French crepes are thin pancakes. As the name suggests, they originated in France and are made with a thin batter without leavening agents, resulting in soft, buttery, yet slim pancakes that can be filled with sweet or savoury ingredients. This recipe shares two versions, one for a classic crepe (with no filling). And another version, with a filling of lemon and sugar that adds a tart sweetness to the dish, making it perfect for indulgent mornings or even a quick, after-lunch dessert.
Ingredients
UNITSIngredients
1¼ cupsMilk
3Large eggs
2 tbspMelted butter or oil
3 tbspSugar (for sweet crepes)
½ tspSalt
1 cupAll-purpose flour
2 tbspSoftened butter (for cooking) (more as needed)
1-2 Lemons (sliced or wedged) For lemon and sugar crepes
Add milk and eggs to a jug or a big bowl and whisk to combine. Add melted butter or oil and mix well. In another large bowl, combine flour, salt and sugar. Add about ¾ to 1 cup of the liquid mixture to the flour and whisk to form a smooth paste without lumps. Add the remaining liquid and mix until you have a smooth, watery batter. Cover and let rest for at least 20-30 minutes at room temperature, or refrigerate overnight.
Description - Step 2
Step 2: Heat the pan
Preheat a 10-inch non-stick pan over medium heat. Brush the surface with butter using a silicone brush or butter-soaked paper towel. Make sure the pan is evenly heated with no hot spots.
Description - Step 3
Step 3: Cook the crepes
Always stir the batter before making each crepe. Pour ¼ cup of batter into the centre of the hot pan and immediately swirl to coat the bottom evenly, working quickly to spread the batter all the way to the edges. Place the pan back on the heat. For classic crepes, cook until the edges start to brown and look slightly crisp (about 40-50 seconds). Flip the crepe carefully and cook for another 10-15 seconds until spots appear. Stack the cooked crepes on a plate and cover with a cloth napkin to keep them soft.
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Step 4: Prepare for serving
If the crepes have cooled, place another plate over the stack and microwave for about 30 seconds until warm. Remove the top plate quickly to prevent sogginess.
Description - Step 5
Step 5: Fill and serve
For lemon and sugar crepes, place a crepe flat and sprinkle about 1 tsp of vanilla sugar over one half. Fold the crepe in half, then fold again into quarters. Repeat with the remaining crepes. Serve immediately with fresh lemon slices and whipped cream.
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French 
Easy
Dessert
