Being French born and raised, I’ve been making crêpes since I was very little, barely tall enough to peek over the kitchen counter. It was one of those things, like tying your shoes or riding a bike, that I learned early on. So, there’s something about this recipe that feels like home. It’s comforting and I’m excited to share this piece of my childhood with you.
This is a recipe I use often, coming back to it every few weeks to enjoy some crêpes with a hot chocolate or a smoothie. They’re tender, soft and smooth and such a nice, sweet treat to have when it’s raining outside (or not).
Before you begin, remember that your crêpes don’t have to be perfect! In fact, It’s the imperfections that make them special!
The ingredients for Perfect Crêpes
Here are the ingredients you will need to make 15 delicious French crepes:
- 250g (2 cups) of all-purpose flour
- 50cl (2 cups) of whole milk
- 3 large eggs
- 2 tablespoons of sugar
- A pinch of salt
- 50g (3.5 tablespoons) of unsalted melted butter (and some for the cooking)
- A teaspoon of rhum (optional but it gives a nice flavour to the crêpes)
Let's begin!
Mix The Ingredients
In a large bowl, whisk together the flour, the salt and the sugar. Create a well in the center for the eggs. As you whisk them in, gradually pour in the milk to ensure a smooth, lump-free batter. Feel free to use an electric whisk or strain the batter through a sieve if you’re having trouble avoiding lumps.
Let The Batter Rest
Cover your batter with a plastic wrap and let it rest in the refrigerator for 1 hour. This allows the flour to fully hydrate and results in more tender crêpes. You don’t have to let it rest for so long, but it is preferred if you want the perfect crêpes.
Cook The Crêpes
Heat a non-stick pan, or a crêpe pan if you have one, over medium heat. Give your batter a quick whisk and lightly butter the pan. Pour a large scoop, about ¼ cup, of batter into the center of the pan, titling and swirling the pan in your hand to spread the batter thinly across the bottom. You can always experiment with the thickness by adjusting the amount of batter you pour into the pan and the heat of your pan, some prefer ultra-thin crêpes and others a bit thinker, so it’s up to you.
Cook the crêpes until the edges begin to lightly brown. After about 1 to 2 minutes, you should be able to get your spatula easily under the crêpe. Then with your spatula gently flip the crêpe over and cook the other side for an additional minute, or until lightly golden. If you’re feeling daring, give that pan a flip! Just remember, the ceiling is not a taste tester.
Serve And Enjoy!
Stack the cooked crêpes on a plate. You can serve them warm with your choice of fillings or toppings such as sugar, Nutella, honey, jam or even fruits and whipped cream (or really anything that suits you).
Bon appétit!
