Classic French crepes recipe

Classic French crepes

575

Makes

6 crepes

Create this French classic at home for deliciously upgraded desserts, breakfast, even fast, fun dinners. It’s a kitchen chameleon you’re sure to love. Tip: Crepes keep well in a warm (low-temp) oven, covered until ready to serve. Or cool and layer with wax paper and refrigerate up to 2 days.

Ingredients

2 eggs
2/3 cup 1% milk
1/2 cup all-purpose flour
1 tbsp butter , melted
1 tsp granulated sugar
1 tsp vanilla

Instructions

HEAT an 8-in. non-stick frying pan over medium-high.
WHISK eggs in a medium bowl. Whisk in milk, flour, butter, sugar and vanilla until no lumps remain.
POUR 1/2 cup crepe batter into the centre of the hot pan. Lift pan from burner. Quickly tilt to very thinly cover bottom. Return pan to burner and cook until top is set and edges begin to turn golden, about 30 sec. Loosen with a spatula and flip. Continue cooking 30 sec more. Transfer crepe to a plate. Cover with kitchen towel to keep warm. Repeat with remaining crepe batter. Serve crepes immediately with a drizzle of maple syrup, or use to make our Breakfast burritos.

Nutrition (per crepe)

Calories
94,
Protein
4 g,
Carbohydrates
10 g,
Fat
4 g,
Sodium
46 mg.

Watch: How to make our classic crepes recipe

Recipe Variations

Lemon crepes

Stir 2 tsp of lemon zest into batter. Continue with recipe. Dust crepes with icing sugar. Serve with a lemon wedge or a dollop of marmalade, or use to make Frozen dessert crepes.

Chocolate crepes

Reduce flour to 1/3 cup. Add 2tbsp of cocoa powder. Replace vanilla with 1 tsp chocolate liqueur and continue with recipe. Use to make our Chocolate fettuccine recipe.

Savoury crepes

Omit butter, sugar and vanilla. Add 2 tbsp grated parmesan, 1tbsp olive oil and 2 tsp finely chopped fresh basil. Season with pepper. Continue with recipe. Use to make our Smoked salmon crepe bites.