Description
JB’s Crêpes are thin, delicate French pancakes made with simple pantry ingredients including flour, eggs, milk, and a touch of sugar and salt. After resting the batter to develop flavor and texture, the crêpes are cooked gently in a non-stick pan with butter until golden and flexible. They can be served simply with icing sugar or dressed up with berries, whipped cream, melted chocolate, or Nutella for a classic, versatile French dessert or breakfast treat.
Ingredients
Dry Ingredients
- 1 2/3 cups plain flour / all-purpose flour, sifted
- 3 tbsp caster sugar / superfine sugar (regular white sugar works too)
- 1/4 tsp cooking salt / kosher salt
Wet Ingredients
- 3 large eggs (55g/2oz each, fridge cold is fine)
- 2 cups full fat milk (lite milk works too)
- 1/3 cup water
- 2 tbsp vegetable oil or other neutral flavoured oil
For Cooking
- 45 g (3 tbsp) unsalted butter, cut into small cubes
To Serve (Optional)
- Icing sugar for dusting
- Berries
- Whipped cream
- Melted chocolate or Nutella
Instructions
- Make the batter: Sift the flour into a large bowl and add the sugar and salt. Whisk these dry ingredients together to combine evenly. Make a well in the centre and add the eggs. Using a whisk, gently mix the eggs with a small amount of flour to form a thick paste rather than attempting to combine all flour at once.
- Add liquids gradually: Slowly pour in the milk a little at a time, whisking thoroughly between additions to avoid lumps and create a smooth batter. Once the milk is fully incorporated, whisk in the water and vegetable oil until the batter is glossy and has a pourable consistency that lightly coats the back of a spoon.
- Rest the batter: Cover the bowl and let the batter rest at room temperature for 1 hour. This improves texture and flavor by allowing the flour to hydrate fully.
- Prepare to cook: Heat a 24cm (9.5″) non-stick crêpe pan over medium-high heat (or medium if your stove is hot). Melt about 1/2 teaspoon of butter in the pan, then wipe away any excess with a paper towel so only a thin film remains to prevent sticking without pooling.
- Cook the crêpes: Using a ladle, scoop 1/4 cup of batter, lift the pan off heat, and pour most of the batter into the centre. Immediately swirl the pan to spread the batter evenly in a thin layer covering the surface. Quickly tilt to fill small gaps before the batter sets. Cook for 45 seconds to 1 minute until the underside is lightly golden.
- Flip and finish: Use a long spatula to flip the crêpe carefully and cook the second side for about 30 seconds more until golden. Slide the finished crêpe onto a plate. Repeat this process, adding a little butter to the pan before each crêpe to keep them from sticking.
- Serve warm: Stack the cooked crêpes as you go to keep them soft and flexible. Serve immediately either rolled burrito-style with ends folded in to contain fillings or folded into quarters. Dust with icing sugar or add toppings such as berries, whipped cream, melted chocolate, or Nutella according to your preference.
Notes
- Note 1: Water and oil lighten the batter making the crêpes silky and less thick.
- Note 2: Resting the batter helps the gluten relax and produces tender crêpes.
- Note 3: Butter just enough for a very light coating to prevent sticking without greasy spots.
- Note 4: Adjust cooking time slightly if batter is thicker or pan size differs to ensure even cooking.
- Note 5: Use a non-stick pan and a long spatula to make flipping easier and prevent tearing crêpes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Stovetop
- Cuisine: French
