French Crêpes
Crêpes are a beloved staple of French cuisine, adored for their delicate texture and versatility. Whether filled with sweet or savory ingredients, enjoyed for breakfast, lunch or dinner, these thin pancakes are a must-have recipe in your French cooking repertoire. As a proud Breton, I’ll guide you through making the perfect sweet crêpes with my beloved family recipe – and expert tips to ensure success. Grab your skillet! These are the best crêpes I’ve ever had. Family loved them too and asked for them to be a weekly tradition. Thank…
- Prep time
- 1 hr
- Cook time
- 1 hr
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups (250g) all-purpose flour
- 1/2 tsp salt
- 1 tbsp (12g) of white sugar
- 4 large eggs, at room temperature
- 3 tbsp (45g) unsalted butter, melted.2 cups + 3 tbsp (500ml) whole milk (or 2%)
- 1 tbsp (15ml) Rum (dark or light)
Instructions
- 1
Sift together the flour, salt and sugar in a big mixing bowl and dig a well in the middle.
- 2
Break in the eggs into the well, all at once, and mix with a wooden spoon until incorporated (the batter will have the consistency of a thick paste).
- 3
In a separate bowl, mix together the melted butter, milk and rum. Whisk in the liquid into the crêpe batter, little by little, until your batter becomes a velvety smooth liquid – that has the consistency of heavy cream.
- 4
Cover your bowl with a clean cloth and refrigerate for at least 1 hour (ideally, overnight).
- 5
After 1 hour (or the next morning), heat a 8-12-inch nonstick skillet/pan over medium heat. When your pan is hot, add 1/3 cup of batter and swirl your pan quickly to completely cover the bottom. Cook until micro-bubbles form on top, and the underside of the crêpe is golden - this should take 2 to 3 minutes (if it takes longer, your pan is not hot enough).
- 6
Carefully loosen the edge of the crêpe with a rubber spatula, and then with your fingertips, carefully peel off the crêpe and quickly flip it. Cook for an additional minute on the other side.
- 7
Slide your crêpe out of your pan onto a plate and cover with a dish cloth (this keeps the moisture in, makes sure the crêpe is evenly cooked and prevents it from drying out too quickly). Repeat for the other crêpes until you run out of batter.
- 8