This Basic French Crêpes Recipe makes the lightest and softest Crêpes ever. Super easy to make, this delicious classic French recipe can be served for breakfast, tea time or as a dessert with your favourite filling!
Course: afternoon tea, Breakfast, Dessert
Servings: 12large crepes
Author: A Baking Journey
250gr (1 2/3 cup)Plain / All Purpose Flour
15gr (1 tbsp)Caster Sugar
30gr (2 tbsp)Unsalted Buttermelted
500ml (2 cups)Full Cream Milk
Melt the Butter and set aside to cool down.
In a large mixing bowl, whisk together the Plain Flour, Caster Sugar and Salt. Create a well in the middle of the bowl.
Mix the melted Butter and Milk (1), then pour about 2/3 of the batter into the well. Mix well with a whisk until you get a thick batter.
In a separate bowl, whisk together the Eggs (2), then add it to the Batter. Whisk until combined and smooth - you should not have big lumps anymore.
Add the rest of the Butter/Milk Liquid and whisk well until all combined. You should have a rather liquid batter (3). Cover the bowl and place in the fridge to rest for at least an hour, or up to 24 hours (4).
Heat up a Non-Stick Skillet or Crepe Pan on medium/high heat and grease it with a little bit of butter.
Pour some batter over the Pan: - if using a regular pan, hold the pan on an angle while pouring the batter and continuously turn the pan around in a rotating movement to spread the batter- if using a crepe pan, use the crepe spreader to spread the batter, doing one circular movement from the centre of the pan
Cook for 1 to 2 minutes, or until the edges of the crepe start to lift up. Use a wooden spatula to go under the crepe and flip it over. Cook the other side for about 1 minute.
Place the cooked crepe on a plate and repeat until you have cooked all the batter. Adjust the temperature of the stove if needed, and re-grease the pan between each crepe if they seem to stick to it.
If the butter is warm and the milk is cold, it will split when you try to combine them. Don't worry though, it will all get mixed in together with the dry ingredients.
You could crack the eggs directly over the batter, but they will be easier to incorporated if whisked together first
If you still have lumps that don't seem to mix in, use am immersion blender to smooth out the batter and break any lumps
Resting the batter is optional but highly recommended. This will allow for the flavours to develop and the flour to hydrate, resulting in lighter and tastier crepes.
Recipe provided by "A Baking Journey" - https://www.abakingjourney.com