A quintessential French dessert, these classic crepes are one of the easiest things to make that will make you feel super fancy when eating or serving them. They are so elegant, but only require a few ingredients you probably already have in the kitchen… and no special equipment!
This recipe is simple and authentic, exactly what you would find in France! I have tested so many variations of crepe recipes and these turn out perfect every time. Delicate, buttery, not too “eggy”… just perfect! I close my eyes, take a bite, and am instantly transported to the Boulevards of Paris.
Crepes are so versatile because you can fill them with just about anything you want — sweet or savory. I love making them during berry season, and raspberries are my absolute favorite! They make such a simple (even make-ahead) spring or summer dessert that will surely impress!
You can make either the batter or the finished crepes ahead of time and keep either stored in the fridge until you are ready to serve and enjoy. With finished crepes, simply reheat them in the microwave for a few seconds to give them that just-cooked warmth and flavour.
Also, don’t be discouraged if the first crepe doesn’t turn out beautifully. The first one gives you time to test the heat of your pan, the amount of batter to use, and how to get the pan-tilting technique down pat! The French actually have a saying: La première crêpe est pour le chien! — which meams “The first crepe is for the dog!”
Here’s how I make them:
In a large bowl, whisk together flour, sugar, and salt. Then, in a medium-sized bowl, whisk together milk and eggs.
You could also make this recipe using an electric blender: just add all of the ingredients into the blender and pulse until well combined. (Personally, I rarely use an electric blender because I hate having to clean it!)
Pour one third of the wet mixture into the dry mixture. Whisk into a smooth, thick paste.
While whisking, slowly pour in the remaining wet mixture. Whisk the batter until it is smooth and free of any lumps.
Then, while stirring, drizzle in the melted butter.
Cover and refrigerate the batter for at least one hour. Note that the crepe batter may separate after resting in the fridge for an extended period of time. Just give it a good stir before using it, and it will be just fine!
To make the crepes, set a non-stick pan over medium-high heat and heat the pan until it is sufficiently hot. I use a 9” crepe pan in this recipe, but any non-stick pan will work — use whatever you have on hand!
Using a ladle, pour about ¼ cup of the batter into the center of the heated pan, tilting the pan to spread out the batter into a thin film.
Cook the crepe for about 80 to 90 seconds, until the edges and underside turn a light golden brown.
Then, using a wooden spoon or spatula, loosen the crepe’s edges and flip the crepe.
Cook the second side for about 20 to 30 seconds, until it turns a light spotty brown.
Remove the crepe from pan, and set it aside on a plate.
Repeat these steps for each of the crepes, stacking them upon one another on the plate, until all crepes are cooked.
Serve the crepes immediately, keeping them warm in a 200°F oven if you wish. Or, allow the crepes to cool and cover and refrigerate them.
Bon appétit!
Dessert Crepes (Crêpes Sucrées)A quintessential French dessert, these classic crepes are one of the easiest things to make that will make you feel super fancy when eating or serving them. This recipe is simple and authentic, exactly what you would find in France!
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Ingredients
- 1 ¾ cup all-purpose flour
- 3 Tbsp granulated sugar
- ¼ tsp kosher salt
- 2 cups milk
- 3 large eggs
- 3 Tbsp unsalted butter, melted
Instructions
Preparing the Batter
- In a large bowl, whisk together flour, sugar, and salt.1 ¾ cup all-purpose flour3 Tbsp granulated sugar¼ tsp kosher salt
- In a medium-sized bowl, whisk together milk and eggs.2 cups milk3 large eggs
- Pour ⅓ of wet mixture into dry mixture. Whisk into a smooth, thick paste.
- While whisking, slowly pour in remaining wet mixture. Whisk until batter is smooth and free of any lumps.
- While stirring, drizzle in melted butter.3 Tbsp unsalted butter, melted
- Cover and refrigerate the batter for at least 1 hour.
Making the Crepes
- Set a 9" non-stick pan over medium-high heat. Heat the pan until it is sufficiently hot.
- Using a ladle, pour about ¼ cup of the batter into the center of the heated pan, tilting the pan to spread out the batter into a thin film.
- Cook until the edges and underside turn a light golden brown (about 80 to 90 seconds). Using a wooden spoon or spatula, loosen the crepe’s edges and flip the crepe.
- Cook second side until it turns a light spotty brown (about 20 to 30 seconds).
- Remove crepe from pan, and set aside on a plate.
- Repeat steps 8 to 11, stacking the crepes upon one another, until all crepes are cooked.
- Serve immediately, keep warm in a 200°F oven, or allow to cool and refrigerate.
