the edges lift and the underside is golden, then flip and cook 30 seconds. Stack on a plate.
5. Fill with lemon and sugar, jam, fruit or Nutella and fold.

Note

The first crêpe is a test, so adjust the heat and thin the batter with a splash of water if needed; it should be like thin cream. For savory crêpes leave out the sugar and fill with cheese, ham or spinach. Keeps 2 days in the fridge and freezes for 2 months with parchment between.