Better Than Paris Crepes
Light, delicate French-style crepes made with simple pantry ingredients. These paper-thin crepes are perfect for sweet or savory fillings and taste better than anything you'd find in a Parisian café.
Ingredients
- 4 large eggs room temperature
- 2 1/4 cups milk
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 cup melted butter or canola oil
- A good pinch of salt
- Butter or oil for cooking
Instructions
- Prepare the Batter:
- Add eggs, milk, flour, sugar, melted butter, and salt to a blender.
- Blend on medium-high speed for about 1 minute until completely smooth.
- Stop and scrape down the sides with a spatula to catch any flour clumps.
- Blend again for 10-15 seconds until the batter is silky and lump-free.
- Chill the Batter:
- Transfer batter to a pitcher or large measuring cup.
- Cover with plastic wrap, pressing it directly onto the surface.
- Refrigerate for at least 1 hour (2 hours is ideal) to allow flour to hydrate.
- Before cooking, give the batter a gentle stir to reincorporate.
- Cook the Crepes:
- Heat a 10-inch nonstick or cast iron skillet over medium to medium-high heat.
- Add 1/2 teaspoon butter to the skillet and swirl to coat the bottom.
- Pour about 1/4 cup of batter into the center of the hot skillet.
- Immediately lift the pan and tilt in a circular motion to spread batter thinly and evenly.
- Cook for 45-60 seconds until edges turn golden and the surface looks matte.
- Use an offset spatula to gently flip the crepe.
- Cook the second side for about 30 seconds until lightly set.
- Transfer to a plate and cover with a clean kitchen towel to keep warm.
- Repeat with remaining batter, adding a light coating of butter between each crepe.
- Serve:
- Fill crepes with your choice of sweet fillings (fresh berries, Nutella, whipped cream) or savory fillings (cheese, ham, mushrooms).
- Fold into quarters or roll up and serve immediately.
Notes
Room Temperature Eggs: Set eggs out 30 minutes before starting. Room temperature eggs blend more smoothly and create better texture.
Chilling Time: Don't skip the refrigeration step! This allows the flour to fully absorb the liquids, resulting in tender, delicate crepes.
Temperature Control: If crepes brown too quickly, lower heat slightly. If they're pale and taking too long, increase heat. The first crepe is usually a test to gauge proper temperature.
Storage: Stack cooled crepes with parchment paper between each one. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
Make-Ahead: Batter can be made up to 24 hours in advance. Store covered in the refrigerator.
Batter Consistency: The batter should be the consistency of heavy cream and coat the back of a spoon. If too thick, add 1-2 tablespoons of milk.
Chilling Time: Don't skip the refrigeration step! This allows the flour to fully absorb the liquids, resulting in tender, delicate crepes.
Temperature Control: If crepes brown too quickly, lower heat slightly. If they're pale and taking too long, increase heat. The first crepe is usually a test to gauge proper temperature.
Storage: Stack cooled crepes with parchment paper between each one. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
Make-Ahead: Batter can be made up to 24 hours in advance. Store covered in the refrigerator.
Batter Consistency: The batter should be the consistency of heavy cream and coat the back of a spoon. If too thick, add 1-2 tablespoons of milk.
