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Crêpes
Serves 16 - 18 Prep 5 min Cook 1 min Total 6 min Type Dessert Origin French

Crêpes

France's thin pancake: a loose batter of flour, eggs, milk and butter swirled in a hot pan and cooked seconds till lacy at the edges.

Serves 16 Prep 5 minutes Cook 1 minute Units Rate

Ingredients

  • 125 grams plain flour
  • 15 grams caster sugar
  • pinch of salt
  • 2 eggs
  • 325 ml milk
  • 100 ml double cream
  • few drops of vanilla extract
  • 20 grams Clarified Butter (Beurre Clarifié) (to cook)

Overview

Classic French crèpes: delicate, tissue-thin pancakes with a tender crumb and subtle vanilla flavor, serving as the foundation for infinite sweet and savory variations. These timeless crèpes are fundamental to French cuisine yet require precision and practice to master, rewarding with elegant, versatile results.

Method

To make the batter

  1. Put the flour, sugar and salt into a bowl.
  2. Add the eggs, mix well with a whisk, then stir in 100 ml of the milk to make a smooth batter.
  3. Gradually stir in the rest of the milk and the cream.
  4. Leave the batter to rest in a warm place for about an hour.

To cook

  1. Give the batter a stir and flavour with the vanilla extract,
  2. Brush a 22 cm crêpe pan with a little clarified butter and heat.
  3. Ladle in a little batter and tilt the pan to cover the base thinly.
  4. Cook the crêpe for about 1 minute.
  5. As soon as little holes appear on the surface of the crêpe, turn it over and cook the other side for 30 - 40 seconds.
  6. Transfer to a plate and cook the rest of the batter, stacking the crêpes interleaved with greaseproof paper as they are cooked.

Notes

  • Resting the batter for approximately one hour allows the flour to fully hydrate and develops gluten, resulting in tender crépes rather than tough ones
  • The tilting motion essential when initially pouring batter is the skill that separates perfect thin crépes from thick pancakes; practice develops the muscle memory
  • The quick flip timing (when small holes appear) is learned through practice; too early and the crépe tears, too late and it browns before cooking through
  • Cooking only 30-40 seconds on the second side maintains delicate texture; overcooked second sides become crispy rather than tender

Serving

Serve crépes warm or at room temperature with sweet or savory fillings and accompaniments. They adapt to any dessert concept from simple lemon and sugar to elaborate cake-like constructions. Their neutral flavor allows other components to shine.

Storage

Cooled crépes stack beautifully on a plate and keep at room temperature, covered with plastic wrap, for up to 2 days. They can also be frozen between sheets of parchment paper for up to one month; thaw at room temperature before use. Reheat gently in a dry pan if needed, though room-temperature serving is often preferable.

Typically French, these classic crêpes can be filled with numerous delicious ingredients, ranging from lemon and sugar, to crème patissière and fruits. The choice is limited only by the imagination. The vanilla extract can be replaced by orange water or a little grated lemon zest.

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