What is the secret of a good crepe?

Let the batter rest . If you can make the batter the night before, or 8 hours before you plan to make crêpes, they will be better than straight away. This resting period allows the gluten in the flour to develop and bond to the milk and eggs, and this yields a more complex flavor.

What is the best flour for crepes?

THE BEST WHEAT OR BUCKWHEAT FLOURS FOR YOUR CREPE OR GALETTE BATTER. Wheat flour is generally used to make sweet crepes, and buckwheat flour for savoury galettes. Of course, nothing prevents you from making savoury crepes and sweet galettes... it's all delicious!

What is the most famous crepe?

Crepe Suzette is probably the most famous crepe dish in the world. In the a restaurant, a classic crepe Suzette is often prepared and the chafing dish in full view of the guests. The crepes are served hot with a sauce of sugar, orange juice, butter and the liquor usually Grand Marnier.

How long should crepe batter rest?

Resting the batter allows the flour to fully absorb the liquid and gives the gluten a chance to relax. While it's not the end of the world if you skip this step, it is the secret to the most delicate, melt-in-your-mouth crepes. Let the batter stand at room temperature for 30 minutes, or refrigerate for up to two days .

How are crepes traditionally made?

Crepes are thin pancakes that can be either sweet or savory. They are traditionally made with wheat flour, milk, eggs, and butter . On La Chandeleur, it is customary to make crepes with a silver coin hidden inside. Whoever finds the coin in their crepe is said to have good luck for the rest of the year.

How do you make Joanna Gaines crepes?

Joanna Gaines's Crêpes In a blender, combine the flour, eggs, milk, 1/2 cup water, the sugar, vanilla, salt, and butter and pulse to combine for about 1 minute . Let the batter sit in the fridge to rest for at least 20 minutes or overnight. Heat a dry nonstick medium skillet over medium heat for about 3 minutes.

When preparing crepe batter, which ingredient will increase the overall richness the most?

And the butter , ahh lovely butter, adds smoothness, rich deliciousness, and a fat to help keep the crepe lift up from the pan when it's done. Very Important. Unlike the yolk, the liquid butterfat in the butter does not emulsify completely into the batter.

What makes a good crepe maker?

Nonstick is the easiest material to work with since the key to a great crepe is seamlessly unsticking it and flipping it over before sliding it onto a plate . The low sides make the flipping easier, which Dahan says can often be challenging for beginners. At 10 inches, Dahan says this is the ideal crepe pan size.

Should crepes be rolled or folded?

Traditionally, crêpes are folded or shaped according to the recipe directions . However, there are many recipes that would work well with different types of folds. Crêpes are also very versatile. Once you have the basic crêpe recipe down, you can use whatever ingredients and folds you like.

Classic French Crêpe Recipe (2024)

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This Classic French Crêpe Recipe is easy to make and so versatile. Once you master it you can make sweet or savory crepes. Perfect for breakfast, brunch, dessert, dinner or appetizer!

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This French Crêpe Recipe is one of my all time favorite things to eat for breakfast. I have Grammy to thank for that. Any time I had a sleep over at her house I knew what I was getting for breakfast. She was the master at making Crêpes so I learned from the best!

What is are Crêpes anyway?

Crêpes are basically the French version of American pancakes. However the big difference is that Crêpes are super thin and pancakes are usually fluffy.

Crêpes are very versatile and can be used in endless types of dishes. My favorite time to eat them though is in the morning for breakfast.

What’s the difference between Sweet Crêpes and Savory Crêpes?

The main difference between these two types of Crêpes is the sugar that’s added. When I’m making Dessert Crêpes or Crêpes that I’m going to serve with a sweet topping I add a bit of sugar to the batter.

Savory Crêpes can be made by eliminating the sugar. Also using a Whole Wheat Flour or Buckwheat Flour adds great flavor to a Savory Crêpe.

Topping ideas for Sweet Crêpes

One of my favorite ways to eat Crêpes is with “Real” Maple Syrup. I spread a little on it then roll it up and drizzle a little more on top. They’re also great rolled up with jam filling.

Topping and Filling Ideas for Savory Crêpes

Fill your Savory Crêpes with your favorite protein like ham and cheese, chicken or bacon for a delicious lunch or dinner. Cottage Cheese or Ricotta Cheese mixed with herbs make a great filling as well.

Tips for making this Classic French Crêpe Recipe

Making Crêpes is really not that difficult however I do have a few tricks.

Use a good nonstick skillet. There’s nothing worse than making a delicious French Crêpe only to have it become a sticky mess. You want to use a pan that the Crêpe can easily slide off of.
Brush melted butter on your pan for each Crêpe.Not only will this add some delicious flavor it also creates a nice crispy edge to your Crêpe.
Swirl the batter in you pan.Don’t spread it with a spoon! You want to poor about 1/3 Cup of batter in the middle of your preheated and buttered pan then lift it off of the burner and tilt it at different angles to let the batter spread out across the pan surface. This is the best way to attain the perfect thinness.
Place all of your Crêpes on top of each other on an oven safe dish. Place your dish in a 225 Degree F oven to keep Crêpes warm until you are ready to eat them. Or you can just serve them as you make them.
Let your batter rest for about 1 hour before making them.Giving your batter time to rest will produce the best texture for your Crêpes.

This Classic French Crêpe Recipe is easy to make and so versatile. Once you master it you can make sweet or savory crepes. Perfect for breakfast, brunch, dessert, dinner or appetizer!

Course Breakfast

Cuisine French

Ingredients

1 3/4 Cups All purpose Flour
2 Cups Milk
3 Large Eggs
1 teaspoon Sugar
1 Tablespoon Unsalted Butter ,melted

Instructions

Pour milk and eggs into your blender and blend on high for 2 minutes. Add flour and sugar and blend on high for 2-3 minutes. Scrape sides of blender with a spatula and add melted and blend for another 2 minutes. Place batter in the fridge for 1 hour to rest for best texture.
Heat a non-stick coated skillet on medium high heat for 2-3 minutes. You want to make sure your pan gets nice and hot before pouring batter into the pan. Brush the pan with melted butter to coat the pan's surface. Pour about a 1/3 cup of batter into the center of the pan and then lift the pan off of the burner and tip the pan to swirl the batter out to the edges to form a thin circular shape. Return pan to the burner and after about 15-20 seconds carefully work a spatula underneath your crepe and flip it over to the cook the other side. Cook for 15-20 seconds and remove to a warming dish. Continue brushing your pan with butter before each crêpe is made. Continue until all the batter is used.
You can keep already made crêpes warm in the oven set at 200-225 degrees F.

Nutrition

I also have a Dairy Free version of this recipe. It’s basically the same but with my favorite dairy substitutes. Click here to see what I like for Dairy Free substitutes.

Want to try more of my favorite French Cuisine? Try some of these!

Lemon Macarons with Lemon Curd Filling

French Onion Soup