Crêpes — Print Recipe — The Culinary Codex

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

Ingredients

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.