Description
This crêpe recipe is delicious and easy to make! You can have a quick breakfast, lunch, or dinner, ready to go within minutes. And they make a great snack or lunchbox addition for the kiddos. Stuff them with your favorite sweet or savory fillings and make everyone happy!
Ingredients
Units
Scale
- 1 cup all-purpose, spooned and leveled (120g)
- 1 tablespoon sugar (decrease or omit if preferred) (13g)
- 1/4 teaspoon kosher salt (or 1/8 teaspoon table or sea salt)
- 1 1/2 cups whole milk (354g)
- 4 large eggs
- 3 tablespoons unsalted butter, melted (43g)
Instructions
- Melt and brown the butter. Place the butter in a small saucepan and heat until it’s slightly browned and it smells “nutty” but isn’t burnt.
- Make the batter (food processor method). In the bowl of a food processor or blender combine flour, sugar, salt, milk, eggs, and browned butter, pulse until mixture is smooth and bubbles form on top, about 30 seconds. *see notes for hand-whisking method
- Rest the batter. If you’re in a huge hurry, let the batter rest at room temperature for 15 minutes before making the crêpes. Otherwise, cover and refrigerate for at least 30 minutes and up to overnight and whisk before using.
- Cook the crêpes. Heat a 10 or 12-inch cast-iron crêpe pan, well seasoned cast-iron skillet, or another nonstick skillet over medium. Lightly brush the surface with butter. Add 1/3 cup batter and swirl the pan to completely cover the bottom and sides of the skillet. Cook until the underside of the crepe is golden brown and it starts to bubble.
- Loosen the edge of the crêpe with a spatula, then using your fingertips, carefully and quickly flip the crepe over and continue cooking approximately 30 seconds to one minute more until the crêpe is cooked through. Slide the crêpe out of the skillet and repeat with remaining batter coating the pan with butter as needed.
- Fill the crêpes with anything you want either sweet or savory and Enjoy!
Notes
- If using salted butter instead of unsalted butter, omit the salt called for in the recipe.
- If you want dessert-only crêpes, simply increase the amount of sugar to 3 or 4 tablespoons instead of the 1 tablespoon called for. They can be eaten all by themselves like this without anything else and they taste like an actual dessert.
- If you’re short on time, you can skip browning the butter, but we recommend toasting it if you can because it only takes a few seconds more.
- Want to avoid rubbery crêpes? If you want to avoid rubbery crêpes, be sure to follow these easy tips for tender crêpes every time:
- Use regular all-purpose or 00 flour and do not overmix the batter which will further activate the gluten creating a tougher crêpe.
- Rest the batter for at least 15 minutes at room temp or in the fridge, but it’s better to allow at least 1 hour covered in the fridge or even better, overnight.
- Make sure your pan is hot (just before it starts smoking) so that the crêpe cooks properly. If your heat is too low, the crêpes can turn out rubbery and if your skillet is too hot, it can become crispy, hard, and overcooked. But don’t be intimidated, even if you’re new to cooking crépes, it takes just a few practice rounds to get it just right!
- MealPrep for quick breakfast, lunch, dinners, and snacks, by doubling the recipe. If you want to have plenty of crêpe’y goodness ready to go, cook as directed, cool completely, and store crêpes stacked on top of each other in a sealed bag in the fridge. If freezing the crêpes, stack the cooled crêpes in preferred portions, wrap them snuggly in recyclable plastic wrap, and place them in a sealed bag in the freezer. Thaw crêpes overnight in the fridge or on the countertop at room temperature.
- Make the batter (hand-whisking method). In a medium-sized mixing bowl combine flour, sugar, salt, milk, eggs, and browned butter whisk vigorously until mixture is smooth and bubbles form on top, about 30 seconds, and proceed with the recipe.
- Prep Time: 5 minutes
- Rest Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast + Brunch
- Method: Skillet
- Cuisine: French
Nutrition
- Serving Size: 2 crêpes
