Teresa's Recipes
Classic French Crepes
Indulge in the delicate allure of classic French crepes, a versatile dish that can be enjoyed for breakfast, dessert, or even as a savory treat. Originating from Brittany, France, these thin pancakes are a culinary canvas ready to be filled with your favorite sweet or savory ingredients. Whether you prefer the rich taste of Nutella with fresh strawberries or a savory combination of ham and cheese, these crepes are sure to impress your family and friends.
Ingredients
- 1 cup All-purpose flour
- 1 1/2 cups Milk
- 3 large Eggs
- 2 tablespoons Granulated sugar
- 1/4 teaspoon Salt
- 3 tablespoons, melted (plus more for cooking) Unsalted butter
- 1 teaspoon (optional for sweet crepes) Vanilla extract
Dietary Notes
- Servings: 8
- Dish Type: Breakfast/Dessert
- Prep Time: 10 minutes
- Rest Time: 30 minutes
- Cook Time: 20 minutes
- Calories: 120
- Fat: 5g
- Carbs: 15g
- Protein: 4g
- Sodium: 150mg
- Sugar: 2g
Instructions
- In a large mixing bowl, whisk together the flour, milk, eggs, sugar, salt, melted butter, and vanilla extract (if using) until the batter is smooth and well combined.
- Cover the bowl with plastic wrap and let the batter rest for at least 30 minutes at room temperature. This helps to create a more tender crepe.
- Heat a non-stick skillet or crepe pan over medium heat. Brush the pan lightly with melted butter.
- Pour about 1/4 cup of batter into the pan and quickly swirl it around to evenly coat the bottom in a thin layer.
- Cook the crepe for about 1-2 minutes, or until the edges start to lift and the bottom is golden brown.
- Carefully flip the crepe using a spatula and cook for another 1-2 minutes on the other side until lightly browned.
- Transfer the cooked crepe to a plate and repeat with the remaining batter, brushing the pan with butter before each crepe.
- Serve the crepes warm with your favorite fillings and toppings, such as Nutella, fresh fruits, whipped cream, or powdered sugar.
Tips
- For a savory variation, omit the sugar and vanilla extract. Fill the crepes with sautéed mushrooms, spinach, and cheese for a delicious brunch option.
- You can make the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a good whisk before using.