Today we’re having breakfast for dinner! I’m making very easy French crepes. Let me show you how.
French Crepes Ingredients
This recipe calls for simple ingredients: eggs, milk, water, vanilla, melted butter, salt, sugar and flour. I had to have some fun with the eggs!!!
How To Make French Crepes Step By Step
Step 1: Prepare the batter. Sift the flour into a bowl. Whisk in the sugar and salt. Add all of the wet ingredients and whisk until smooth. Note: you may see a few lumpy areas, but if you have whisked well, it’s just the butter solidifying if you hadn’t let it cool down long enough.
Step 2: Grease the pan and pour in the batter. Yes, my pan is labeled “non-stick”, but in my experience when making crepes, they CAN and WILL stick to a non-stick pan, so to keep things on the safe side, I grease the pan with butter anyway. Heat the pan on medium high until it’s quite hot. Pour about 1/4 up of the batter into the pan.
Step 3: Tilt the batter. Working QUICKLY AND CONFIDENTLY, start tilting the pan back and forth, front and back, using a circular motion to make sure all of the batter covers the pan and is quite thinly spread. See my video at timestamp 3:32 for a visual of this process and Step 4. Let the crepe cook until there are bubbles forming on top and the crepe starts to brown around the edges.
Step 4: Flip the crepe. Using a spatula, you can take a peak under the crepe to see if it’s cooked to your liking. When ready, slip the spatula under the crepe and very quickly and confidently flip it over. The bottom should be fully cooked within 30 seconds.
To keep your crepes warm while you finish up the batter, wrap them with foil. Alternately you can keep them warm in a low-heated oven – just make sure to seal them in foil so they don’t get crisp.
This is an easy recipe for French crepes.
Ingredients
1 cup (150 g) all purpose flour
1/4 cup (55 g) brown sugar
1/4 tsp (2 g) salt
1/2 cup (125 ml) milk
1/2 cup (125 ml ) water
2 eggs
1 tsp (5 ml) vanilla
2 tbsp (45 ml) melted butter, cooled (reserve some for pan)
Directions
- Sift the flour into a large bowl. Whisk in the sugar and salt.
- Add all of the wet ingredients and whisk until smooth.
- Grease a 9-10″ non-stick crepe or frying pan with butter and heat on medium high heat.
- When the pan is hot, pour 1/4 cup of batter into the pan. Lift the pan off the burner and tilt it in circles until your batter covers the entire pan and is very thin. (See this section of my video at timestamp 3:32 for a visual).
- When the top of the crepe starts to bubble and the edges are browning, take a spatula and peak underneath. If the color is how you like it, flip the crepe. To flip the crepe, slip the spatula under the crepe and quickly flip it over.
- The bottom should brown quite quickly so keep an eye on it. When the crepe is cooked, transfer it to a plate and cover it with foil to keep it warm. You could also keep the crepes warm in your oven while you finish up the batter.
- Continue making crepes with the remainder of the batter.
Recipe Video Instructions
Notes
- I use brown sugar, but feel free to use any sugar that you like.
- Always add the wet ingredients to the sifted/whisked dry ingredients and whisk well to avoid lumps.
- If you notice your crepes are browning too quickly, turn the heat down a notch.
