A classic French dish, crêpes originated in Brittany, the northwest rugged, medieval region of France, and first cooked on a large cast iron hot plate over a wood fire. Using a rozel, the batter is spread out and flipped with a spatula and traditionally served with cider.
Today crêpes are loved all over the world and have evolved to be versatile. Breakfast, lunch or dinner, your crêpe can be filled with syrup, fresh fruit, mixed berries, cheese, spinach, eggs, mushrooms, meat and seafood for anything sweet and savory – anything downright delicious!
It’s easy to make. Learn how to make perfect French crêpes will open the doors to all kinds of recipes to enjoy!
These really were perfect crêpes! I had never made them before but wanted to do some sweet ones for my husband for father’s day. They were so good. My neighbor said they were better than the ones they’ve had in France. Thank you for this recipe, it’s a keeper for sure! – Sarah
HOW TO MAKE THE PERFECT FRENCH CREPES
Preparation time: 5 minutes
Cook time: 20 minutes
- 2 eggs
- 1 Cup of flour
- ¾ Cup of milk
- ½ Cup of water
- 3 Tbs of butter, melted
- extra melted butter for brushing the pan
- pinch of salt for savory crêpes (optional)
For a sweet version (optional)
- add 2 Tbs of sugar
- 1 Tsp of vanilla
- Melt the butter in the microwave and let it cool a little.
- Then add all the ingredients (minus extra melted butter for the pan) to the blender and blend until smooth.
- You can put the batter in the fridge for an hour to get more bubbles (this step is optional, or you can start making your crêpes immediately).
- Place your pan over medium heat and brush with the extra melted butter.
- Using a ladle pour one ladle of batter on the pan. Lift the pan and slowly swirl around until the crêpe batter covers the entire bottom of the pan.
- Cook it for about 1 minute.
- Using a spatula, flip it over and cook for another minute.
- Remove your crêpe from the pan and repeat the process until you finish your batter.
- A 10″ pan is used in this recipe, however use any pan you’ve got. You can adjust the amount of batter poured in after a couple of crêpes. Your first crêpe won’t look so great (similar to your first pancake) before they start to look beautiful!
Want A Great Filling For Your Crêpes? Watch How To Make This Cheesy Asparagus Gratin!
Inspired by Innocent Delight