Sweet French Crepes
These delicate, paper-thin French crepes are the perfect canvas for your favorite sweet fillings like fresh berries, Nutella, or a simple dusting of sugar and lemon.
Ingredients
- •1 1/2 cups all-purpose flour (190g)
- •3 large eggs
- •1 1/2 cups whole milk (350ml)
- •3 tablespoons unsalted butter, melted
- •2 tablespoons granulated sugar
- •1 teaspoon vanilla extract
- •1/4 teaspoon salt
- •Additional butter for the pan
Instructions
- 1
In a large mixing bowl or blender, whisk together the flour, sugar, and salt.
- 2
Add the eggs, milk, melted butter, and vanilla extract, whisking until the batter is completely smooth and free of lumps.
- 3
If possible, let the batter rest in the refrigerator for at least 30 minutes to allow the flour to hydrate, which results in more tender crepes.
- 4
Heat a non-stick 8-inch skillet or crepe pan over medium heat and lightly grease it with a small amount of butter.
- 5
Pour about 1/4 cup of batter into the center of the pan, immediately tilting and rotating the pan to coat the bottom in a thin, even layer.
- 6
Cook for about 1 to 2 minutes until the edges lift slightly and the bottom is golden brown.
- 7
Carefully flip the crepe using a spatula and cook the other side for about 30 to 60 seconds.
- 8
Remove the crepe to a plate and repeat with the remaining batter, stacking the finished crepes to keep them warm.
💡 Chef tips
- For the smoothest batter, use a blender to mix the ingredients; if you whisk by hand, strain the batter through a fine-mesh sieve to remove any remaining flour clumps.
- You can make the batter up to 24 hours in advance and store it in the refrigerator; just give it a quick whisk before you start cooking.
- To keep crepes warm while cooking the rest, place them on a heat-proof plate set over a pot of simmering water and cover with foil.
✅ How it should turn out
The finished crepes should be golden-brown with delicate lacy edges, smelling of warm vanilla and butter, and possessing a soft, tender texture that melts in your mouth.