Description
Delicate Parisian crpes showcase French culinary elegance with simple ingredients blending into delightful thin pancakes. Creamy, light textures and versatile fillings make this recipe a perfect breakfast or dessert that you will savor with each delicate bite.
Ingredients
Scale
- 3 eggs
- 1 cup (120 g) all-purpose flour
- ⅔ cup (160 ml/5.4 fl oz) cold milk
- ⅔ cup (160 ml/5.4 fl oz) cold water
- 3 tbsps (45 ml/1.5 fl oz) melted butter, plus more for brushing the pan
- ¼ tsp salt
- 2 tsps sugar (optional for sweet variation)
- 2 tbsps cocoa powder (optional for sweet variation)
- diced fresh herbs (optional for savory variation)
- dash sweet liqueur (optional for sweet variation)
Instructions
- Batter Preparation: Whisk flour, eggs, milk, water, salt, and melted butter in a large mixing bowl until achieving a silky, lump-free consistency.
- Resting Phase: Cover the batter with plastic wrap and refrigerate for 60 minutes or overnight, allowing gluten to relax and enhance crêpe tenderness.
- Pan Preheating: Heat a non-stick skillet or crêpe pan over medium-high temperature, applying a gossamer-thin layer of unsalted butter or neutral vegetable oil to prevent adhesion.
- Batter Distribution: Lift pan from heat, pour batter into the center, then swirl and tilt to create a delicate, even coating across the surface.
- First-Side Cooking: Return pan to heat, cook for approximately 90 seconds until edges transform to a golden hue and surface appears matte and slightly dry.
- Flipping Technique: Delicately slide a thin spatula underneath, gently flip the crêpe, and cook the reverse side for 5-10 seconds until lightly bronzed.
- Cooling and Storage: Transfer completed crêpes to a wire rack or plate, separating layers with parchment paper to prevent sticking. Store in an airtight container, refrigerating for 48 hours or freezing for 3-4 months.
Notes
- Rest the Batter: Refrigerate batter for at least 1 hour or overnight to relax gluten, creating tender, silky crêpes with smoother texture.
- Master the Pan Technique: Use medium-high heat and non-stick skillet, tilting quickly to spread batter evenly for paper-thin, uniform crêpes.
- Watch Cooking Timing: Cook first side 90 seconds until golden edges appear, then flip briefly for 5-10 seconds to achieve perfect delicate texture.
- Smart Storage Solution: Layer cooled crêpes with parchment paper between each, storing in airtight container up to 48 hours or freeze for 3-4 months for convenient make-ahead preparation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 9
- Calories: 105
- Sugar: 1 g
- Sodium: 50 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 70 mg