Crepes
French crepes are thin, delicate pancakes that can be stuffed with either sweet or savory fillings. This easy recipe will walk you through everything you need to know about how to make the best crepes.
Servings: 12 crepes
Calories: 104kcal
Ingredients
- 2 eggs
- 1 egg yolk
- 4 ounces cake flour (about 3/4 cup)
- 2 tablespoons granulated sugar
- 1/8 teaspoon salt
- 5 ounces whole milk
- 5 ounces heavy cream
- butter (for cooking)
Instructions
- Whisk together the eggs and yolk in a medium bowl.2 eggs, 1 egg yolk
- Add the flour, sugar and salt and whisk until smooth.4 ounces cake flour, 2 tablespoons granulated sugar, 1/8 teaspoon salt
- Gradually add the milk and cream. The mixture should be thin. You can add more milk and/or cream if needed.5 ounces whole milk, 5 ounces heavy cream
- Strain through a fine mesh strainer before using.
- Heat an 8-inch skillet on medium. Brush a thin layer of butter onto the bottom of the pan (just enough to coat it) with a silicone brush.butter
- Scoop out about 3 tablespoons of batter (slightly less than 1/4 cup). Pull the skillet off the heat and pour in the batter turning the pan side to coat the entire bottom with the batter.
- Cook for 1-2 minutes or until the bottom is lightly browned.
- Using a spatula, pull the edges of the crepe away from the pan, then slide the spatula underneath to lift and flip the crepe.
- Cook an additional 1-2 minutes or until lightly browned. Remove to a plate and repeat with more butter and batter until all the batter is used.
Notes
Tips and Techniques
- You can use 10 ounces of half-and-half in place of the milk and heavy cream.
- Using a heavy bottomed skillet will help distribute the heat for more even cooking. You can use a dedicated crepe pan or a nonstick or cast iron skillet.
- Cook crepes on medium heat so that the pan doesn't get too hot and cook the crepes before you're able to swirl the batter around it completely. You can also lift the pan up off of the heat while swirling to give you even more time.
- Allow the batter to rest at least an hour or two in the refrigerator before cooking. This is not absolutely necessary, but it does help give you the most perfect crepes.
- Store leftover crepes tightly covered in the refrigerator. Consume within 2-3 days.
Nutrition
Serving: 1crepe | Calories: 104kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 43mg | Potassium: 50mg | Fiber: 1g | Sugar: 3g | Vitamin A: 254IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg