Classic French Sweet Crepes
Classic French Sweet Crepes
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons unsalted butter, melted, plus more for cooking
- 1 teaspoon vanilla extract
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined.
⏱️ 2 min
- 2
In a separate medium bowl, whisk the eggs until lightly beaten. Gradually add the milk to the eggs, whisking constantly.
⏱️ 3 min
- 3
Pour the wet ingredients into the dry ingredients, whisking continuously until a smooth batter forms. Stir in the melted butter and vanilla extract.
⏱️ 5 min - 4
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the flour to fully hydrate and results in more tender crepes.
⏱️ 30 min
- 5
Heat an 8-inch non-stick crepe pan or skillet over medium heat. Lightly brush the pan with melted butter.
⏱️ 2 min
- 6
Pour about 1/4 cup of batter into the center of the hot pan. Immediately tilt and swirl the pan to evenly coat the bottom with a thin layer of batter.
⏱️ 1 min
- 7
Cook for 1 to 2 minutes, or until the edges are lightly golden and the top appears set. Carefully loosen the edges with a spatula.
⏱️ 2 min
- 8
Flip the crepe and cook for another 30 seconds to 1 minute, or until lightly browned on the other side. Transfer the cooked crepe to a plate.
⏱️ 1 min
- 9
Repeat with the remaining batter, brushing the pan with butter as needed between crepes. Stack the cooked crepes on the plate.
⏱️ 14 min
- 10
Serve warm with your favorite fillings such as fresh fruit, chocolate sauce, whipped cream, or powdered sugar.
Kitchen Tools
Nutrition Facts (per serving)
Classic French Sweet Crepes
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons unsalted butter, melted, plus more for cooking
- 1 teaspoon vanilla extract
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined.
⏱️ 2 min - 2
In a separate medium bowl, whisk the eggs until lightly beaten. Gradually add the milk to the eggs, whisking constantly.
⏱️ 3 min - 3
Pour the wet ingredients into the dry ingredients, whisking continuously until a smooth batter forms. Stir in the melted butter and vanilla extract.
⏱️ 5 min - 4
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the flour to fully hydrate and results in more tender crepes.
⏱️ 30 min - 5
Heat an 8-inch non-stick crepe pan or skillet over medium heat. Lightly brush the pan with melted butter.
⏱️ 2 min - 6
Pour about 1/4 cup of batter into the center of the hot pan. Immediately tilt and swirl the pan to evenly coat the bottom with a thin layer of batter.
⏱️ 1 min - 7
Cook for 1 to 2 minutes, or until the edges are lightly golden and the top appears set. Carefully loosen the edges with a spatula.
⏱️ 2 min - 8
Flip the crepe and cook for another 30 seconds to 1 minute, or until lightly browned on the other side. Transfer the cooked crepe to a plate.
⏱️ 1 min - 9
Repeat with the remaining batter, brushing the pan with butter as needed between crepes. Stack the cooked crepes on the plate.
⏱️ 14 min - 10
Serve warm with your favorite fillings such as fresh fruit, chocolate sauce, whipped cream, or powdered sugar.