Enjoy these delicate French crepes with a tender texture and captivating flavor reminiscent of Paris. Perfect for a lazy weekend breakfast or an indulgent dessert treat, they harmonize wonderfully with lemon and sugar or a rich chocolate and banana topping, transforming every meal into a truly enchanting culinary experience.

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I found this French Crepe Recipe while playing around in my kitchen one lazy weekend. I like using 1 cup all-purpose flour, 2 large eggs, 1 1/2 cups milk, 1/2 cup water, 1/4 teaspoon salt and 2 tablespoons melted unsalted butter because its super simple and gives a balanced mix of proteins, carbs and fats.

Its a classic French cooking recipe that really hits the mark for both a sweet crepes breakfast served with lemon and sugar or a bit more decadence with chocolate and banana. I think its one of the best French crepes recipes I ever made even though its basic.

Its a simple crepe recipe that still shows off great nutritional value and its perfect for a weekend treat. Enjoy cooking and trying out this easy crepe recipe and let it inspire other savory versions too.

Why I Like this Recipe

I like this recipe because it’s super simple to follow, even when I’m not feeling my best in the kitchen. I love how the batter comes together so smooth after letting it rest for a bit; it really makes the crepes light and tender even if they don’t always come out picture perfect. I also enjoy that I can change up the toppings every time – sometimes I go classic with lemon and sugar, and other times I mix it up with chocolate and banana. And lastly, I appreciate that all the ingredients are things I probably already have at home, which means I can whip up a tasty weekend breakfast without a trip to the store.

Ingredients

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All-purpose flour provides essential carbohydrates making crepes fluffy, tender and wonderfully light.
Eggs supply high-quality protein, bind ingredients effectively and enrich crepe flavor remarkably.
Milk ensures a smooth, lump-free batter with extra calcium, perfect for healthy bones.
Water thins the batter making it pour easily, helping achieve ideal consistency effortlessly.
Salt intensifies natural flavors, balancing sweetness and savory notes without overwhelming the dish.
Melted unsalted butter adds rich flavor and moisture, creating delectably tender, golden crepes.
Each ingredient plays a vital role in creating crepes that are balanced, tasty and wholesome.
A few simple ingredients mix to create an irresistibly smooth batter and delicious crepes.

Ingredient Quantities

1 cup all-purpose flour

2 large eggs

1 1/2 cups milk

1/2 cup water

1/4 teaspoon salt

2 tablespoons melted unsalted butter

How to Make this

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1. In a bowl, mix together the cup of all-purpose flour and 1/4 teaspoon salt until they’re well blended.

2. In another bowl, beat the 2 large eggs then stir in the 1 1/2 cups milk, 1/2 cup water, and 2 tablespoons melted unsalted butter.

3. Slowly pour the wet mixture into the flour mixture and whisk it really well until you dont have any lumps.

4. Let the batter rest for about 30 minutes at room temperature to let the flour soak up all the liquid.

5. Heat a non-stick skillet over medium-high heat and lightly grease it with a bit of butter or oil.

6. Pour roughly 1/4 cup of the batter into the hot pan and immediately tilt and swirl the pan around so that the batter coats the surface evenly.

7. Cook the crepe for 1 to 2 minutes until the edges begin to lift and turn slightly golden.

8. Carefully flip the crepe and cook for another minute on the other side until it looks golden too.

9. Transfer the crepe to a plate. Repeat the process until all the batter is used up.

10. Serve your French crepes warm with your favourite toppings like lemon and sugar or go for something sweeter like chocolate and banana. Enjoy!

Equipment Needed

1. Two mixing bowls – one for combining the flour and salt, and another for the eggs and liquid ingredients
2. Measuring cups and spoons – to get the right amounts for flour, milk, water, salt, and butter
3. A whisk – for beating the eggs and mixing the wet ingredients with the flour without lumps
4. A non-stick skillet – for cooking the crepes evenly on both sides
5. A spatula – for flipping the crepes and removing them from the skillet
6. A plate – to transfer the cooked crepes and serve them warm

FAQ

How do I know if my batter is too thick? A good sign your crepe batter is too thick is if it doesn't spread easily in the pan. If that happens, add a bit more milk to reach a thinner consistency.

Can I make these crepes ahead of time? Yes you can! Once you made them, let them cool then store in the refrigerator in an airtight container for up to 2 days, then reheat gently in a pan.

What should I do to avoid my crepes sticking to the pan? Make sure your pan is properly preheated and lightly coated with some butter or oil. If you're using non-stick pans, you may need even less fat.

Is it ok to substitute water with more milk or another liquid? Sure thing, if you want extra flavor you can substitute water with milk, or even a little bit of sparkling water for a light, airy texture.

How thick should I pour the batter in the pan? Pour enough batter to just barely cover the bottom of your pan and tilt it so it gets spread evenly. Too much batter will lead to thick crepes that might not cook through evenly.

French Crepe Recipe Substitutions and Variations

If you dont have regular milk, you can use almond milk or soy milk its a pretty good swap
You can replace eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg) if you want a vegan version
If you dont have melted unsalted butter, try using vegetable oil or coconut oil in the same amount
You can also swap out all-purpose flour with whole wheat flour or even spelt flour to mix it up a bit

Pro Tips

1. Let the batter sit for a full 30 minutes at room temp; this helps the flour really soak up the liquid so you end up with smooth, lump-free crepes every time.
2. When you pour the batter into the pan, do it fast and don’t waste time tilting the pan – this ensures an even layer, so your crepe cooks evenly and doesn’t end up too thick on one side.
3. Always heat your non-stick pan properly before adding any batter; if it’s not hot enough, the crepes might stick, and if its too hot, they will burn quickly.
4. Be super gentle when flipping the crepes – let the edges lift a bit first then flip slowly, so they keep their shape and don’t tear apart.