French Crêpes

Make the batter

Mix the flour, salt and sugar in a large bowl and make a hollow in the middle. Crack in the eggs, then whisk from the centre while adding the milk little by little until smooth. Stir in the melted butter and vanilla (or blend everything in a blender for 30 seconds).

• 250 g flour
• 1 pinch salt
• 1 tbsp sugar
• 3 eggs
• 500 ml milk
• 50 g melted butter
• 1 tsp vanilla extract

✅ Done when: batter is smooth with no lumps, like thin cream

Let it rest

Cover the bowl and let the batter rest for 30 minutes at room temperature so the flour relaxes and the crêpes turn out tender. It can also rest in the fridge for up to a day.

• all of it the batter from step 1

Heat the pan

Heat a 24 cm non-stick or crêpe pan over medium-high heat, then wipe it with a little butter using a piece of kitchen paper.

• a little butter for the pan

✅ Done when: a drop of batter sizzles right away when it touches the pan

Cook the first side

Stir the batter, pour in a small ladle (about 60 ml) and quickly tilt and swirl the pan so it covers the base in a thin layer. Cook for about 1 minute until the edges lift and the bottom turns golden.

• about 60 ml per crêpe the batter from step 1

✅ Done when: edges lift and the underside is golden with light brown spots

Flip and stack

Loosen the edge with a spatula, flip the crêpe and cook for 30 seconds more, then slide it onto a plate. Repeat with the rest of the batter, buttering the pan again every 2 to 3 crêpes; the first one is often a practice crêpe.

• a little, every 2-3 crêpes butter for the pan
• remaining batter the batter from step 1

✅ Done when: both sides are golden and the crêpe looks set, not wet

Fill and serve

Serve the crêpes warm: sprinkle with sugar and a squeeze of lemon, or spread with jam or chocolate spread, then fold into quarters. If using fresh fruit, slice it and arrange it alongside the crêpes.

• to taste sugar and lemon, jam, chocolate spread or fresh fruit