Crêpes (Thin French Pancakes)
In short: Paper-thin French pancakes made from a simple batter of flour, eggs and milk, folded with sugar and lemon or sweet fillings. It takes about 35 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 25 min
- Resting
- 1 h
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 455 kcal
French crêpes are paper-thin pancakes, eaten warm with sugar and lemon, jam or hazelnut cocoa spread. Families make them on 2 February for La Chandeleur, and crêperies serve them all year round. The batter is just flour, eggs, milk and a little melted butter, but it needs a rest so the flour relaxes and the crêpes stay tender. Cook them in a hot, lightly buttered pan and flip when the edges lift.
Instructions
- Whisk the flour, sugar and salt in a large bowl. Make a well in the center and add the eggs.
- Whisking from the center outward, pour in the milk a little at a time until the batter is smooth. Stir in the melted butter and the vanilla, if using.
- Cover and rest the batter for at least 1 hour at room temperature, or overnight in the fridge. It should be as thin as single cream, so add a splash of milk if it is thicker.
- Heat a 22 to 24 cm (9 in) nonstick skillet over medium-high heat and rub it lightly with butter.
- Pour in about 60 ml (1/4 cup) of batter and swirl the pan at once so it coats the base thinly.
- Cook for 1 to 1 1/2 minutes until the edges turn golden and lift away. Flip with a spatula and cook for 30 seconds on the other side. Stack on a plate, buttering the pan again after every second crêpe.
- Fill and fold each crêpe in half and then in half again, or roll it up. Serve warm.
Tips
- The first crêpe is usually a test. Adjust the heat and the amount of batter, and do not worry if it tears.
- For savory crêpes, leave out the sugar and vanilla and fill with grated cheese, or with sautéed mushrooms and spinach.
Questions and answers
Why do crêpes need to rest?
Resting lets the flour absorb the liquid and the gluten relax, which prevents tearing and gives a tender, even crêpe. Air bubbles also settle.
Can I freeze crêpes?
Yes. Stack cooled crêpes with baking paper between them, wrap and freeze for up to 2 months. Thaw at room temperature or warm them in a pan.
What is the difference between crêpes and American pancakes?
Crêpes have no raising agent and a thin batter, so they cook in a minute and come out thin and flexible. American pancakes use baking powder and are thick and fluffy.
How long does it take to make Crêpes (Thin French Pancakes)?
About 35 min in total: 10 min of preparation and 25 min of cooking.
How many calories are in Crêpes (Thin French Pancakes)?
About 455 kcal per serving, with 15 g of protein, 56 g of carbohydrates and 19 g of fat. These values are estimates.
Nutrition per serving
| Calories | 455 kcal |
|---|---|
| Protein | 15 g |
| Carbohydrates | 56 g |
| Fat | 19 g |
| Fiber | 2 g |
| Sugar | 10 g |
| Sodium | 230 mg |
Estimated values, calculated from the ingredients.
