Parisian Crepe Recipe
My Parisian Crepe Recipe is made with just 6 simple ingredients, but it whisks me back to my days abroad every time I make it. Whether you're in the mood for something sweet or craving a savory bite, these traditional French crepes are the perfect canvas.
Servings: 8 10 inch Crepes
Calories: 18kcal
Equipment
- Crepe Pan or Nonstick Skiller
Ingredients
- 1 cup All-purpose flour
- Pinch Salt
- 2 Eggs
- ¾ cup Milk
- 3 tablespoons Unsalted Butter melted or olive oil
- ½ cup Water
- Butter & Oil if needed for your pan
- Lemon Curd optional filling!
Instructions
- Begin by mixing together the all-purpose flour and salt into a medium bowl. In a separate medium bowl, lightly beat the eggs.1 cup All-purpose flour, Pinch Salt, 2 Eggs
- Slowly pour in milk, water stirring continuously. Sift in the flour mixture and stir until smooth before adding in the melted butter or olive oil. The consistency should be somewhat liquid but not too runny, similar to heavy cream.¾ cup Milk, 3 tablespoons Unsalted Butter, ½ cup Water
- Allow the batter to rest for 20-30 minutes at room temperature. This rest period lets the flour absorb the liquids, which helps in achieving tender crepes!
- Heat a non-stick skillet or crepe pan over medium heat, lightly greased with butter or oil if needed. Pour a small amount of batter into the center of the pan, swirling it around to spread it thinly. Cook until the bottom turns light golden, then flip it carefully to cook the other side for a short duration.Butter & Oil
- Stack the cooked crepes on a serving plate as you continue to cook each crepe. Serve the crepes with your favorite fillings. They pair beautifully with both sweet and savory ingredients!
Video
Notes
👩🏻🍳 Expert Tips/Expert baking tips
Here are some expert tips to ensure your crepe adventure comes out perfectly every time:
- Batter Consistency: Aim for a batter that’s viscous and smooth, similar to heavy cream. If your batter is too thick, your crepes will be doughy; too thin, and they'll tear easily. Adjust with a little extra flour or milk if necessary.
- Rest the Batter: This might be the hardest part – waiting! Letting the batter rest for at least 30 minutes allows the flour to fully absorb the liquid and gives the gluten a chance to relax. This results in tender, more pliable crepes.
- Non-Stick Pan is Key: Use a good non-stick pan or a well-seasoned crepe pan to make flipping and removing your crepes a breeze.
- Work Quickly: Once you pour the batter into the center of the pan, immediately tilt and swirl the pan to spread the batter thinly and evenly. The goal is to cover the bottom of the pan with a thin layer of batter.
- Gentle Flip: Be gentle when flipping your crepes. They're delicate! Wait until the edges start to lift slightly and the bottom is lightly golden, then use a spatula to gently flip them over.
- Practice Makes Perfect: Making perfect crepes might take a bit of practice. Don’t get discouraged if the first few aren’t perfect – they will still be delicious. With each crepe, you’ll get the hang of the right batter consistency, pan temperature, and flipping technique.
Nutrition
Calories: 18kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 0.5g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Cholesterol: 6mg | Sodium: 13mg | Potassium: 22mg | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 0.01mg | Calcium: 15mg | Iron: 0.05mg
