Try my Easy French Crepes and bring a touch of Paris to your kitchen! Crepes are the French version of our pancakes, but with a few important differences – double the size but thin as a wafer, with crispy edges and soft buttery centres, they are great with both sweet AND savory fillings. My absolute favorite filling is lemon juice and sugar, my kids always ask for Nutella and my husband likes to keep his American-style, with maple syrup. But we sometimes mix it up with some savory fillings like sauteed mushrooms and cheese, or cream cheese and roasted capsicums. They are so versatile, you can use just about anything!
So, how to make Easy French Crepes?
In a jug or bowl, whisk together the milk and eggs. Add the melted butter and whisk again.
In a large bowl, mix together the flour, sugar and salt.
Pour in about 1 cup of the liquid mixture and whisk thoroughly to make a smooth paste. Add the rest of the liquid and whisk until you have a smooth, runny batter, with no lumps. If using a blender, combine all the liquid ingredients in the blender first, and add the flour gradually at the end.
Cover the batter and leave it to one side to rest for about 20 minutes, or overnight in the fridge.
Place a non-stick pan or French skillet (between 8 and 12 inch) over medium heat and brush with some of the softened butter.
Give the batter a good stir. Spoon 1/4 cup of the batter into the pan, and swirl the pan around so that the batter covers the bottom of the pan evenly. Leave the pan on the heat so that the crepe starts to cook.
After about a minute, the edges of the crepe will start to brown and go crisp. At this point, gently flip the crepe over, using a spatula (or in the air if you are brave!) and cook for another 15-30 seconds until you start to see circles of caramelization in the centre of the crepe. Tip the crepe out onto a plate.
Continue cooking the crepes until the batter has been used up, remembering to stir the batter each time and brush the pan with a little more softened butter.
If the crepes need warming up, place another plate over the top of them and put in the microwave for 30 seconds before quickly removing the plate and serving. Alternatively, put the oven on a very low setting while you are making the crepes and put a plate inside, adding each crepe to the oven as you make it.
You can serve the crepes with your filling of choice, but if you would like to make lemon and sugar crepes, place one crepe flat on a plate. Pour over a little of the lemon juice and sprinkle over some of the sugar. Fold the crepe in half, and then half again. Place a lemon wedge and spoonful of whipped cream on the side to serve.
The kids love to join in when I make Easy French Crepes. In fact it’s a great dish for family time! We have a couple of pans on the go at once, serving up a constant supply of hot crepes and all of our favorite fillings laid out on the table ready for us to tuck into. Have a go and tag some pictures of your family fun #cookmerecipes for me to share!
Best crepes ever! Made these with my kids, and they loved filling them with Nutella and bananas. They turned out perfectly thin and crispy. Super easy recipe that made breakfast special. Will definitely make again!
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