French Crepes (thin pancakes)
This recipe makes classic French crepes. Soft, pliable and thin, these versatile pancakes can be filled with sweet and savory ingredients.
Servings 12 crepes
Ingredients
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- 2 eggs
- 1 cup whole milk
- ⅓ cup heavy cream or whipping or heavy whipping cream
- 1 tablespoon unsalted butter to cook the crepes
Instructions
- In a bowl, stir ¾ cup all-purpose flour and ¼ teaspoon salt.
- Add 2 eggs and mix until you have a paste.
- Add 1 cup whole milk gradually while whisking. Integrate well. Do it little by little so there are no lumps. When you have a smooth mixture, add ⅓ cup heavy cream and stir to integrate.
- Let stand for 1 hour at room temperature.
- Heat the pancake griddle or non-stick skillet over low heat.
- Add a smear of butter before each crepe. Use about ¼ cup of preparation for each crepe. Do a test run to see how much batter your griddle allows and if you need to increase to medium heat. Adjust as you go along, just like with regular pancakes.
- Cook for 40 seconds to 1 minute on the first side; when the surface is filled with bubbles and the edges are firm, turn the crepe over and cook for another 15 to 20 seconds.
- Place them on a plate, stacking them irregularly so that it is easier to separate afterwards.
- They can be kept in the fridge, well wrapped in plastic for a couple of days or frozen, with dividers between each one, for 1 month.
Notes
Freezing crepes: separate each with freezer sheets, or you'll have a mess when you thaw them. Keep them in a closed freezer-safe container or bag.
Refrigerator: you can also keep them in the fridge for a few days, well-covered and separated by freezer sheets.
