The classic French crepes recipe you need in your life. Perfect for any occasion, they can be served with either a sweet or a savory toppings.
Crepes must be the very first recipe you learn as a kid in France, and also probably one of the first recipe you learn by heart (together with the yogurt cake – have you heard about it by the way?). School has started again everywhere now (whether you are in France, Sweden or the US), and we clearly feel a “back to school”/September weather, with a few slightly colored leaves showing up there and there. The temperatures are still hot here in Chicago but this back to school feeling hit anyway, and I felt like having crepes like kids would have after school.
But wait a minute: my blog is all about recipes with a twist, so why share such a classic recipe with basic ingredients? I’ve got 2 answers here: first of all, every family in France has its own crepes recipes, and there are as many crepes recipes as there are families in France. And then, I’m French, so I figured I should take part in the crepes debate and add my very own crepes recipe with you too. Are you in? Then follow me!
Ingredients
2 cup (250g) all-purpose flour*, sifted
1 pinch of salt
4 large eggs
1/4 cup (50g) melted butter
1 Tablespoon (15g) sugar (optional)
2 cups (500 ml) milk
2 Tablespoons oil for cooking
Instructions
Pour flour and salt in a large bowl and make a well in the center. Add the eggs, the melted butter, and the optional sugar if desired. Whisk vigorously starting from the center, and slowly start to pour in a little milk, mixing as you pour, to keep the batter smooth. Pour in the rest of the milk until it looks smooth. Cover the bowl and let sit for 2 hours.**
Heat a 15 cm/6-inch crepes pan and grease with oil using a piece of paper towel. Pour in a ladle of dough by tilting the pan in all directions to distribute the dough well. Heat until the surface is cooked, then flip the pancakes and cook the other surface for about a minute, or until the crepe becomes lightly blonde. Proceed the same with the remaining batter.
Stack the crepes onto a plate, and serve with your favorite topping (usually in France: butter and sugar, jam, or melted chocolate).