French Crepe Recipe
This French Crepe Recipe makes the perfect weekend breakfast served traditional with lemon and sugar or maybe something a little more decadent like chocolate and banana!
Traditional French Crepes
these French Crepes are by far my most favorite weekend breakfast! They’re so light, delicate and delicious and best of all you can fill them with whatever your heart desires! Although you can never go past lemon and sugar for a classic!
I make the batter for these the night before so they are minimal effort for a lazy Sunday morning. Serve them on the table with a bunch of different fillings so everyone can make their own.
A simple and foolproof Crepe Recipe
French Crepes are one of the easiest recipes to make at home. You only need a few basic ingredients that you most likely already have in your kitchen.
This recipe can be made in a mixing bowl with a whisk or hand mixer or an even easier method is to use a blender. You’ll get a completely smooth batter in a matter or minutes with minimal effort.
French Crepes Fillings
There are so many different filling option for Crepes whether you want something sweet for breakfast or dessert or a French Savoury Crepe
This recipe is already so simple and easy to make but there’s a perfect way of making it with even less effort and also less chance of lumps! A blender.
If you want to make your crepe batter in a blender you want to make sure you have enough time to do this the night before. Leaving the batter in the fridge overnight lets it relax so the gluten doesn’t make them as tough and slo they wont tear while flipping.
Add all your ingredients to a blender, the flour, salt, eggs, milk and melted butter. Wizz it for a few seconds until you have a completely smooth mixture.
Cover and place in the fridge overnight!
Why do these Crepes have no sugar?
Traditional French Crepes don’t contain sugar. They’re thin and made for filling with ingredients, those can be savoury or sweet. If you would like the Crepes to be sweet you can add 1-2 Tbsp of white sugar to the batter.
Equipment needed for this French Crepe Recipe
Fry Pan or Crepe Pan – If you make Crepes often I would recommend a Crepe Pan. This sides are much lower so it makes it easier to flip and also spread out the crepes. If you only them once in a while a large fry pan will do the trick perfectly!
Blender – If you want to make this recipe super easy and simple I recommend using a blender! I removes all lumps in the batter and combines the ingredients in 20 seconds.
Crepe Tool – Completely not ‘needed’ but super helpful. The tool helps to spread out the crepes evenly in the pan. If you don’t have one tilting the pan will do the job.
Ingredients
- 1 Cup / 125g Flour
- 1/2 tsp Salt
- 2 Eggs
- 1 1/4 Cup / 300ml Milk
- 2 Tbsp / 30g Butter
Instructions
In a medium sized mixing bowl sieve in the flour and salt to remove any lumps. Set to the side.
Melt the butter in the microwave or in a small saucepan. Set to the side to cool.
In a smaller mixing bowl crack in the two eggs and pour in the milk. Use a whisk to combine the ingredients together really well. Make sure there is no stringy bits from the egg.
Pour a 1/3 of the egg and milk mixture into the bowl with the dry ingredients. Use a whisk to combine the ingredients together well until there are no longer any lumps.
Add another 1/3 and repeat the process.
Finally add the remaining wet ingredients and the melted butter. Whisk to combine.
Cover the bowl and place into the fridge for at least 30 minutes or overnight. This will let the Crepe batter relax and stop any tearing while cooking.
When you are ready to cook the crepes remove the bowl from the fridge and give it a quick whisk.
Heat a large frypan or a crepe pan over medium heat. A crepe pan isn't necessary but it makes the job easier if you cook crepes often.
Grease the pan with the smallest amount of butter and pour in 1/3 cup of crepe mixture. Tilt the pan to spread the batter evenly or use a crepe tool.
Cook over medium low heat for about a minute or until the top looks set. Use a spatula to flip the crepe over and cook on the other side for about 30 seconds.
Repeat with the remaining batter, adjusting the heat if the crepes are cooking too fast or getting too much color.
Fill your Crepes with your favorite fillings and either roll up or fold in half twice to get a wedge shape.
Notes
The French Crepe batter will keep in the fridge for 2-3 days so it's great for making a head of time.
The cooked crepes can be kept in the fridge for 1-2 days, Keep them covered to stop them drying out and reheat in a frypan before serving.
French Crepes do not contain sugar. You use fillings to sweeten them!
French Crepes Fillings
Lemon Juice and Sugar
Jam and Whipped Cream
Nutella and Banana
Ham and Cheese
Cream Cheese and Smoked Salmon
