The perfect crepes recipe is simple and easy to master. The classic French crepes recipe may seem challenging but trust me it isn’t.
How to make French crepes:
Some people tend to run away from making crepes at home because they fear failing or being overwhelmed by the difficult task. But once you find yourself a good crepes recipe then you will be able to make them at home easily. So I thought I made share this classic yet easy French crepes recipe with you guys.
Being French means that this is a recipe that I must master or else I am not fulfilling my duty. Just joking. However, being French means that this is one of my favourite things to eat and to make.
Crepes are the European equivalent to the traditional American pancakes. Throughout Europe the recipe will vary, but you will see that the classic way to enjoy this recipe is either with nutella or jam.
Recently, I’ve had crepes stuffed with cheese, ham and eggs. I was skeptical at first because I have always enjoyed my crepes with a sweet filling and I need thought I would enjoy it with savoury fillings. But it is just as good.
Since crepes are so versatile, I thought I would share some filling ideas that I think you guys may enjoy:
- Sweet crepes: nutella, nutella and banana, fruit jam, granulated sugar or syrup. This type can be enjoyed as a breakfast dish or dessert or as a snack.
- Savoury crepes: cheese, cheese and ham, cheese-ham and eggs, cheese and chicken. This type can be enjoyed as a lunch or dinner dish alongside a nice salad.
I hope you enjoy the recipe.
Now, let’s get into it.
French crepes
Ingredients
- 1 cup All-purpose flour sifted
- 1 cup Whole milk at room temperature
- 1/4 cup Vegetable oil
- 2 Eggs at room temperature
- 2 tbsp Granulated sugar
- 1 tsp Vanilla extract
- 1/2 tsp Salt
Instructions
- In a bowl, add the flour, salt and sugar. Mix everything together and then set aside.
- In a separate bowl, beat together the sugar, eggs, vanilla extract and vegetable oil. Once everything has been mixed together, add the wet mixture gradually to the flour mixture alternating between the milk.
- The mixture should be smooth and not too watery nor thick.
- Refrigerate for at least 30 minutes to an hour.
- Preheat a non stick pan over medium-low heat. Brush a little butter unto the pan, once the pan has heated pour a 1/4 cup into the pan.
- Spread the batter along the edge of the pan by swirling it. Make sure it as spread evenly.
- Let the crepes cook for 1-2 minutes before flipping to the other side and cooking for the same exact time on until it is golden in colour.
- Once everything has finished cooking enjoy and serve!
Other crepes/pancake recipes you may enjoy: