Crêpes are a treat that pleases grown-ups and kids alike, and you make them with things you always have on hand: flour, eggs, milk. It’s their thinness that sets them apart, and the endless choice of fillings, sweet or savoury, makes them perfect for breakfast, dessert or a quick snack.

The secret to a good crêpe comes down to two things: a smooth, lump-free pourable batter that’s had time to rest, and a properly hot pan. Swirl the pan quickly after pouring in the ladle so the batter spreads out thin and even.

Thin French Crêpes, an Easy Recipe for Breakfast or Dessert

Ultra-thin pancakes made from flour, eggs and milk, cooked in a pan and filled sweet with chocolate and fruit, or savoury with cheese.

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مدة التحضير 15

مدة الطهي 20

الوقت الكلي 35

عدد الحصص: 4 people

Ingredients Method Notes

المقادير

2 cups flour
3 eggs
about 3 cups milk
2 tablespoons sugar (for sweet crêpes)
a pinch of salt
2 tablespoons melted butter
1 teaspoon vanilla
butter for greasing the pan
for the filling: chocolate, honey, jam, or cheese and turkey for savoury

Method

Whisk the eggs with the sugar, salt and vanilla.
Add the flour alternating with the milk, whisking constantly until you have a smooth, lump-free pourable batter, then stir in the melted butter.
Let the batter rest for about 20 minutes.
Heat a non-stick pan and grease it with a little butter, pour in a ladle of batter while swirling the pan to spread it into a thin layer.
Cook the crêpe for about a minute on each side, until it turns lightly golden.
Fill each crêpe with whatever you like, fold it into a triangle or roll it up, and serve right away.

ملاحظات

Letting the batter rest makes the crêpes more tender and less likely to tear.
If the batter is too thick, add a little milk until it becomes pourable again.
The first crêpe is usually a test one, the time it takes to get the pan's heat and the amount of batter just right.

Frequently asked questions

Why do my crêpes tear?

Usually because the batter is too thick, the pan isn't hot enough, or you're trying to flip them too soon.

Can I make the batter the night before?

Yes, it keeps overnight in the fridge and actually turns out smoother; just give it a stir before using.

What's the difference between sweet and savoury crêpes?

For savoury ones you leave out the sugar and vanilla, and fill them with cheese, vegetables and meats instead of sweet toppings.

Photo: Wikimedia Commons — CC BY-SA

Thin French Crêpes, an Easy Recipe for Breakfast or Dessert