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
- 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:
Optional add-ins for sweet crêpes:
- dash sweet liqueur
- 2 teaspoons sugar
- 2 tablespoons cocoa powder
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.
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.
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