Description
Doux crêpes français façon tradition aux touches sucrées ou salées. Faciles à préparer et idéaux pour des repas délicieux en famille.
Ingredients
250g all-purpose flour
4 large eggs
500ml whole milk
2 tablespoons granulated sugar
50g unsalted butter (melted)
1 pinch of salt
Black pepper to taste (for savory crepes)
Instructions
In a large bowl, add flour and create a well in the center
Crack eggs into the well, add salt and sugar
Whisk gently, gradually incorporating flour
Slowly pour in milk while continuing to whisk until smooth
Add melted butter for tenderness and prevent sticking
For savory crepes, stir in black pepper at this stage
Let batter rest for 30 minutes (if desired)
Heat a crepe pan or skillet with a bit of butter
Pour 1/4 cup of batter into the pan, swirling to coat the bottom
Cook for 2 minutes until edges lift and surface bubbles
Flip and cook for another 1-2 minutes until golden
Repeat with remaining batter, reventing the pan as needed
Notes
Use room temperature eggs for smoother mixing
Semi-skimmed milk can be substituted
Resting batter improves texture
Store cooked crepes in an airtight container in the fridge for 2 days
Freeze uncooked batter for up to 2 weeks
Top with fruit, honey, Nutella, ham (our recipe uses non-pork alternatives), or cheese for savory options
- Prep Time: 15
- Cook Time: 30
- Category: Gâteaux
- Method: Pan-frying
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 50mg