Perhaps one of the easiest French classics to make! This basic French crepes are simple, but very good. Thin tasty crepes just like the ones you find in Paris, but right at home!
Last post was about Paris and writing about it made me wanna eat some French classic dishes! So the first recipe that came to mind was of these amazing crepes!
If you travel to Paris you will definitely come across many crepe vendors and will probably eat at least once (or twice) this delicious treat! But what toppings taste better? Well it depends on what you prefer. We love the Butter-Sugar Crepe (Crêpe Beurre Sucre) and the one with Nutella. But we also like some savory versions, like ham and cheese. And the best thing about this recipe is that you can either use it for sweet or savory crepes (I'll show you both versions).
I can't wait for you to try this recipe! And I can't wait to eat them again. And again 🙂
What are the ingredients to make French Crepes?
For this recipe you need all purpose flour, eggs, milk, butter, salt + sugar and vanilla extract for sweet crepes.
Tips to make these crepes
- You can make a version that can be used for both sweet and savory crepes. Use 1 tbsp of sugar and a pinch of salt.
- To make Butter-Sugar Crepes you will make the crepes just like the recipe and then you will brush each crepe with butter and sprinkle with sugar, then fold twice to form a triangle.
- If you think the batter is too thick, you can add a little milk, but little by little until you reach the right consistency.
- I highly recommend you use a nonstick skillet and lightly brush it with butter to avoid crepes from sticking.
Basic Crepes
Ingredients
- 1 cup + 1 tbsp all purpose flour
- 3 eggs lightly beaten
- 1½ cups milk
- 3 tbsp melted butter
For sweet crepes
- 2 tbsp sugar
- 1/2 tsp vanilla extract
- 1 pinch salt
For savory crepes
- 1/4 tsp salt
Instructions
- Place flour in a bowl. Add eggs and ½ cup milk. (for sweet crepes add sugar and vanilla, and for savory crepes add salt)
- Whisk until you get a smooth batter. Pour remaining milk and whisk until smooth.
- Cover batter and leave it in the fridge for 30 minutes.
- Remove from fridge and pour melted butter.
- Lightly brush a nonstick skillet with butter and heat over medium heat until hot.
- With a small ladle pour batter, immediately tilting and rotating skillet to coat bottom, and cook crepe, turning once, until just set and golden, about 1 minute total. Transfer to a plate.
- Add a little milk if batter is too thick.
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