No Fail French Crepes
Master the art of making light, delicate No Fail French Crepes with this foolproof recipe that guarantees satisfaction every time. Perfectly versatile, these crepes can be customized for breakfast, brunch, or dessert with both sweet and savory fillings. With simple pantry staples like all-purpose flour, milk, and eggs, plus the option of adding vanilla extract and sugar for a touch of sweetness, these crepes are easy to whip up in just 10 minutes of prep time. The recipe includes an essential resting step to ensure tender, restaurant-quality results and uses a straightforward stovetop technique for perfectly golden crepes. Whether you’re filling them with fresh fruit and whipped cream or savory ingredients like ham and cheese, these no-fail crepes will elevate any meal. Great for impressing guests or enjoying a cozy morning at home!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.5 cups Milk (whole or 2%)
- 2 Large eggs
- 2 tablespoons Unsalted butter (melted)
- 1 tablespoon Granulated sugar (optional for sweet crepes)
- 1 teaspoon Vanilla extract (optional for sweet crepes)
- 0.25 teaspoon Salt
- 1 teaspoon Butter or oil (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the flour, sugar (if using), and salt.
In a separate medium bowl, whisk the eggs, milk, and vanilla extract (if using) until well combined.
Gradually add the wet ingredients to the dry ingredients, whisking constantly to avoid lumps. The batter should have a smooth and thin consistency.
Stir in the melted butter, ensuring it is fully incorporated into the batter.
Let the batter rest for at least 15 minutes at room temperature or up to 1 hour. This allows the gluten in the flour to relax, resulting in tender crepes.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter or oil using a paper towel.
Using a ladle or measuring cup, pour about 1/4 cup of batter into the center of the pan. Quickly tilt and rotate the pan to spread the batter evenly into a thin, circular layer.
Cook the crepe for about 1-2 minutes, or until the edges begin to lift and the bottom is 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 cover with a clean kitchen towel to keep warm. Repeat with the remaining batter, greasing the pan as needed.
Serve the crepes warm with your choice of sweet or savory fillings, such as fresh fruit, Nutella, whipped cream, cheese, ham, or sautéed vegetables.
Nutrition Facts
Calories |
270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 14% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 195 mg | 8% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 8.1 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 128 mg | 10% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 200 mg | 4% | |
*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.
