Classic Thin Crêpes Recipe

Name: Classic Thin Crêpes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 60 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 1 cup all-purpose flour (spooned and levelled); 2 large eggs (room temperature); 1 cup milk (whole or 2%); 2 tablespoons unsalted butter (melted and cooled); 1/4 teaspoon salt; as needed unsalted butter (for the pan)

60 min 4 servings Easy

All Recipes

Classic Thin Crêpes Recipe

Discover the art of making classic Québec thin crêpes with a simple milk-egg-flour batter. Perfect for breakfast or any time!

Prep

10 min

Cook

20 min

Total

60 min

Servings

Difficulty

Easy

Crêpes are a beloved part of Québec's culinary tradition, offering a delightful canvas for both sweet and savoury fillings. Unlike their American pancake counterparts, crêpes are thin and delicate, made from a loose batter of milk, eggs, and flour. The secret to perfect crêpes lies in the batter ratio and resting time. Allowing the batter to rest for at least 30 minutes gives the flour time to absorb the liquid, resulting in tender crêpes that are easy to cook and flip.

Ingredients

Servings

Crêpe Batter

Cooking

Instructions

Prepare the Batter

In a large bowl, whisk together flour and salt. In a separate bowl, beat eggs and milk until combined. Gradually whisk wet ingredients into dry ingredients until smooth. Stir in melted butter.

Pro tip: For a smoother batter, use a blender or immersion blender.

Rest the Batter

Let the batter rest at room temperature for at least 30 minutes. This allows the gluten to relax and the flour to fully hydrate.

Pro tip: You can also refrigerate the batter overnight for convenience.

Heat the Pan

Heat a non-stick skillet or crêpe pan over medium-high heat. Lightly butter the pan using a paper towel.

Pro tip: The pan is ready when a few drops of water sizzle upon contact.

Cook the First Crêpe

Pour 1/4 cup of batter into the pan, swirling to coat the bottom evenly. Cook for 1-2 minutes until the edges begin to lift and brown.

Pro tip: The first crêpe often acts as a test for heat and pan buttering.

Flip the Crêpe

Use a spatula to gently flip the crêpe. Cook for another 30 seconds to 1 minute on the other side until lightly golden.

Pro tip: If the crêpe sticks, add a little more butter to the pan for the next one.

Repeat with Remaining Batter

Continue cooking the crêpes, adding more butter to the pan as needed. Stack cooked crêpes on a plate and cover to keep warm.

Pro tip: Adjust the heat if the crêpes are browning too quickly or unevenly.

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Tips & Tricks

<ul><li>Use a non-stick pan for the best results.</li><li>Ensure your batter is lump-free for smooth crêpes.</li><li>Let the batter rest for a tender texture.</li><li>Adjust the heat as needed to avoid burning.</li></ul>

Serving Suggestions

Serving crêpes opens up a world of possibilities. For a classic sweet breakfast, fill with fresh fruits, a sprinkle of powdered sugar, and a drizzle of maple syrup. Savoury crêpes can be filled with ham, cheese, and sautéed vegetables for a satisfying meal. Crêpes can be made ahead and stored in the fridge for up to two days or frozen for up to a month. Simply reheat them gently in a warm pan before serving.