JB's Crêpes
Recipe above video. Crêpes are one of the easiest and most loved French dishes. It's one of the first things I learned how to cook as a kid and every time I make them, it always reminds me of home. Everybody loves them whether you serve them simply or dressed up!
Servings: 15 Crêpes
Ingredients
- 1 2/3 cups plain flour / all-purpose flour , sifted
- 3 tbsp caster sugar / superfine sugar , regular white sugar is fine too
- 1/4 tsp cooking salt / kosher salt
- 3 large eggs , (55g/2oz each in shell) - fridge cold is fine
- 2 cups full fat milk , but works with lite milk too
- 1/3 cup water (Note 1)
- 2 tbsp vegetable oil or other neutral flavoured oil (Note 1)
- 45 g (3 tbsp) unsalted butter , cut into small cubes (for cooking)
Topping suggestions
- Icing sugar then rolled - simple French home style
- Berries, whipped cream, melted chocolate or Nutella, icing sugar - as pictured in the post
- More suggestions listed in the post - see above
Instructions
Abbreviated recipe
- Whisk flour, sugar and salt. Add eggs then milk, water, oil and whisk into a smooth batter. Cover and rest for an hour. Cook in a lightly buttered non-stick pan, swirling ¼ cup batter to cover the surface. Cook for 1 minute. Flip, cook for 30 seconds, remove once golden and stack as you go.
Make the batter
- Sift flour into a large mixing bowl. Add sugar and salt, then whisk to combine.
- Make a well in the centre and add the eggs. Whisk gently and only mix in a bit of the flour. You can’t blend all the flour with just the eggs yet, so just mix in enough to make a thick paste.
- Gradually add the milk, whisking between each addition to create a smooth batter with no lumps.
- Whisk in the water and oil until the batter is glossy and pourable. When you dip a spoon in, it should coat the back lightly. Not too thick, not too runny. (Note 1)
- Cover and rest for 1 hour at room temperature. (Note 2)
Cook the crêpes
- Heat a 24cm / 9.5" non-stick crêpe pan over medium-high heat (medium if your stove runs hot). If you don’t have one, any good non-stick pan will work, just adjust how much batter you pour in depending on the size, so it spreads nicely without being too thick or thin.
- Melt about 1/2 tsp butter, then wipe it off with a paper towel, you want just a little of butter left, no visible pools. (Note 3)
- Pour the batter - Using a ladle, scoop up ¼ cup of batter, lift the pan off the heat, ladle most of the batter into the centre, and immediately swirl the pan so the batter coats the surface in a thin, even layer. Still while swirling, use the rest of the batter to fill up the empty spots before it sets. Tilting quickly gives you uniform crêpes.
- Cook for 45 seconds to 1 minute until the underside is lightly golden and flip using a long spatula and cook the other side for about 30 seconds. (Note 4 & 5)
- Slide onto a plate, then repeat, adding butter each time.
To serve
- Stack your crêpes as you go, they’ll stay soft and flexible. Serve warm either rolled burrito style with the ends tucked in to hold everything or folded into quarters with your favourite topping! (see ingredients)
Notes
1. Water and Oil - Adding a bit of water makes the crêpe batter lighter and helps it spread thinly in the pan, while the oil keeps the crêpes soft and stops them from sticking. Together, they make crêpes that are smooth, flexible, and easy to roll or fold without tearing.
2. Resting - Let the batter rest for about an hour before cooking. This gives the flour time to soak up the liquid and makes the batter a bit thicker and smoother. It also relaxes the gluten, so your crêpes turn out soft and easy to fold instead of chewy. If the batter feels too thick after resting, whisk in a splash of milk or water until it’s smooth and easy to pour.
3. Butter in the pan - You don’t want too much butter in the pan, just a light film. Too much butter will stop the batter from spreading evenly.
4. Spatula - A long, narrow spatula is the best tool for flipping crêpes because it slips under the thin crêpe without tearing it. Egg flips are too short and wide, so they don’t work as well. If you don’t have one, even a wooden spoon handle or a clean ruler does a better job. And don’t stress about the flip, crêpes are flexible and won’t break!
5. Crêpe - A good crêpe should be thin, soft, flexible with light golden spots underneath and crisp edges. It should bend easily without cracking and feel tender when you bite into it.
Chef tips
The first crêpe - It’s your “test crêpe.” It tells you if your pan is too hot, too cold, or if the batter needs a splash more milk. We all know the first one is always for the cook!
Leftovers and Storage - There really shouldn’t be any leftovers, they’re that good! But if you do have a few, let them cool completely, then stack them with a small piece of baking paper between each crêpe to stop them from sticking. Wrap tightly in plastic wrap on a plate or place in an airtight container and keep them in the fridge for up to 2–3 days. When you’re ready to enjoy them again, reheat gently in a pan or microwave for a few seconds until warm and soft.
Nutrition per serving.