Classic French Style Crepes
These delicate crepes are thin, tender, and perfect for any filling you love.
recipesbynani.comThere is something truly special about waking up to the smell of fresh crepes on a slow Sunday morning. This recipe comes straight from a French bakery style, focusing on that perfect balance of a light, airy texture and slightly golden, tender edges.
My best advice for great crepes is to let the batter rest in the fridge for at least thirty minutes before you start cooking. This step helps the flour hydrate properly, which makes your crepes much easier to flip without any tearing.
🧺 Ingredients
- 1 cup all purpose flour
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- A little extra butter for the pan
👩🍳Instructions
- 1
Whisk the flour and eggs together in a large mixing bowl until smooth.
- 2
Slowly pour in the milk and water while whisking constantly to keep the batter lump free.
- 3
Stir in the salt and the melted butter, then let the batter rest in the refrigerator for 30 minutes.
- 4
Heat a nonstick skillet over medium heat and brush it lightly with a small amount of butter.
- 5
Pour a small amount of batter into the center of the pan and tilt it in a circular motion to coat the bottom evenly.
- 6
Cook for about one minute until the edges look dry and light brown, then flip carefully and cook for another 30 seconds.
- 7
Slide the crepe onto a plate and repeat with the remaining batter.
💡 Tips
You can keep your finished crepes warm by stacking them on a plate set over a pot of simmering water. If you have leftovers, store them in the fridge with parchment paper between each crepe so they do not stick together, and simply reheat them quickly in a warm pan.
Made this recipe? Let us know how it went.
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