French Pancakes Crepes
Delight your taste buds with the delicate elegance of French Pancakes, or crepes — a timeless classic perfect for both sweet and savory indulgences! Made with a simple blend of pantry staples like all-purpose flour, milk, eggs, and melted butter, this versatile recipe yields thin, lacy pancakes with a soft, melt-in-your-mouth texture. Whether you’re filling them with fresh fruit and Nutella for a decadent dessert or folding in ham and cheese for a satisfying savory twist, these crepes are a true culinary canvas. With just 10 minutes of prep time and a quick cook time, they’re ideal for impressing guests at brunch or enjoying an effortless weeknight treat. Don’t forget the optional splash of vanilla extract for a hint of sweetness! Perfectly golden and irresistibly pliable, these French crepes are sure to become your new breakfast or dessert staple.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1.5 cups milk
- 2 large eggs
- 2 tablespoons butter (melted)
- 1 tablespoon sugar
- 0.25 teaspoons salt
- 1 teaspoon vanilla extract (optional, for sweet crepes)
- 1 teaspoon butter or oil (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the flour, sugar, and salt to combine.
In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract (if using).
Gradually pour the wet ingredients into the dry ingredients, whisking continuously, until the batter is smooth and free of lumps. The batter should have a thin, pourable consistency. If it's too thick, add an extra tablespoon or two of milk.
Cover the batter and let it rest for 15-30 minutes to allow the gluten to relax (optional but recommended).
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter or oil, using a paper towel to evenly coat the surface.
Pour about 1/4 cup of batter into the center of the pan. Immediately tilt and swirl the pan to spread the batter into a thin, even layer.
Cook the crepe for about 1-2 minutes, or until the edges begin to lift and the bottom is lightly golden brown.
Carefully flip the crepe using a spatula and cook for an additional 30 seconds to 1 minute on the other side.
Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes on top of each other to keep them warm.
Serve the crepes warm with your choice of fillings, such as fresh fruit, Nutella, whipped cream, ham and cheese, or sautéed vegetables.
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 876 mg | 38% | |
| Total Carbohydrate | 124.3 g | 45% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 31.2 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 531 mg | 41% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 839 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
