French Crepes With Delicious Toppings
A classic French recipe featuring delicate, thin crepes made with a simple batter of flour, eggs, milk, butter, sugar, and salt. Perfect for breakfast, brunch, or dessert, and versatile enough to pair with a variety of sweet or savory toppings.
7
Servings
Ingredients
- 100 grams all-purpose flour
- 3 large eggs
- 300 ml whole milk
- 30 ml unsalted butter melted (additional for cooking if desired)
- Pinch of salt
- 20 grams granulated sugar
Equipment
- Mixing bowl
- Whisk
- Measuring cups
- Non-stick pan or cast iron skillet
- Spatula
- Ladle or measuring scoop
Instructions
- Step 1: In a large mixing bowl, combine the flour, sugar, and a pinch of salt. Add the eggs and whisk until the mixture is smooth and no lumps remain.
- Step 2: Gradually add the milk to the batter, whisking continuously. Then incorporate the melted butter and mix until the batter is thin and evenly combined.
- Step 3: Heat a non-stick or lightly greased skillet over low heat. Once the pan is warm, add a small amount of batter and gently tilt the pan to evenly spread it into a thin layer. Alternatively, use a spatula to assist in spreading.
- Step 4: Cook the crepe for approximately 40 to 50 seconds on one side. If the batter does not sizzle upon contact with the pan, slightly increase the heat.
- Step 5: Using a spatula, gently lift and flip the crepe to cook the other side for an additional 30 to 40 seconds, or until both sides are lightly golden.
- Step 6: Transfer the finished crepe to a serving plate. Repeat the process with the remaining batter. Once all crepes are prepared, garnish with desired toppings such as fruit, syrups, or cheeses and serve immediately.
Notes
This quantity yields approximately 5–7 medium crepes.
To ensure crepes stay warm during batch cooking, wrap them in foil and place in a preheated oven at 150°C for a few minutes.
For best texture, allow the batter to rest for 30 minutes before cooking.
To ensure crepes stay warm during batch cooking, wrap them in foil and place in a preheated oven at 150°C for a few minutes.
For best texture, allow the batter to rest for 30 minutes before cooking.
Nutrition
Serving: 1serving | Calories: 146kcal | Carbohydrates: 16g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 44mg | Potassium: 109mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 276IU | Calcium: 68mg | Iron: 1mg