Start your day in style with a gourmet breakfast: French crêpes recipe. There is a reason why French people are crazy about them, they are just divine. Oh, they are!
I honestly doubt people do not know what crêpes actually are, but, just in case, they are the thin version of pancakes. While pancakes are a lot thicker and a raising agent is used in the batter to make them nice and fluffy, the French crêpes are thin and flat. Having said that, nothing will happen if you call them pancakes, I am sure no one will be bothered by that. I do like both versions, as long as I have a nice breakfast in front of me, I really don’t care.
Now, these crêpes can be enjoyed either simple, with just some powdered sugar sprinkled over them, or you can go as fancy as you want, with fillings such as jams, peanut butter, cream, fresh fruit, all sorts of chocolate or caramel sauces, honey, golden syrup and so on. Fold them, roll them, whatever, they are delicious no matter how you choose to eat them. Just dig in, they are calling your name!
I do have a super recipe for American Pancakes too, and l tend to make them probably as often as l make the crepes. Mum, however, is a big fan of crepes only, she always makes a huge batch, enough to feed about two villages. When l was a child, l wasn’t really into crepes as much, l guess because mum used to fill them with jam only, and l, like a naughty child l was, wanted nutella. Oh well, nutella didn’t happen tp be on mum’s shopping list as often as l wanted. Not that it was a bad thing l guess.
Perfect French crepes recipe, a delicious breakfast for little and big ones.
- 250 g plain flour (2 cups)
- 3 eggs
- 500 ml whole milk (2 cups)
- 20 g melted butter (1 tbsp)
- 3 tbsp caster sugar
- 1 /8 tsp vanilla extract
- a pinch of salt
- vegetable oil for frying
In a large bowl, beat the eggs lightly, add the sugar and salt and mix well until all combined.
Add the milk, butter and sift the flour in gradually, whisking well until you get a smooth, lump-free batter.
Cover with clingfilm and refrigerate for at least 30 minutes.
In a large frying pan, add a few drops of oil and, using a ladle, pour some batter, tilting the pan so that it can spread evenly to cover the base of the pan.
Fry for about 1 minute, then flip it over to cook on the other side too.
Repeat with the rest of the batter, making sure you drip a tiny about of vegetable oil every time you make a new crêpe, that will prevent it from sticking to the pan.
Cover with a clean tea towel before you serve.