Classic Crepes
Thin, tender French crepes made from a quick blender batter. Fill them sweet with jam or lemon and sugar, or savory with ham and cheese.
- Makes
- 10 crepes
- Prep
- 10 min
- Cook
- 20 min
- Total
- 1 hr
Ingredients
Equipment
- Blender or whisk
- 8-inch or 10-inch nonstick skillet20 cm or 25 cm nonstick skillet
Instructions
Blend the flour, milk, eggs, melted butter, sugar and salt until completely smooth, scraping down the sides once. Let the batter rest in the fridge for at least 30 minutes so the crepes are tender.
Heat the skillet over medium heat and brush it with a little butter. Stir the batter, which may have separated.
Pour in about ¼ cup of batter while tilting and swirling the pan so it coats the bottom in a thin, even layer.Pour in about 59 mL of batter while tilting and swirling the pan so it coats the bottom in a thin, even layer.
Cook until the edges lift and the underside is lightly golden, 1 minute. Loosen with a spatula, flip and cook the second side for 20–30 seconds.
Slide the crepe onto a plate and repeat with the rest of the batter, stacking them. Brush the pan with butter every couple of crepes. The first one is often a test; that’s normal.
Notes
- Stacked crepes keep, wrapped, in the fridge for 3 days or frozen for 2 months. Warm them in a dry pan.
- Classic fillings: lemon juice and sugar, jam, sliced bananas with chocolate spread, or ham and grated cheese warmed in the pan.
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Nutrition estimate
- Calories
- 110
- Protein
- 4 g
- Carbs
- 12 g
- Fat
- 5 g
Per crepe, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
