Ingredients
1 c. all-purpose flour
1 tbsp. granulated sugar
1/4 tsp. kosher salt
2 large eggs
1 1/2 c. whole milk
1 tbsp. unsalted butter
Powdered sugar and fresh fruit, for serving
Preparation
Step 1In a large bowl, whisk flour, granulated sugar, and salt to combine. Create a well in center of dry ingredients. Crack eggs into well. Gradually pour in milk, whisking from the center to incorporate dry ingredients. Let stand at room temperature until slightly bubbly on top, 15 to 20 minutes.Step 2In a small skillet over medium heat, melt butter. Drop about 1/4 cup batter into pan, then swirl pan to coat bottom in a thin, even layer. Step 3Cook until just set, about 2 minutes, then flip and continue to cook until second side is golden brown, about 1 minute more. Repeat with remaining batter. Step 4Dust crêpes with powdered sugar. Serve with fruit alongside.
The secret to perfect crêpes? Let the batter rest at least 20 minutes at room temperature (an hour or more in the refrigerator is even better!).This allows the flour to absorb the liquid and gives the gluten a chance to relax so your crêpes will be tender instead of chewy. Read on for more tips and tricks on how to make the perfect crepes. What exactly is a crêpe? Hailing from the Brittany region in France, the crêpe (pronounced krEHp)is a French meal staple. Crêpes are soft, flat, round sheets of pan-fried batter that have a similar taste to pancakes, though slightly eggier. Almost every French household has a crêpe pan that’s perfect for whipping them up for breakfast, snacks, and dessert. Crêpes are often called thin pancakes because of their similar shape, color, and flavor, but they have less in common than you might think. Is crêpe batter the same as pancake batter? Not quite. While the ingredients are mostly the same—flour, eggs, milk, and a little salt—pancake batter has a higher proportion of flour to liquid and contains a rising agent like baking powder or baking soda, so they’ll cook up fluffy and thick. Crêpes, on the other hand, have a lower proportion of flour to liquid and do not contain any rising agent, which means they’ll turn out deliciously thin and delicate. If your crêpe batter looks runny, don’t worry—it’s supposed to be like that. How do I make sure my crêpe batter doesn’t have any lumps? Because crêpe batter is so thin, you want to be sure it’s lump-free. We find that most of the time, whisking the wet into the dry ingredients by hand works just fine, but if you find you have lumps, you can always whizz it up in a blender or a food processor. How do I make sweeter crêpe batter? With crêpes, we find that most of the sweetness comes from the fillings and toppings rather than the crepe batter itself. But if you’re making dessert crepes and you want the batter sweeter, feel free to up the sugar in the recipe from 1 to 2 tablespoons. My crêpe stuck and fell apart! What do I do? First, don’t panic! Everyone has had at least one crêpe that got stuck, ripped, or otherwise fell apart. Let your crêpe finish cooking through, then get it out of the pan as best you can. Once the pan’s empty, scrape out any stuck bits, add more butter and try again. The good news? Even a ripped crêpe tastes delicious. Made these? Let us know down below how you liked ’em in the comments below.
