Classic French Crepes

By zhanghengshuo

10 Person

25 Minutes

0 Calories

I’ve never met anyone who didn’t love French Crepes! Soft, buttery, versatile and maddeningly delicious, what’s not to love? These crepes are just so popular in France, so much so that the French even have a day dedicated to them – la Chandeleur, or Crêpe day (February 2nd), a French holiday during which crepes are traditionally eaten for dinner. As the story goes, the tradition is to catch a crepe in the frying pan with your right hand after tossing it in the air, while holding a gold coin in your left! This symbolizes prosperity and riches in the year to come. So, of course, I’ve given it a few tries too in the past but mostly ended up with wrinkled up crepes on the floor instead. I clearly need more practice.

Ingredients

Whipped cream
1/4 cup Vanilla sugar
1 - 2 Lemons sliced thick or cut into wedges
1 - 2 tbsp. Softened butter
4 oz. All purpose flour
1/2 tsp. Kosher salt
2 - 3 tbsp. Sugar for sweet dessert crepes
2 tsp. Sugar for savory crepes
2 tbsp. Oil or melted butter
3 Large eggs
1 1/4 cups Milk

Method

01

MIXING WITH A WHISK: Place the milk and eggs in a jug/bowl. Whisk to combine (you should have about 2 cups of liquid). Add the oil or butter and whisk it in. Place the flour, salt, and sugar in a large bowl. Add about 3/4 - 1 cup of the liquid and mix gently to form a smooth paste. This should not take more than a few seconds. Take care not to over-mix. Add the rest of the liquid and mix to form a smooth, watery batter. Cover the batter and let it rest for at least 20 minutes. The batter can be kept in the fridge overnight as well.
02

MIXING WITH A BLENDER: Add the ingredients into the blender. Add the flour last. Blend for a few seconds until you have a smooth batter. You can use a stick blender as well for this purpose. Cover the batter and let it rest for at least 20 minutes. The batter can be kept in the fridge overnight as well.
03

COOKING THE CREPES: Preheat a 10-inch non-stick pan over medium heat. Brush a layer of butter on the heated pan. I used a silicone brush, but you can use a butter-soaked paper towel or cloth as well. Always mix the batter first, before you make each crepe. This is to make sure the batter is uniformly mixed. Pour 1/4 cup of the batter into the hot pan, and swirl to coat the bottom of the pan. Swirl and spread the batter along the edge of the pan first and then fill the middle with the remaining crepe batter. Make sure the batter is as evenly spread as possible. Place the pan back on the heat to let the crepe cook. For extra soft crepes - cook the crepes only until they are just set at the surface (about 30 seconds) and there's no browning on the edges. You can flip over the crepe gently, and cook for a few seconds on the other side (optional), or remove the crepe from pan and place it on a plate. For classic crepes - cook the crepes until the edges are starting to brown become a little crisp (about 40 seconds). Flip the crepes over and cook for a further 10 - 15 seconds on the other side until the crepes have caramelized spots. Repeat until all the batter is used up (remember to mix the batter each time). Stack the cooked crepes on a plate or wire rack.
04

SERVING: If the crepes are no longer warm when you're ready to serve them, place another plate over your stack of crepes and microwave for about 30 seconds until the crepes are warm. Then remove the second plate quickly so that the crepes don't become soggy with steam/moisture.
05

LEMON AND SUGAR CREPES: Place a crepe on a plate or flat surface. Sprinkle about 1 tsp of sugar over one half of the crepe and fold over in half. Then fold over one more time into quarters. Repeat with all the crepes. Serve the French crepes with fresh lemon slices (that can be squeezed over the crepes before eating), and whipped cream.

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Classic French Crepes

4.1

( By zhanghengshuo )

01 Information

Grade easy
Serving 10 servings
Prep Time 10 Mins
Cook Time 15 Mins
Total Time 25 Mins

02 Ingredients

Whipped cream

1/4 cup Vanilla sugar

1 - 2 Lemons sliced thick or cut into wedges

1 - 2 tbsp. Softened butter

4 oz. All purpose flour

1/2 tsp. Kosher salt

2 - 3 tbsp. Sugar for sweet dessert crepes

2 tsp. Sugar for savory crepes

2 tbsp. Oil or melted butter

3 Large eggs

1 1/4 cups Milk

03 Method

Step 1

MIXING WITH A WHISK: Place the milk and eggs in a jug/bowl. Whisk to combine (you should have about 2 cups of liquid). Add the oil or butter and whisk it in. Place the flour, salt, and sugar in a large bowl. Add about 3/4 - 1 cup of the liquid and mix gently to form a smooth paste. This should not take more than a few seconds. Take care not to over-mix. Add the rest of the liquid and mix to form a smooth, watery batter. Cover the batter and let it rest for at least 20 minutes. The batter can be kept in the fridge overnight as well.

Step 2

MIXING WITH A BLENDER: Add the ingredients into the blender. Add the flour last. Blend for a few seconds until you have a smooth batter. You can use a stick blender as well for this purpose. Cover the batter and let it rest for at least 20 minutes. The batter can be kept in the fridge overnight as well.

Step 3

COOKING THE CREPES: Preheat a 10-inch non-stick pan over medium heat. Brush a layer of butter on the heated pan. I used a silicone brush, but you can use a butter-soaked paper towel or cloth as well. Always mix the batter first, before you make each crepe. This is to make sure the batter is uniformly mixed. Pour 1/4 cup of the batter into the hot pan, and swirl to coat the bottom of the pan. Swirl and spread the batter along the edge of the pan first and then fill the middle with the remaining crepe batter. Make sure the batter is as evenly spread as possible. Place the pan back on the heat to let the crepe cook. For extra soft crepes - cook the crepes only until they are just set at the surface (about 30 seconds) and there's no browning on the edges. You can flip over the crepe gently, and cook for a few seconds on the other side (optional), or remove the crepe from pan and place it on a plate. For classic crepes - cook the crepes until the edges are starting to brown become a little crisp (about 40 seconds). Flip the crepes over and cook for a further 10 - 15 seconds on the other side until the crepes have caramelized spots. Repeat until all the batter is used up (remember to mix the batter each time). Stack the cooked crepes on a plate or wire rack.

Step 4

SERVING: If the crepes are no longer warm when you're ready to serve them, place another plate over your stack of crepes and microwave for about 30 seconds until the crepes are warm. Then remove the second plate quickly so that the crepes don't become soggy with steam/moisture.

Step 5

LEMON AND SUGAR CREPES: Place a crepe on a plate or flat surface. Sprinkle about 1 tsp of sugar over one half of the crepe and fold over in half. Then fold over one more time into quarters. Repeat with all the crepes. Serve the French crepes with fresh lemon slices (that can be squeezed over the crepes before eating), and whipped cream.

04 Author

zhanghengshuo

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