French Crêpes
Thin, tender crêpes for sweet or savory fillings. Resting the batter makes them softer and easier to flip.
Prep10 min
Cook20 min
Rest / soak30 min
Makes10 crêpes
LevelEasy
Allergens: Gluten, Egg, Milk. Always check labels.
Ingredients
Method
- Whisk the flour, sugar and salt in a bowl. Make a well, add the eggs and a little milk and whisk to a smooth paste.
- Gradually whisk in the rest of the milk, then the melted butter. Rest the batter for 30 minutes.
- Heat a non-stick pan over medium heat and wipe it with a little butter.
- Pour in about 50 ml batter and swirl so it thinly coats the base. Cook for 1 minute until the edges lift.
- Flip and cook for 30 seconds more. Stack on a plate and repeat.
Cook's tip: Classic fillings: lemon and sugar, Nutella and banana, or ham, cheese and egg for a savory galette-style crêpe.
Tap a step to tick it off. Times are a guide; ovens, pans and ingredients vary.
