Sweet French Crepes
These delicate, paper-thin French crepes are the perfect canvas for your favorite sweet fillings like Nutella, fresh berries, or a simple dusting of powdered sugar.
Ingredients
- •1 cup (125g) all-purpose flour
- •2 large eggs
- •1/2 cup (120ml) whole milk
- •1/2 cup (120ml) water
- •1/4 teaspoon salt
- •2 tablespoons (30g) unsalted butter, melted
- •1 teaspoon vanilla extract
- •Additional butter for the pan
Instructions
- 1
In a large mixing bowl or blender, whisk together the flour and eggs until smooth.
- 2
Gradually add the milk and water while stirring to prevent lumps from forming.
- 3
Stir in the salt, melted butter, and vanilla extract until the batter is completely smooth and thin.
- 4
Let the batter rest at room temperature for at least 15 minutes to allow the flour to hydrate.
- 5
Heat a non-stick skillet or crepe pan over medium heat and lightly grease with a small amount of butter.
- 6
Pour about 1/4 cup of batter into the center of the pan and immediately tilt and rotate the pan to spread the batter into a thin, even circle.
- 7
Cook for about 1 to 2 minutes until the edges lift easily and the bottom is lightly golden, then flip and cook for another 30 seconds.
- 8
Remove from the pan and repeat with the remaining batter, stacking the finished crepes on a plate to keep them warm.
💡 Chef tips
- For the smoothest texture, strain the batter through a fine-mesh sieve before resting to remove any stubborn flour lumps.
- If you want to make these ahead, you can store the batter in the refrigerator for up to 24 hours; just give it a quick whisk before cooking.
- To keep crepes warm while cooking the rest, place them on a 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.