Classic French Crepes (One-Bowl)
These classic French crepes are super easy to make and have a slightly sweet, buttery, soft, and delicious flavor and texture.
Ingredients
- 2 cups Flour
- 2 ¼ cups Milk
- 2 teaspoon Vanilla extract
- ¼ teaspoon Kosher salt
- 4 Eggs large
- ¼ cup Butter unsalted, melted
- 1 tablespoon Granulated sugar
Instructions
- In your blender, add the milk, eggs, flour, vanilla extract, salt, granulated sugar, and melted butter.
- Blend the mixture on high for about 30 seconds, scraping down the sides if you have flour stuck on the sides of the blender container until you get a smooth mixture.
- Heat a non-stick 10-inch skillet over medium heat and lightly grease it with butter or oil. Pour about ¼ cup of the batter into the pan, swirling it around to cover the bottom evenly.
- Cook the crepe for about 30-40 seconds until lightly golden and crispy on the edges, then carefully flip it over using a spatula and cook for another 20 seconds.
- Remove the crepes to a plate and allow them to cool completely so the toppings won’t melt.
How to fold French crepes
- Place the cooked crepe on a flat surface. Add your desired filling in the center of the crepe, leaving some space around the edges. Fold one side of the crepe over the other side.
- Fold one corner of the crepe towards the center. Gently press down on the edges to secure the folds.
- Note: you can also roll the crepes into a log. Simply place your desired filling in the center of the crepe, then fold in the sides and roll it up tightly. Serve and enjoy your delicious rolled crepe!
Notes
- Use a blender to make the crepes. Making French crepes in a blender makes the crepes batter super silky and smooth with no lumps.
- Tilt and rotate the pan when you make the crepes, this is the most efficient way to spread the batter evenly.
- Use a measuring up to to portion out the batter so your crepes will be even and will cook in the same thickness.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Use a non-stick pan is ideal for making thin and evenly cooked crepes. Make sure the pan is hot before pouring in the batter.
- Adjust the heat of your pan to medium-high when cooking crepes. This will help them cook quickly without burning.
- Pour the batter correctly! Pour a small amount of batter into the center of the hot pan, then quickly tilt and swirl the pan to spread it thinly and evenly across the surface.
- Use a spatula to gently loosen the edges of the crepe before flipping it over with confidence using your fingers or spatula.
- Allow each side of the crepe to cook until lightly golden brown before flipping. Patience is key to achieving that perfect texture.
- Allow the cooked crepes to cool completely before topping them with the whipped cream so the whipped cream won’t melt.
Nutrition
Calories: 141kcalCarbohydrates: 16gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 60mgSodium: 101mgPotassium: 97mgFiber: 0.5gSugar: 3gVitamin A: 233IUCalcium: 59mgIron: 1mg
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