Easy French Crêpes

Easy French Crêpes

March 5, 2018

Servings: 8

Prep: 10 min

Cook: 5 min

Total: 15 min

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For a delicious French brunch, it doesn't get much better than our traditional crêpe recipe! Dress yours up with any sweet or savory toppings that strike your fancy, or try our suggestions below!

By: A Wholesome New World

Ingredients

• 2 cups flour
• 2 tsp sugar
• A pinch of salt
• 2 large eggs
• 1 cup milk
• 1 cup buttermilk* (see note below)
• 2 TBSP melted butter + additional butter for greasing the pan
• Fillings as desired (see some of our favorite combos below!)

Directions

• Step 1 Sift together the flour, sugar and salt in a large bowl. Add the eggs and milk(s) and stir until incorporated. Then stir in the melted butter.
• Step 2 Grease your crêpe pan with butter over medium high heat. Pour 1/3 cup batter into the middle of the pan and then spread it into a large even circle with the crêpe paddle by spinning it 360 degrees.
• Step 3 Cook the crêpe until it looks firm and is lightly browned around the edges, about 1 minute. Then flip the crêpe carefully with the spatula and cook on the other side for 30 more seconds.
• Step 4 Remove the crêpe from the pan and add fillings. Fold in desired shape (we like to roll it) but there are many other variations.
• Step 5 Grease the pan with more butter before making each additional crêpe.

For those who ever thought crêpes would be an impossible recipe to master at home, I’m here to prove you wrong. All you need are the right tools and a killer batter recipe – so we’ve got you covered on both fronts!  We love this crepe pan in particular, but it was a gift, so if you’re looking to spend a little less money, this pan and accessory set is also a great bet.

The technique can be a little tricky but after a few rounds, Marc has pretty much mastered it. After pouring the batter onto the pan, the trick is to take your paddle and spread it into a circle by spinning it 360 degrees, like so:

Just one minute and 30 seconds of cook time and you have a delightfully delicate, golden crepe!

*Note on the buttermilk. Our recipe is pretty traditional as crêpe recipes go, except for my not-so-secret ingredient: buttermilk. This was a last minute tweak to the traditional recipe, but we loved it so much we kept it! It was purely accidental… the recipe originally called for 2 cups of milk, but halfway through making the batter, I realized we were running out of low fat milk, so I made the spontaneous decision to sub in 1 cup of buttermilk for the second cup of milk. I actually think it elevates the batter SO much more because buttermilk just lends itself to a richer, deeper flavor.

With recipes like this, I prefer to leave the fillings/toppings as open ended as possible, so you can put your own touch on it. But just in case, here’s a few of our faves to get you started. Comment below and let us know which one you try!

Sweet:

Butter & Sugar

PB&J

Savory:

Bacon egg & cheese (this variation has asparagus and onion too!)

BLT (+ avocado!)