French Crêpe法式薄饼
A simple and flavorful French crêpe recipe. Great for breakfast and snack
Equipment
- 10.5“ frying pan
- large mixing bowl
- whisk
- small bowl
- thin spatula
Ingredients
- 2 cups all purpose flour (no need to be full)
- 2 cups whole milk (could be 2¼ cups)
- 3 large eggs
- 2.5 tbsp butter
- 2 tbsp sugar
- 1 tsp salt (optional)
Instructions
- Warm up the milk in a microwave for 45-60 seconds, and set it aside for the future step
- Add two cups of all-purpose flour to the large mixing bowl. Make a "well" in the center with a hand or spoon
- Crack open the eggs, and add them to the flour "well". Slowly stir the egg in a circle to gradually incorporate the flour into the egg liquid. Continue the process until the liquid is still flowable but about 60% of flour has been mixed with the egg
- Add about 1/3 of cup of milk to middle of the egg/flour batter. Slowly stir in a circle to continue to bring flour to the batter
- After all the milk is added, add the sugar, and continue to stir for about 2 mins
- Put butter into the small bowl, cover it with a small plate or wrap, and warm it up in the microwave for 45-60 seconds
- Add the molten butter to the batter, and mix for 3-4 minutes
- Cover the mixing bowl with a wrap, and let it rest for 60-75 mins. Stir for 1-2 mins before toasting
- Place the pan on the stove, and turn the heat to high. Once the pan is hot, turn the heat to medium. Take the pan off the heat
- Hold the pan with one hand and tilt the pan to lower one corner. Scoop 1/3 cup of the batter and pour it to the lower corner. Lift the lower corner and quickly move the pan swirly to make sure the batter covers the entire pan
- Place the pan back onto the heat. For about 10-15 seconds (or when the edges turn golden brown), use a spatula to pop up part of the edge. Continue to insert the spatula underneath the crepe and flip it
- After about 10-15 seconds, flip the crepe. Toast both sides for 10-15 seconds
- Continue the process until the batter runs out
- Serve with a drink or other dishes
Video
Notes
- A lot of recipes either run the dry flour through a fine strainer or let the batter go through the strainer to remove/avoid lumps. Using the process in this recipe and with a good mixing, the resulting batter is pretty smooth without straining.
- Depending on the flour you use, you might need to add more milk or liquid to make the batter thinner to flow better.
- Most recipes also add some salt. I didn't notice the difference when I skipped the salt.
- Vanilla extract, rum, and lemon zest are pretty common and easily available ingredients used in crepe recipes to bring additional flavor. I don't have any of these ingredients.
- Some people like to make salty crepes instead of sweet ones. You simply reduce or take out the sugar and replace it with some salt.