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!

5 from 5 votes

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Prep Time 5

Resting Time 1

Cook Time 15

Total Time 1 20

Servings crepes

Category Basics, Sweet

Ingredients

Instructions

Preparing the Batter

In a large bowl, whisk together flour, sugar, and salt.
1 ¾ cup all-purpose flour
3 Tbsp granulated sugar
¼ tsp kosher salt
In a medium-sized bowl, whisk together milk and eggs.
2 cups milk
3 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.

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