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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Add liquids gradually: Slowly pour in the milk, whisking continuously between additions to create a smooth, lump-free batter.
- 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.
- 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.
- 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).
- 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.
- 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.
- First side cooking: Put the pan back on heat and cook for 45 seconds to 1 minute until the underside is lightly golden.
- Flip and cook other side: Use a long spatula to flip the crêpe and cook for another 30 seconds until golden and cooked through.
- 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.
- 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
