Authentic French crêpes that are delightfully thin and delicate, ready to be filled with your favorite toppings. With their airy texture and lightly golden hue, they embody the very essence of a French indulgent breakfast or dessert.
⏱️35 min
📊Easy
👥4 servings
🍽️Dessert
vegetarianquickbudget-friendlyfamily
Ingredients
250 gflour
3 pièceseggs
500 mlmilk
30 gmelted butter
15 gsugar
1 pincéesalt
30 mlwhite rum (optional)
20 gbutter for cooking
Instructions
1SIFT THE FLOUR: Pour the flour into a mixing bowl and sift it to remove all lumps. This step is essential for obtaining a smooth and homogeneous batter without any defects. Well-aerated flour will allow the crêpes to be lighter and airier. Make a well in the center of the sifted flour.
2PREPARE THE BATTER: Crack the eggs into the well and gradually pour in the cold milk while gently mixing with a whisk. Incorporate the melted butter, sugar, and a pinch of salt. Whisk vigorously to obtain a smooth batter without lumps, with a slightly liquid consistency resembling slightly thick milk. You can add the white rum if desired for extra flavor.
3LET THE BATTER REST: Pour the batter into a bowl and let it rest at room temperature for 15 to 30 minutes. This resting period is crucial: it allows the gluten to relax and the flour to fully absorb the liquid, which will guarantee more tender crêpes that are easier to flip. You will notice that the batter will become slightly thicker.
4HEAT YOUR CRÊPE PAN: Place a crêpe pan or non-stick skillet over medium-high heat for 2 to 3 minutes. You must reach a sufficient temperature: if you pour a few drops of water on it, they should vaporize immediately. Take a piece of butter the size of a hazelnut and let it melt slightly on the hot surface to form a thin greasing film.
5POUR AND COOK THE CRÊPES: Using a ladle, take about 100 ml of batter and quickly pour it into the center of the crêpe pan while tilting the pan slightly in a circular motion to spread the batter evenly in a very thin layer. The crêpe should be almost transparent. Let it cook for about 1 minute 30 seconds until the bottom is golden (you will see a light golden color on the surface).
6FLIP AND FINISH COOKING: With a flexible spatula, gently detach the edges of the crêpe, then slide it completely under the crêpe before flipping it with a quick and confident motion. Let the other side cook for about 30 seconds: it will have a paler color dotted with small golden spots. Place the crêpe on a warm plate and repeat with the remaining batter, adding a little more butter between each crêpe if needed.
7SERVE THE CRÊPES: Arrange the warm crêpes on a serving plate and offer them with your favorite toppings: jam, Nutella, sugar and lemon, crème fraîche, red berries, or caramel sauce. Crêpes are best enjoyed hot, folded in quarters or rolled up. You can keep them warm for a few minutes by covering them with a clean kitchen towel.