Crêpes

Name: Crêpes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: French
Ingredients: 250g all-purpose flour; 4 large eggs; 500ml whole milk; 50g melted unsalted butter, plus extra for pan; 2 tbsp sugar; 1 tbsp vanilla extract; Pinch of salt

Crêpes (KREHP)

French Crêpes

⏱ Prep Time 30 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 180 kcal

Paper-thin, lace-edged pancakes with a delicate eggy flavour, folded around sweet or savoury fillings — the versatile icon of Breton cuisine.

Nutrition & Info

Protein 5.0g

Carbs 22.0g

Fat 8.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ gluten ⚠ dairy ⚠ eggs

Equipment Needed

crêpe pan or non-stick skillet blender or whisk ladle spatula

Presentation Guide

Vessel: warm plate

Garnishes: powdered sugar, lemon wedge, berries

Accompaniments: whipped cream, Nutella, jam

Ingredients

250g all-purpose flour
4 large eggs
500ml whole milk
50g melted unsalted butter, plus extra for pan
2 tbsp sugar
1 tbsp vanilla extract
Pinch of salt

Instructions

1
Blend flour, eggs, milk, melted butter, sugar, vanilla, and salt until completely smooth. Rest batter 30 min.
2
Heat a crêpe pan or non-stick skillet over medium-high heat. Brush with a thin layer of butter.
3
Pour about 60ml of batter into the centre, immediately tilting and swirling the pan to coat the entire surface thinly.
4
Cook 1-2 min until the edges lift and the underside is golden with lacy brown spots.
5
Flip with a quick wrist motion or spatula. Cook 30-45 seconds on the other side.
6
Stack crêpes on a warm plate. Serve with lemon and sugar, Nutella, fresh berries, or whipped cream.

💡

Did You Know?

On La Chandeleur (February 2), the French flip crêpes while holding a gold coin in the other hand — catching the crêpe means prosperity for the year.

Chef's Notes

Equipment Tips

crêpe pan or non-stick skillet
blender or whisk
ladle
spatula

Garnishing

powdered sugar, lemon wedge, berries

Accompaniments

whipped cream, Nutella, jam

The Story Behind Crêpes

Crêpes originated in Brittany in the 13th century, originally made with buckwheat flour (galettes). Wheat-flour crêpes spread across France as a dessert and street food. The crêperie remains central to Breton culture and Parisian street corners alike.

🕐 Traditionally enjoyed dessert, snack, or candlemas (february 2) 📜 Origins: 13th century Brittany

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