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 to be on mum’s shopping list as often as l wanted. Not that it was a bad thing l guess.
I don’t go crazy about nutella nowadays, although l could buy whenever l want to, but funnily enough, it rarely makes it on my shopping list too. I actually buy jam more often, believe it or not.
How to make perfect French Crepes
The secret to making perfect crêpes is spreading the batter onto the pan into a really thin layer. It is crucial to use a non-stick pan, so you can flip the crêpes easily. It is beyond me how people used to cook in past without these fabulous non-stick pans, they are life saver.
Once piled onto a plate, cover them either with a clean kitchen towel or foil, to keep nice and soft. It is preferred to be consumed soon after making them, next-day crêpes doesn’t sound tempting to me.
If you’ve liked my PERFECT FRENCH CREPES RECIPE or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Perfect French crepes recipe, a healthy breakfast for little and big ones. Choose any filling, from jam, to peanut butter, nutella, or nothing at all, they are as delicious.
- 250 g plain flour
- 3 eggs
- 500 ml whole milk
- 20 g melted butter
- 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.
Click on the US Customary link to see the measurements displayed in cups and ounces.
The servings can be adjusted by clicking the number next to Servings.