JB’s Crêpes – RecipeTin Eats

Crêpes are one of the easiest and most loved French dishes. It’s one of the first things I learned how to cook as a kid and every time I make them, it always reminds me of home. Everybody loves them whether you serve them simply or dressed up!

Nagi’s Notes

I thought my crêpes were fine… right up until JB made his and I discovered what really great crêpes are supposed to taste like. These are crêpes so great you will be happy eating them plain – though no one turns down a little whipped cream and berries! Not even crêpes I had in Paris were as good as JB’s. Hope you love them!

Crêpes

After my cheese soufflé, it was so nice to see how many of you made it and loved it. Thanks to everyone who let me know what they thought.

Today I’m sharing something a lot simpler – crêpes. Making crêpes is part of French life. Simple, cosy, and always fun to share. We even have a day of crêpes called “Chandeleur” on 2 February!

Like many kids in France, this was one of my favourite things growing up. The smell, the sizzling butter, waiting for the first crêpe to come out of the pan. One of those simple little joys in life. Every time I make them now, it brings all those childhood memories rushing back.

Ingredients

Here are the ingredients you need to make crêpes. Today, we’re focusing on sweet crêpes, but don’t worry, savoury crêpes are coming soon too! We love them just as much, think ham, cheese, mushrooms, and all that good stuff.

• Flour – Plain flour / all-purpose flour, sifted to keep the batter lump-free.

• Sugar – Just a little bit because the French don’t like their crêpes too sweet.

• Eggs – 3 large ones which are 55g/2 ounces each. No need to bring them to room temperature, fridge cold is fine.

• Milk – The liquid to thin the batter. Full fat is best but low fat, lactose free and non-dairy will work too.

• Water – A bit of an unusual ingredient in crêpes but it lightens the mixture, so they don’t feel heavy. Chef’s tip!!!

• Oil – Usually butter is used in the batter but I prefer oil because it makes the crêpes softer.

• Butter – To use in the pan for cooking. It brings that golden edge and lovely buttery flavour when cooking. And because it’s French of course!

How to make Crêpes

Making crêpes is simple once you know a few little tricks. Don’t be worried about flipping crêpes, they are less fragile than you think. You’ve got this!

1. Making the batter

1. Sift flour into a large mixing bowl. Add sugar and salt, then whisk to combine. 

2. Make a well in the centre and add the eggs. Whisk gently and only mix in a bit of the flour. You can’t blend all the flour with just the eggs yet, so just mix in enough to make a thick paste.

3. Gradually add the milk, whisking between each addition. It will let the batter turn silky and lump-free. It should feel smooth and light, almost like pouring cream.

4. Whisk in the water and oil until shiny and lump-free. The water lightens the batter, it will help having thin crêpes but still flexible, while the oil keeps them soft and prevents sticking.

5. Rest for 1 hour covered, on the counter at room temperature. The batter will thicken a little as it rests, this resting step relaxes the gluten, the flour absorbs the liquid, so the crêpes cook up soft and never rubbery.

6. After resting, the batter should be smooth, a bit thicker, and perfectly pourable.

2. Cook the crêpes

1. Heat a 24cm / 9.5″ non-stick crêpe pan over medium-high heat (medium if your stove runs hot). If you don’t have one, any good non-stick pan will work, just adjust how much batter you pour in depending on the size, so it spreads nicely without being too thick or thin.

2. Melt about ½ tsp butter, then wipe it off with a paper towel, you just want a little butter left for flavour, no visible pools. If you leave too much butter, it will stop the batter from spreading evenly. The butter gives flavour and a touch of crispness around the edges.

3. Pour the batter: using a ladle, scoop up ¼ cup of batter, lift the pan off the heat, ladle most of the batter into the centre, and immediately swirl the pan so the batter coats the surface in a thin, even layer. Still while swirling, use the rest of the batter to fill up the empty spots before it sets. Tilting quickly gives you uniform crêpes. It’s a small trick that helps make the crêpe perfectly round and even, without thick patches or gaps.

4. Cook for 45 seconds to 1 minute until the underside turns pale golden with light brown speckles.

5. Flip using a long, thin spatula. Slide it gently under the crêpe without tearing the surface, lift and flip. Cook the second side for about 30 seconds. A long, narrow spatula works best for flipping crêpes because it slides under the thin crêpe without tearing it. Egg flips are too short and wide, and not a great tool for this purpose. If you don’t have one, even a wooden spoon handle or a clean ruler work better. And don’t fear the flip! Crêpes are flexible, they don’t break! 😊

6. Slide onto a plate and repeat, adding a small bit of butter each time. Stack the crêpes as you go, they’ll stay warm and soft. Serve with your preferred fillings or toppings!

How to serve Crêpes

The French enjoy crêpes for breakfast, lunch, as an afternoon snack or even for dinner, which was always my favourite time. They are delicious any way you serve them, rolled or folded with toppings. My mother used to make them for me rolled up with icing sugar which is the most common way crêpes are served at home in France. The simpler the better!

Here are some favourite toppings for crêpes:

• Sugar and Lemon – Classic and simple, sprinkle sugar, squeeze fresh lemon juice.

• Berries & Cream – Fresh berries and whipped cream (Chantilly), dusted with icing sugar (+ optional chocolate sauce – use the one in the churros recipe)! As pictured in the post.

• Jam or Preserves – Apricot, raspberry, or strawberry jam spread thinly.

• Nutella & Banana – The universal favourite. But not Nagi, being the banana hater she is..

• Chestnut Cream (Crème de marrons) – Popular in France.

• Maple Syrup & (more!) Butter – A simple but great combo.

• Vanilla Ice Cream & Chocolate Sauce – Served warm with a scoop melting inside.

Voilà, fresh crêpes ready to enjoy. Don’t stress, soon you’ll be mastering the pan flip like you’ve worked in a crêperie all your life!. And if one sticks to the ceiling, just call it “art nouveau”. 😄 I truly hope it brings as much happiness to you that it does to me!

Bon appétit! – JB 👨🏻‍🍳

Watch how to make it

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JB’s Crêpes

Author: Chef JB (RecipeTin)

Prep: 10 minutes mins

Cook: 25 minutes mins

Resting time: 1 hour hr

Total: 1 hour hr 35 minutes mins

Dessert, Snack

French

Servings15 Crêpes

Tap or hover to scale

Recipe above video. Crêpes are one of the easiest and most loved French dishes. It’s one of the first things I learned how to cook as a kid and every time I make them, it always reminds me of home. Everybody loves them whether you serve them simply or dressed up!

Cook ModePrevent screen from sleeping

Instructions

Abbreviated recipe

• Whisk flour, sugar and salt. Add eggs then milk, water, oil and whisk into a smooth batter. Cover and rest for an hour. Cook in a lightly buttered non-stick pan, swirling ¼ cup batter to cover the surface. Cook for 1 minute. Flip, cook for 30 seconds, remove once golden and stack as you go.

Make the batter

• Sift flour into a large mixing bowl. Add sugar and salt, then whisk to combine.

• Make a well in the centre and add the eggs. Whisk gently and only mix in a bit of the flour. You can’t blend all the flour with just the eggs yet, so just mix in enough to make a thick paste.

• Gradually add the milk, whisking between each addition to create a smooth batter with no lumps.

• Whisk in the water and oil until the batter is glossy and pourable. When you dip a spoon in, it should coat the back lightly. Not too thick, not too runny. (Note 1)

• Cover and rest for 1 hour at room temperature. (Note 2)

Cook the crêpes

• Heat a 24cm / 9.5″ non-stick crêpe pan over medium-high heat (medium if your stove runs hot). If you don’t have one, any good non-stick pan will work, just adjust how much batter you pour in depending on the size, so it spreads nicely without being too thick or thin.

• Melt about 1/2 tsp butter, then wipe it off with a paper towel, you want just a little of butter left, no visible pools. (Note 3)

• Pour the batter – Using a ladle, scoop up ¼ cup of batter, lift the pan off the heat, ladle most of the batter into the centre, and immediately swirl the pan so the batter coats the surface in a thin, even layer. Still while swirling, use the rest of the batter to fill up the empty spots before it sets. Tilting quickly gives you uniform crêpes.

• Cook for 45 seconds to 1 minute until the underside is lightly golden and flip using a long spatula and cook the other side for about 30 seconds. (Note 4 & 5)

• Slide onto a plate, then repeat, adding butter each time.

To serve

• Stack your crêpes as you go, they’ll stay soft and flexible. Serve warm either rolled burrito style with the ends tucked in to hold everything or folded into quarters with your favourite topping! (see ingredients)

Recipe Notes:

1. Water and Oil – Adding a bit of water makes the crêpe batter lighter and helps it spread thinly in the pan, while the oil keeps the crêpes soft and stops them from sticking. Together, they make crêpes that are smooth, flexible, and easy to roll or fold without tearing. 
2. Resting – Let the batter rest for about an hour before cooking. This gives the flour time to soak up the liquid and makes the batter a bit thicker and smoother. It also relaxes the gluten, so your crêpes turn out soft and easy to fold instead of chewy. If the batter feels too thick after resting, whisk in a splash of milk or water until it’s smooth and easy to pour.
3. Butter in the pan – You don’t want too much butter in the pan, just a light film. Too much butter will stop the batter from spreading evenly. 
4. Spatula – A long, narrow spatula is the best tool for flipping crêpes because it slips under the thin crêpe without tearing it. Egg flips are too short and wide, so they don’t work as well. If you don’t have one, even a wooden spoon handle or a clean ruler does a better job. And don’t stress about the flip, crêpes are flexible and won’t break!
5. Crêpe – A good crêpe should be thin, soft, flexible with light golden spots underneath and crisp edges. It should bend easily without cracking and feel tender when you bite into it.
Chef tips
The first crêpe – It’s your “test crêpe.” It tells you if your pan is too hot, too cold, or if the batter needs a splash more milk. We all know the first one is always for the cook!
Leftovers and Storage – There really shouldn’t be any leftovers, they’re that good! But if you do have a few, let them cool completely, then stack them with a small piece of baking paper between each crêpe to stop them from sticking. Wrap tightly in plastic wrap on a plate or place in an airtight container and keep them in the fridge for up to 2–3 days. When you’re ready to enjoy them again, reheat gently in a pan or microwave for a few seconds until warm and soft.
Nutrition per crepe, excluding toppings. This factors in wiping off most of the butter in the pan.

Nutrition Information:

Calories: 115cal (6%)Carbohydrates: 15g (5%)Protein: 4g (8%)Fat: 5g (8%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.05gCholesterol: 39mg (13%)Sodium: 64mg (3%)Potassium: 76mg (2%)Fiber: 0.4g (2%)Sugar: 4g (4%)Vitamin A: 125IU (3%)Calcium: 47mg (5%)Iron: 1mg (6%)

Keywords: crepe, crepe recipe, Crêpes, french pancakes, how to make crepes

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Life Of Dozer

Walk? Non, non… Crêpes? Oui, oui!!!