Cook and Scale
Classic French Crêpes
4 servings · 30 min total
Thin, lacy French crêpes with a silky vanilla batter, ready for sugar and lemon, jam, or Nutella. A simple pleasure worth mastering.
Ingredients
- 250 g wheat flour
- 3 egg
- 5 dl milk
- 50 g butter, melted
- 2 tbsp white sugar
- 1 tsp vanilla extract
- 1 pinch salt
- 1 tbsp butter, for the pan
Contains: Gluten, Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Whisk the crêpe batter — Whisk the flour, sugar, and salt in a bowl. Make a well, add the eggs, and whisk in the milk gradually until smooth. Stir in the melted butter and vanilla.
- 2.
Rest the batter — Rest the batter for 30 minutes at room temperature so the flour hydrates and the crepes cook tender.
- 3.
Cook the first side — Heat a little butter in a non-stick pan over medium heat. Pour in a thin ladleful of batter, swirl to coat, and cook for about 1 minute until the edges lift.
- 4.
Flip and finish cooking — Flip and cook the other side for 30 seconds. Repeat with the rest of the batter. Serve with sugar and lemon, jam, or chocolate spread.