French Crêpes

I have wanted to make crepes for as long as I can remember. But I am not a delicate egg flipper so there was no way I was going to try to make these. Surprising enough I didn’t rip a single one. It’s all in the wrist! lol

So, with the success of making this delicious crêpe the only thing left to do is what to fill them with, I mean the artist thing for any artist is the blank canvas. And these crepes are the perfect blanket canvas, they can be filled with so many different things or just left a lone with some simple butter and syrup. When have I done anything simple? Never, I never do this simple when it comes to creating great tasting food.

I make this killer chocolate whip cream, from scratch of course, and what goes better with chocolate than fresh berries. Only filling half of the crêpe with the chocolate whip cream, fold over the other side and top with a triple berry sauce. It is to die for. If you are not a berry fan, try banana slices over peanut butter, or peaches and whip cream. The possibilities are endless.

Bon Appétit

French Crêpe
Prep Time
30 mins
Cook Time
3 mins
Total Time
45 mins
Course: Breakfast
Cuisine: French
Servings: 16 crepes, 1 per serving
  • 1 1/4  cup  milk
  • large eggs
  • tbsp  melted butter divided
  • 2 - 3  tbsp  granulated sugar
  • 1/2  tsp  kosher salt
  • 1 cup all-purpose flour spooned and leveled
  1. Place the milk and eggs in a bowl. Whisk to combine (you should have about 2 cups of liquid).
  2. Whisk in 2 tablespoons melted butter. TIP: Melt the butter in the same pan that you will use to cook the crepe.
  3. Shift together the flour, salt and sugar in a large bowl.
  4. Add enough of the liquid to form a smooth paste. This should not take more than a few seconds. DO NOT over-mix.
  5. Continue to add the rest of the liquid and mix to form a smooth, watery batter.
  6. Cover the batter and let it rest for at least 20 minutes. NOTE: The batter can be kept in the fridge overnight as well.
  1. Add the ingredients into the blender. Add the flour last. Blend for a few seconds until you have a smooth batter. You can use a stick blender as well for this purpose.
  2. Cover the batter and let it rest for at least 20 minutes. The batter can be kept in the fridge overnight as well.
  1. Preheat a 10 inch non-stick pan over medium heat.
  2. Brush a layer of butter on the heated pan. I used a silicone brush, but you can use a butter soaked paper towel or cloth as well.
  3. Whisk the batter before you make each crêpe. Doing this is to make sure the batter is uniformly mixed.
  4. Pour 1/4 cup of the batter into the hot pan, and swirl to coat the bottom of the pan. Swirl and spread the batter along the edge of the pan first and then fill the middle with the remaining crepe batter. Make sure the batter is as evenly spread as possible.
  5. Place the pan back on the heat to let the crepe cook.
  6. Cook the crêpes until the edges are starting to brown become a little crisp (about 40 seconds). Flip the crepes over and cook for a further 10 - 15 seconds on the other side until the crepes have caramelized spots. Stack the cooked crepes on a plate or wire rack.
  7. Repeat until all the batter is used up.
  1. If the crepes are no longer warm when you're ready to serve them, place another plate over your stack of crepes and microwave for about 30 seconds until the crêpes are warm. Then remove the second plate quickly so that the crêpes don't become soggy with steam/moisture.

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