Classic French Crepes
Delicate French crepes with a perfect balance of tenderness and subtle sweetness, ready to be paired with sweet or savory toppings.
Equipment
Ingredients
Batter
egg (room_temperature)
3 piece
milk (room_temperature)
500 ml
water (hot)
150 ml
olive oil
50 ml
all purpose flour
300 g
salt
0.5 tsp
sugar
1 tbsp
Instructions
Whisk eggs with seasonings
Whisk the eggs with salt and sugar until combined.
Add milk and flour
Add the milk and whisk again. Add the flour and mix until smooth.
Add oil and hot water
Add the oil, mix well, then pour in the hot boiling water and whisk until smooth.
Rest the batter
Let the batter rest for 15 minutes to allow the flour to hydrate.
Cook the crepes
Heat a crepe pan over medium to high heat. Pour in the batter and cook until golden brown on both sides.
Serve with toppings
Serve with your favourite toppings: pistachio, hazelnut, chocolate spread, or jam and cream.
Original recipe
Storage
Stack crepes with parchment paper between each to prevent sticking. Reheat gently to avoid drying out.
Notes
• Recipe makes about 8 medium crepes
• Adjust oil amount to taste - recipe uses generous amount for tender crepes
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