French Crêpe Recipe (Basic Crêpes)
This easy to follow French Crêpe Recipe is adapted from Julia Child's basic crêpe recipe, and will walk you through how to make paper-thin French Crêpes at home!
Servings: 10 people
Calories: 102kcal
Ingredients
- 1 cup all-purpose flour
- ⅔ cup cold milk
- ⅔ cup cold water
- 3 eggs
- ¼ teaspoon salt
- 3 tablespoons melted butter, plus more butter or oil for brushing hot pan
Optional add-ins for savory crêpes:
- diced fresh herbs
Optional add-ins for sweet crêpes:
- dash sweet liqueur
- 2 teaspoons sugar
- 2 tablespoons cocoa powder
Instructions
- Whisk together all ingredients in a bowl.
- Let batter sit in the refrigerator at least 1 hour (or overnight).
- Pre-heat non-stick pan on high heat, and brush or spray with oil or butter. Oil should shimmer on the pan.
- Holding pan just off heat, add 2-3 TB batter and swirl to coat pan. Place back on heat and cook for about 90 seconds, until the bottom of the crêpe is golden and slides off the pan easily.
- Flip and cook the other side for 5-10 seconds. Move crêpe to a wire rack or plate to cool, and repeat with remaining batter.
- Make Ahead: Stack with wax paper in between crêpes. Refrigerate for up to 2 days, or freeze for up to 3-4 months in an airtight container. Don't skip the wax paper-- the crêpes will stick together.
Notes
Yields: About eight 10" crêpes, ten 8" crêpes, or twenty 5" crêpes
Nutrition information is for one 8" crêpe, and does not include optional ingredients.
Nutrition
Calories: 102kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 59mg | Sodium: 114mg | Potassium: 53mg | Vitamin A: 195IU | Calcium: 29mg | Iron: 0.8mg