Classic French Crepes
Light, delicate super thin French pancakes that can be enjoyed sweet or savory.
Servings: 8
Ingredients
Crepe Batter
- 1/4 cup of butter, melted and cooled
- 165 grams of all purpose flour (about 1 1/3 cups), sifted
- 1 tablespoon of granulated sugar
- 1/4 teaspoon of fine salt
- 2 cups of whole milk
- 3 large eggs
- 1 teaspoon of vanilla extract
Fillings
- hazelnut spread
- jam or jelly
- whipped cream
- fresh fruit
- caramel
Instructions
- Combine all of the ingredients in a blender and blend until completely smooth with a consistency like heavy cream
- Transfer the batter into a bowl, cover tightly and chill for a minimum of 30 minutes or up to 24 hours
- Once ready to cook, give the batter a vigorous whisk to bring everything back together
- Place a shallow skillet or crepe pan over medium heat and grease generously with butter
- Pour 1/4 cup of batter into the warm, greased pan and swirl the pan or use a crepe tool to work the batter out evenly throughout the pan
- Cook the crepes one at a time for about 60 seconds per side
- Stack cooked crepes on top of each other until all of the crepes have been cooked
- Smooth some hazelnut spread over a quarter of the crepe, fold the crepe in half covering the hazelnut spread and then add a bit more spread over one half of the crepe and fold in half once more covering the spread
- Top the folded crepe with berries and enjoy!