Whisks — A good set of whisks is a must for all of your baking needs. Blender — Any good blender will do. I use my Vitamix blender which is a pretty powerful blender. Flat spatula — to easily flip the crepes. Looking for more recipes?
Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
This site uses Akismet to reduce spam. Learn how your comment data is processed. We fill our sweet crepes with Lotus butter, almond butter, jam, Nutella of course. Savory crepes are filled with mashed potato… a bit time consuming, but sooo worth it! This is my go-to French crepe recipe. Thank you! Made crepes for the fam today for the first time and they absolutely loved it! The batter was on point and measurements provided for skillet were accurate, will definitely stick to this recipe and have crepes a lot more often.
Irene here That rating was 5 stars not one. I will keep ractising to get a circle shape though. Thank you. I have been eating and making crepes my entire life, and was here looking more for technique, than recipe since I went drunk shopping online and bought an electric crepe pan. Thank you!! This recipe is absolutely amazing! Because of it everyone in my family, and all my relatives nominated me as the best crepe chef.
With a few moderations of my own, these crepes are fantastic!!!!! This is a great recipe! Having not made crepes for over a decade I was nervous. My teenage daughter has never made crepes before but surprised me with crepes for my birthday this morning!.
She nailed it! Perfect recipe. First time making crepes, just added a little vanilla, really easy recipe to follow and they turned out delicious….
I believe the instructions are incorrect. It should say 8 ounces, not four. Perhaps you forgot to take out the first part? Hi Naomi! I believe you got weight measurements and volume measurements confused. The 4 ounces of flour is indeed correct. I used fl oz for the milk, because that is a liquid measurement.
Hope that clears up the difference between fluid ounces vs ounces. And the recipe yields perfect crepes. I hope that helps! The recipe does already include US customary and metric units. Looks yummy. I will try to make this for my family. I will introduce your recipe for my friends. Thank you so much. Thank you I loved what it has to offer. I have a question if you can help me.
How many crepes can I make with one kilo of flour if I used a 40cm Commercial frying pan to make crepes. Thank you for this recipe! It was delicious and your instructions were incredibly thorough and easy to follow.
This was my first time making crepes and they turned out exactly how I remember them in Paris. I really liked this french crepes recipe! Thanks for sharing the recipe. So good, I doubled the recipe but probably should not have doubled the melted butter lol. I loved this recipe! Used it for my first time making crepes and these turned out excellent.
Thank you for sharing! First, when you make crepes, you have to tilt the hot, slightly greasy pan and pour the batter in the from the edges. DO NOT start in the center or else you will end up with "the batter would settle to the center before setting" as stated in an earlier comment. Secondly, immediately after you cook them, place them in a tupperware with the lid covering them, but NOT sealed.
This will keep them warm and moisten the edges and other crispy areas. This is the perfect crepe recipe! The taste and consistency are on point. So any complaints people have about this recipe is not because of the batter, it's because of not cooking them correctly.
These are great and truly easy to make! Read More. Most helpful critical review coco. Rating: 1 stars. I have made many crepes with many different recipes and this one didn't work - the porportions were wrong Read More. Reviews: Most Helpful. Rating: 4 stars. Also I am a bit of a cheater on rolling the batter in the pan, I use a 12 inch non stick skillet with taller sides so that I get a perfectly round crepe every time and they don't get crispy this way if you put just enough batter to coat the pan then the whole things cooks evenly and you really don't have a need to flip the crepe.
Mine came out pale and thin, I did not find that the sugar at all contrubuted to any kind of browning of the crepes as others mentioned, perhaps they are using a pan that is too hot, I cook mine on medium low heat and never have a problem.
Although this is not the simpliest of recipes, it definately the best so far. I served it to my wife without anything topping on it all, and she loved it. That was the proof that I was looking for in a good crepe. I believe the added eggs and the use of butter makes all the differnce. Be sure to follow the instructions and your will not be disappointed.
Perhaps the fact that her birthplace was Canada was important. Quebec, to be specific, the only spot in North America where the official language is French. Nearly every cultural cuisine on earth lays claim to some kind of pancake, made from a liquid batter on a hot, flat surface. The etymology for most western-style pancakes, both thick and thin, tends to come down through one of two major pipelines. And you simply cannot beat childhood memories of food!
But more than just for personal reason, I adore this recipe because it creates extremely light and airy crepes. This Sweet Crepe Recipe is also super easy to make and very forgiving, making it almost impossible to fail. They can be served as a sweet or savoury dish, with the addition of Sugar or Salt in the batter and a sweet or savoury filling. Butter or brown butter is often added to the batter to bring some richness and flavour, but many other ingredients can also be used to flavour the dessert such as Vanilla, Lemon Zest or even Alcohol!
A little bit of Sugar and a pinch of Salt is added to the batter if made sweet, as well as Butter for flavour and richness. The butter can be browned to add a nutty flavour, but I simply used melted butter here. As mentioned above, one of the great thing about this recipe is that it is extremely forgiving. As opposed to other French Pastry recipes that require high precision, this one can be easily adapted to suit your taste or food requirements.
Crepes are seriously SO easy to make. All you need is one bowl and a whisk! Let's look at the different steps in detail. Once your batter has had time to rest in the fridge, it is finally time to cook them! Cooking them is probably the more 'technical' part of this recipe, as it takes a bit of training to get the perfect round and thin crepe.
Don't worry though, you will get the hang of it very quickly if it is your first time! With a regular Non Stick Pan, you will need to pour some batter on your pan held on an angle, then move and rotate the pan to spread the batter and create a round shape. A bit tricky. Alternatively, with my Chasseur Crepe Pan , I simply had to pour some batter in the centre of the hot pan and use the Crepe Spreader in a circular movement to create the perfect crepe shape.
The spreader also helps to make extremely thin crepes - which would be almost impossible to get with a regular pan.
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