Authentic French Crêpes

Ingredients

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 large eggs 2 large eggs
• 1 1/4 cups (300ml) milk 1 1/4 cups (300ml) milk
• 1 tablespoon sugar 1 tablespoon sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted 2 tablespoons unsalted butter, melted
• Additional butter or oil for greasing the pan Additional butter or oil for greasing the pan

Nutrition

• Calories (kcal / KJ): 160 kcal / 670 KJ
• Fat (total, saturated): 6g, 3g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 6g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, sugar, and salt.
2. 2.
   In a separate bowl, beat the eggs and then add them to the flour mixture.
3. 3.
   Gradually pour in the milk while whisking continuously until a smooth batter forms.
4. 4.
   Stir in the melted butter and let the batter rest for 30 minutes at room temperature.
5. 5.
   Heat a non-stick skillet or crêpe pan over medium heat and lightly grease it with butter or oil.
6. 6.
   Pour 1/4 cup of batter into the pan, swirling it around to evenly coat the bottom.
7. 7.
   Cook the crêpe for about 1-2 minutes until the edges start to turn golden brown.
8. 8.
   Flip the crêpe using a spatula and cook for an additional 1-2 minutes.
9. 9.
   Transfer the cooked crêpe to a plate and repeat the process with the remaining batter.
10. 10.
    Serve the crêpes warm with your choice of fillings and toppings.

Treat your ingredients with care...

• Flour — Sift the flour before measuring to ensure a smooth batter.
• Eggs — Use room temperature eggs for better incorporation into the batter.
• Milk — Whole milk is preferred for a richer flavor, but you can use low-fat milk if desired.
• Butter — Make sure the melted butter is cooled slightly before adding it to the batter to avoid cooking the eggs.

Tips & Tricks

• Use a non-stick skillet or crêpe pan for easy flipping and removal.
• Adjust the thickness of the batter by adding more milk for thinner crêpes or more flour for thicker ones.
• Let the batter rest to allow the gluten to relax, resulting in more tender crêpes.
• Swirl the pan immediately after pouring the batter to create thin and even crêpes.
• Keep the cooked crêpes warm by stacking them on a plate covered with a clean kitchen towel.

Serving advice

Serve the crêpes warm, either folded into triangles or rolled up. Dust them with powdered sugar or drizzle them with maple syrup for a sweet treat. For a savory option, fill them with ham and cheese, spinach and feta, or sautéed mushrooms.

Presentation advice

Arrange the crêpes on a platter, overlapping them slightly to create an inviting display. Garnish with fresh berries, mint leaves, or a dollop of whipped cream for an elegant touch.