Thin French Crêpes
Paper-thin, tender pancakes with lacy golden edges. Make a stack for breakfast or dessert and fill them with anything from lemon and sugar to fresh fruit.
FrenchFood
40 minPrep
20 minCook
1 hrTotal
MediumDifficulty
Ingredients
Method
- Whisk the flour, sugar and salt in a bowl and make a well in the middle.
- Add the eggs and a little of the milk and whisk to a smooth, thick paste.
- Gradually whisk in the rest of the milk so no lumps form, then stir in the melted butter and vanilla.
- Rest the batter for 30 minutes. It should be like pouring cream.
- Heat a 20–24 cm pan over medium heat and brush it with butter. Pour in about 3 tablespoons of batter and immediately swirl the pan to coat the base thinly.
- Cook for about 1 minute, until the edges lift and the underside is golden. Flip and cook for 20–30 seconds more.
- Stack the crêpes on a plate and fill them however you like.
Tap an ingredient or step to tick it off as you cook.
Tips
- The first crêpe is often a dud; it tells you whether the heat is right.
- If the batter is too thick to swirl, whisk in a little more milk.
Original recipe by the FileYay team. Amounts are a starting point, so taste and adjust as you go.