Delicate Parisian-Style Crepes are the epitome of French culinary elegance, offering a versatile canvas for both savory and sweet fillings. Whether you’re looking to create a sumptuous breakfast, a sophisticated brunch, or a light and elegant dessert, these crepes will transport your taste buds straight to the streets of Paris. Here’s an exclusive recipe that will guide you through making these delightful, paper-thin pancakes with grace and flair.
Ingredients
Crepe Batter:
- 250ml (1 cup) whole milk
- 2 large eggs
- 100g (¾ cup) all-purpose flour, sifted
- 30g (2 tablespoons) unsalted butter, melted, plus more for cooking
- 2 tablespoons sugar (for sweet crepes) or 1 pinch of salt (for savory crepes)
- 1 teaspoon vanilla extract (optional, for sweet crepes)
Instructions
1. Make the Batter:
- Blend Ingredients: In a blender, combine the milk, eggs, flour, melted butter, and sugar (if making sweet crepes) or salt (if making savory crepes). Add vanilla extract if desired for sweet crepes. Blend until the mixture is smooth and bubbles form on top, about 30 seconds. Let the batter rest for at least 1 hour in the refrigerator. This resting time allows the flour to fully hydrate and results in a more cohesive batter.
2. Cook the Crepes:
- Prepare the Pan: Heat a non-stick skillet or a crepe pan over medium heat. Add a small amount of butter to lightly coat the bottom of the pan.
- Cook: Pour or ladle about ¼ cup of batter into the center of the pan, tilting and swirling the pan immediately to spread the batter thinly and evenly over the bottom.
- Flip: Cook until the edges of the crepe begin to lightly brown, about 1 minute. Use a spatula to gently flip the crepe and cook the other side for an additional 30 seconds or until lightly golden.
- Repeat: Continue with the remaining batter, adding more butter to the pan as needed. Stack the cooked crepes on a plate, placing parchment paper between them to prevent sticking.