JB’s Crêpes Recipe

Introduction

JB’s Crêpes are thin, delicate pancakes perfect for a light breakfast or dessert. With a simple batter that rests for an hour, these crêpes cook to a golden finish and can be enjoyed with a variety of sweet toppings.

Ingredients

• 1 2/3 cups plain flour (all-purpose flour), sifted
• 3 tbsp caster sugar (superfine sugar, regular white sugar is fine too)
• 1/4 tsp cooking salt (kosher salt)
• 3 large eggs (55g/2oz each in shell, fridge cold is fine)
• 2 cups full fat milk (works with lite milk too)
• 1/3 cup water
• 2 tbsp vegetable oil or other neutral flavored oil
• 45 g (3 tbsp) unsalted butter, cut into small cubes (for cooking)
• Icing sugar for dusting
• Berries, whipped cream, melted chocolate or Nutella (optional toppings)

Instructions

1. Step 1: In a large mixing bowl, sift the flour, then add the sugar and salt. Whisk to combine evenly.
2. Step 2: Make a well in the center of the dry ingredients and add the eggs. Whisk gently, mixing just enough flour to form a thick paste.
3. Step 3: Gradually add the milk in small amounts, whisking continuously to create a smooth, lump-free batter.
4. Step 4: Whisk in the water and oil until the batter is glossy and pourable, coating the back of a spoon lightly.
5. Step 5: Cover the batter and let it rest at room temperature for 1 hour to relax the flour.
6. Step 6: Heat a 24cm (9.5 inches) non-stick pan over medium heat. Melt about 1/2 tsp butter, then wipe off excess with a paper towel to leave a thin coating.
7. Step 7: Using a ladle, scoop 1/4 cup of batter, lift the pan off the heat, pour the batter into the center, and immediately swirl the pan to evenly coat the surface in a thin layer.
8. Step 8: Cook the crêpe for 45 seconds to 1 minute until lightly golden on the underside. Flip with a long spatula and cook for 30 seconds more.
9. Step 9: Slide the cooked crêpe onto a plate. Repeat the process, adding a little butter each time before cooking the next crêpe.
10. Step 10: Stack the crêpes as you go to keep them soft and flexible. Serve warm, rolled or folded with your favorite toppings like icing sugar, berries, or whipped cream.

Tips & Variations

• Resting the batter for an hour helps achieve tender crêpes with a smooth texture.
• Use a non-stick pan and just a thin coating of butter to prevent sticking without adding excess fat.
• For gluten-free options, substitute with a gluten-free flour blend but expect slight texture differences.
• Try savory variations by omitting sugar and adding herbs or cheese to the batter.

Storage

Store cooked crêpes in an airtight container or wrapped tightly in plastic wrap in the refrigerator for up to 2 days. Reheat them gently in a warm skillet or microwave wrapped in a damp paper towel to keep them soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter the night before and keep it covered in the refrigerator. Bring it back to room temperature and whisk gently before cooking.

What if my crêpes stick to the pan?

Make sure your pan is well heated and lightly buttered, wiping off excess butter so only a thin layer remains. Using a non-stick pan also helps prevent sticking.

JB’s Crêpes Recipe

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★★★★★

4.8 from 112 reviews

• Author: Elara
• Total Time: 1 hour 35 minutes
• Yield: Approximately 10–12 crêpes 1x

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Description

JB’s Crêpes are classic French thin pancakes made from a simple batter of flour, eggs, milk, and a touch of sugar and salt. The batter is rested for an hour for optimal texture, then cooked in a lightly buttered non-stick pan until golden and flexible. These crêpes can be served with a variety of toppings such as berries, whipped cream, melted chocolate, Nutella, or simply dusted with icing sugar for an authentic French home-style experience.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 2/3 cups plain flour / all-purpose flour (sifted)
• 3 tbsp caster sugar / superfine sugar (or regular white sugar)
• 1/4 tsp cooking salt / kosher salt

Wet Ingredients

• 3 large eggs (55g/2oz each in shell, fridge cold is fine)
• 2 cups full fat milk (can use lite milk too)
• 1/3 cup water
• 2 tbsp vegetable oil or other neutral flavoured oil

For Cooking

• 45 g (3 tbsp) unsalted butter, cut into small cubes

For Serving

• Icing sugar for dusting
• Berries, whipped cream, melted chocolate or Nutella (optional toppings)

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Instructions

1. Prepare the dry ingredients: Sift the plain flour into a large mixing bowl. Add the caster sugar and salt, then whisk together to combine evenly.
2. Add the eggs: Make a well in the center of the dry mixture and crack in the eggs. Whisk gently, mixing in just enough flour to form a thick paste at first; do not try to incorporate all the flour yet.
3. Add liquids gradually: Slowly pour in the milk, whisking continuously between additions to create a smooth, lump-free batter.
4. Finish the batter: Whisk in the water and vegetable oil until the batter is glossy and pourable, coating the back of a spoon lightly without being too thick or too runny.
5. Rest the batter: Cover the bowl and let the batter rest at room temperature for 1 hour. This helps relax the gluten and improves texture.
6. Heat the pan: Warm a 24cm / 9.5-inch non-stick crêpe pan over medium-high heat (reduce to medium if your stove runs hot).
7. Prepare the cooking surface: Melt about 1/2 teaspoon unsalted butter in the pan, then wipe off excess butter with a paper towel, leaving just a thin coating without any visible pools.
8. Cook the crêpes: Using a 1/4 cup ladle, pour the batter into the center of the pan off the heat. Immediately lift and swirl the pan to spread the batter evenly and thinly. Use the ladle to fill any gaps quickly before the batter sets.
9. First side cooking: Put the pan back on heat and cook for 45 seconds to 1 minute until the underside is lightly golden.
10. Flip and cook other side: Use a long spatula to flip the crêpe and cook for another 30 seconds until golden and cooked through.
11. Remove and repeat: Slide the cooked crêpe onto a plate. Reapply some butter to the pan before cooking each additional crêpe, repeating the swirling and cooking process until all batter is used.
12. Serve: Stack the warm crêpes as you go to keep them soft and flexible. Serve rolled up burrito style with ends tucked in or folded into quarters, topped with icing sugar, berries, whipped cream, chocolate, Nutella, or your favorite fillings.

Notes

• The addition of water and oil helps to keep the crêpes tender and gives a glossy finish to the batter.
• Resting the batter for one hour improves the texture but can be skipped in a hurry; however, some lightness and elasticity might be lost.
• Use a non-stick pan to prevent sticking and ensure even cooking. A traditional crêpe pan or a good quality non-stick skillet works best.
• Wiping excess butter off the pan prevents greasy spots and helps the crêpes cook evenly.
• Adjust heat if crêpes brown too quickly or remain pale, aiming for a light golden color on each side without burning.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: French

Keywords: crêpes, French pancakes, breakfast, easy crêpe recipe, thin pancakes, classic crêpes