Crêpes de Paris
Crêpes de Paris are delicate, thin French pancakes that can be enjoyed with a variety of sweet or savory fillings. They have a light, buttery flavor and a soft yet slightly crisp texture around the edges. Perfect for breakfast, brunch, dessert, or even a savory meal, these classic Parisian crêpes embody the essence of French cuisine.
Equipment
- Large mixing bowl
- Whisk or electric mixer
- Non-stick crêpe pan or skillet
- Ladle or measuring cup
- Spatula
- Cooling rack (optional)
Ingredients
- For the Crêpes:
- 1 cup 125g all-purpose flour
- 2 large eggs
- 1 ¼ cups 300ml whole milk
- 2 tbsp 30g unsalted butter, melted
- 1 tbsp 12g granulated sugar (optional, for sweet crêpes)
- ½ tsp salt
- ½ tsp vanilla extract optional, for sweet crêpes
- 1 tbsp 15ml vegetable oil or extra melted butter (for cooking)
- For Classic Sweet Fillings:
- Powdered sugar
- Nutella
- Fresh fruits strawberries, bananas, blueberries
- Whipped cream
- Honey or maple syrup
- For Classic Savory Fillings:
- Ham and cheese
- Sautéed mushrooms
- Spinach and goat cheese
- Smoked salmon and crème fraîche
Instructions
- Prepare the Batter:
- In a large mixing bowl, whisk together the flour, salt, and sugar (if using).
- In a separate bowl, beat the eggs and mix in the milk and vanilla extract.
- Gradually pour the wet ingredients into the dry ingredients, whisking continuously to avoid lumps.
- Stir in the melted butter. The batter should be smooth and slightly runny. If it’s too thick, add a little more milk.
- Rest the Batter:
- Cover the batter and let it rest for at least 30 minutes at room temperature. This allows the flour to fully hydrate, leading to softer crêpes.
- Heat the Pan:
- Place a non-stick crêpe pan or skillet over medium heat. Lightly grease it with butter or oil.
- Cook the Crêpes:
- Pour about ¼ cup of batter into the pan, swirling it quickly to spread it evenly into a thin layer.
- Cook for about 1–2 minutes until the edges start to lift and the bottom is golden brown.
- Flip the crêpe using a spatula and cook for another 30 seconds to 1 minute on the other side.
- Repeat & Stack:
- Continue the process, greasing the pan as needed. Stack the crêpes on a plate with a light cover to keep them warm.
- Serve & Enjoy:
- Fill the crêpes with your favorite sweet or savory toppings, fold or roll them, and enjoy!
Notes
For an extra light batter, blend all ingredients in a blender instead of whisking.
You can store leftover crêpes in the fridge for up to 2 days, wrapped in plastic or an airtight container.
To reheat, warm them gently in a skillet or microwave for a few seconds.
For gluten-free crêpes, use buckwheat flour or a gluten-free flour blend.
For dairy-free crêpes, substitute whole milk with almond or oat milk and use coconut oil instead of butter.
You can store leftover crêpes in the fridge for up to 2 days, wrapped in plastic or an airtight container.
To reheat, warm them gently in a skillet or microwave for a few seconds.
For gluten-free crêpes, use buckwheat flour or a gluten-free flour blend.
For dairy-free crêpes, substitute whole milk with almond or oat milk and use coconut oil instead of butter.