Description
This Simple Homemade Crepes recipe is a classic French breakfast or dessert that features thin, delicate pancakes made from a smooth batter of flour, eggs, milk, butter, and a hint of salt. Lightly cooked in a non-stick skillet, these crepes are perfect for wrapping sweet or savory fillings and are easy to prepare at home with just basic ingredients.
Ingredients
Scale
Crepe Batter
- 1 cup All-Purpose Flour (Sifted before measuring to avoid lumps.)
- 2 large Eggs (Beaten well before adding to the mixture.)
- 1.5 cups Milk (Whole milk preferred, but any type can be used.)
- 2 tablespoons Unsalted Butter (Melted, to add flavor and prevent sticking.)
- 0.25 teaspoon Salt (Enhances overall flavor.)
Instructions
- Gather Ingredients: Measure all ingredients accurately to ensure the perfect crepe batter consistency.
- Mix Dry Ingredients: In a mixing bowl, combine the sifted flour and salt, whisking them together evenly.
- Beat Eggs: In a separate bowl, beat the eggs until frothy to incorporate air and ensure smoothness.
- Combine Eggs and Flour: Pour the beaten eggs into the flour mixture, stirring gently to start forming the batter.
- Add Milk Gradually: Slowly add the milk while whisking continuously to prevent lumps and create a smooth batter.
- Add Melted Butter: Stir in the melted butter to add richness and prevent sticking during cooking.
- Rest Batter: Let the batter rest at room temperature for at least 30 minutes to relax the gluten and improve texture.
- Heat Skillet: Warm a non-stick skillet over medium heat and lightly grease it to prepare for cooking.
- Pour Batter: Pour a ladleful of batter into the center of the skillet and swirl the pan to spread the batter evenly into a thin layer.
- Cook First Side: Cook for 1-2 minutes until the edges start to lift and the bottom turns golden brown.
- Flip Crepe: Carefully flip the crepe and cook for another 30 seconds to 1 minute until the other side is lightly browned.
- Repeat Process: Transfer the cooked crepe to a plate and continue the process with remaining batter, greasing the pan as needed.
- Serve: Serve the crepes warm with your choice of fillings or toppings such as fruits, Nutella, or savory options.
Notes
- Resting the batter is crucial to achieving tender crepes.
- Use a non-stick skillet to prevent sticking and avoid tearing the crepes.
- You can refrigerate the batter overnight for enhanced flavor and texture.
- Adjust milk quantity slightly if batter is too thick or thin; consistency should be like heavy cream.
- Keep cooked crepes warm by placing them on a plate covered with foil or a clean kitchen towel.
- Crepes can be frozen with parchment paper between each to prevent sticking.
