Classic French Crêpes

By Culiora

Delicate, paper-thin French crêpes with buttery, lace-like edges and a soft, supple centre. Made with a silky batter rested to relax the gluten, they cook in seconds and work equally well with sweet or savoury fillings.

• Servings: 4
• Prep time: 10 min
• Cook time: 20 min
• Total time: 30 min

Ingredients

• 200 g all-purpose flour
• 1 tbsp granulated sugar
• 1/2 tsp salt
• 3 pcs large eggs
• 500 ml whole milk
• 40 g unsalted butter, melted and cooled (plus extra for the pan)
• 1 tsp vanilla extract

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, and salt. Make a well in the centre.
2. Add the eggs and approximately 100 ml of the milk into the well. Whisk from the centre outwards, gradually incorporating the flour to form a thick, lump-free paste.
3. Slowly pour in the remaining milk while whisking constantly, followed by the melted butter and vanilla extract, until you have a smooth, fluid batter with the consistency of single cream.
4. Strain the batter through a fine-mesh sieve into a clean jug to remove any remaining lumps. Cover and let it rest at room temperature for at least 30 minutes (or refrigerate for up to 12 hours).
5. Heat a 24-26 cm crêpe pan or non-stick frying pan over medium heat. Lightly brush the surface with a small dab of melted butter.
6. Pour about 60 ml (1/4 cup) of batter into the centre of the pan, immediately lifting and tilting the pan in a circular motion so the batter coats the bottom in a thin, even layer.
7. Cook for 60 to 75 seconds, until the edges begin to curl, turn golden brown, and release easily from the pan.
8. Slide a thin spatula underneath, flip the crêpe, and cook the second side for 20 to 30 seconds, until lightly speckled.
9. Transfer to a warm plate and cover with a clean kitchen towel while you cook the remaining batter, lightly brushing the pan with butter every 2 to 3 crêpes as needed.