French Crepe Recipe
Make authentic French Crepes with this easy to whip up recipe!
Servings: 10 -12 8-inch crepes
For the crepe batter
- 1 cup (120 grams) all purpose flour
- 1 1/2 cups ( 341 mL) milk
- 2 large eggs
- 4 tablespoons (1/2 stick, 57 grams) unsalted butter melted and cooled
- 1/4 teaspoon vanilla extract
- 1 tablespoon granulated white sugar
For the chocolate ganache
- 1 cup (240 mL) heavy cream
- 8 oz. bittersweet chocolate
- whipped cream
In a medium bowl, combine all the ingredients for the crepe batter and whisk to combine. Whisk well to get out any lumps. Allow the batter to rest for 20-30 minutes.
Prepare a non-stick skillet with cooking spray or wipe down with oil or butter. Heat over medium heat. Butter is best though for the best flavor!
Using a measuring cup, ladle your batter into the center of your pan. Swirl the pan to evenly coat the bottom of the skillet.
Cook for about 1 minute on the first side. Keep a close eye on the crepe. I waited until I saw a slight browned edge then give it a flip and cook on the opposite side. The second side cooked a little faster. The second side will only take about 15-20 seconds to cook. If you want softer crepes, cook for less time on each side.
Continue with the rest of your crepe batter. Eat immediately with fresh fruit and chocolate ganache or freeze for later use!
If making ganache. Place chocolate in a medium sized bowl. Then, in a saucepan, heat the heavy cream to a boil then pour over the chocolate. Tap the bowl to settle the chocolate into the cream. Let it sit for one minute. Then stir to combine starting in the middle and working out to the edges. Stir until smooth.
- Tools: Non-stick skillet | Ladle | Good whisk | Flat spatula
- Make ahead: Make the batter ahead of time and refrigerate overnight. Or if you want to make the crepes ahead of time to serve later, then just layer cooked crepes with parchment between each crepe and wrap the whole stack in plastic wrap so as not to dry out. Store the wrapped crepes in your fridge for up to 3 days. And then simply reheat in your microwave in small increments until warmed through. Just be careful and not to heat too much as they might turn soggy. I microwave in 10-second increments.
- Freezing: Store the wrapped crepes in a plastic bag and then freeze for up to 3 months. You can thaw at room temperature or the fridge and then reheat in the microwave.
- Batter amounts:
- 8-inch pan - about 3-4 Tbsp. (little less than 1/4 cup to a full 1/4 cup)
- 10-inch pan - 5 Tbs. (little more than a 1/4 cup)
- 12-inch pan - 1/3 cup or a little bit more (about 6-7 Tbs.)
- For softer crepes: Cook for less on each side. On the first side cook for only 30 seconds, and then for about 10 seconds on the other side (or not at all).
- Gluten free: You can try these with buckwheat flour for a gluten free option or your favorite gluten free mix. I have not tested with either.
- Milk substitution: I love using whole milk for these for best flavor and richness, but yes you can substitute whatever milk you would like. Low-fat, almond, soy, oat or other plant-based milks.
- Vegan: I haven't tested this but I think a vegan egg replacement would work well! A "flax egg" might make the crepes be a bit grainy with bits of flax of them, but might still work.
- Blender method: Yes I've made crepe batter in a blender before, or used a stick blender for a super smooth texture. I'm just lazy and prefer to whisk my batter smooth.
Calories: 341kcal | Carbohydrates: 25g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 42mg | Potassium: 223mg | Fiber: 2g | Sugar: 11g | Vitamin A: 614IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg