You can’t go wrong with this Simple French Crepe Recipe. Easy to make and a great addition to a weekend breakfast or brunch. Served here with lemon and sugar for a classic touch.

What Are These Crepes Like

• Difficulty – Crepes are medium difficulty to make. They only use basic ingredients but the technique to getting them wafer thin, can take practice. See photos below in post!
• Taste – These crepes have a light and delicate taste. They are fantastic served with lemon and sugar as shown here or you can add your favourite toppings.
• Serving – This recipe makes approximately 10 large crepes. You can use a smaller pan for this recipe and yield more crepes.

Ingredients

• Milk – This recipe uses whole milk.
• Eggs – Large eggs.
• Sugar – A small amount of granulated white sugar is added to the crepe batter.
• Salt – Regular table salt is used to enhance flavour.
• Vanilla extract – Adds a rich flavour to the crepes.
• Brandy – This is completely optional, but it adds HUGE flavour to the crepes.
• Flour – All purpose flour or plain flour is used for these crepes.
• Butter – Melted butter is added to the crepe batter as well the crepes are cooked in butter.
• Lemon wedges – These crepes are finished off with fresh lemon juice and a sprinkling of sugar.

NOTE – The full recipe and instructions can be found in the recipe card at the end of the post

Instructions

1. Make the crepe batter – In a blender, combine milk, eggs, sugar and salt. Mix on high speed for around 10 seconds. The batter will be foamy. Turn the blender to low and add the melted butter, vanilla and brandy. Blend for a few more seconds. Add the flour all at once and blend until combined.
2. Pour batter into pan – Place crepe pan over moderate high heat and melt butter until it begins to smoke. Pour enough batter into the pan to just cover the surface. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Only pour in enough to cover the bottom of the pan.
3. Cook crepes – Cook the crepe over moderate high heat until bubbles just begin to form on the exposed surface, 1-2 minutes. Lift up edge to check the cooking process. If the crepe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after 2 minutes, turn it up. When the underside is browned, flip and cook for another minute or less. Remove from pan and keep in a warm oven covered loosely with foil.
4. Serve – Continue the process until you have cooked all the crepes. Serve with lemon wedges and sugar.

Recipe Tips

• Use a heavy bottomed skillet/frying pan – For best results and even cooking, it’s best to use a not stick heavy bottomed skillet.
• Tilt pan and pour batter quickly – The secret to thin even crepes, is pouring the batter quickly and rotating the pan as you pour. Remember, do this quickly and coat the entire pan with a thin coating of batter.
• Cook over a medium heat – Start with a medium to high heat and reduce heat as needed. The edges should go crisp while the centre stays soft.
• Cook time – The stated cook time is how long it would take you to make the entire batch. Each crepe will cook in approximately 2 – 3 minutes.

What to Serve With Crepes

• Lemon Curd
• Lemon and sugar
• Chocolate Ganache
• Homemade Caramel Sauce
• Any flavour of jam
• Honey
• Maple syrup
• Summer Berry Salad

Frequently Asked Questions

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US CustomaryMetric

Simple French Crepe Recipe

You can’t go wrong with this Simple French Crepe Recipe . Easy to make and a great addition to a weekend breakfast or brunch. Served here with lemon and sugar for a classic touch.

Prep Time10 minutes mins

Cook Time5 minutes mins

Course: Breakfast

Cuisine: French

Keyword: Dairy, lemons

Servings: 10 crepes

Calories: 139kcal

Author: Julia Pinney

Ingredients

• 1 ½ cups whole milk
• 3 large eggs
• 1 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon vanilla
• ¼ cup brandy optional
• 1 cup plain flour
• 3 tablespoons butter melted
• Butter for cooking
• Lemon wedges and sugar to serve

US Customary – Metric

Instructions

• In a blender, combine milk, eggs, sugar and salt. Mix on high speed for around 10 seconds. The batter will be foamy. Turn the blender to low and add the melted butter, vanilla and brandy. Blend for a few more seconds. Add the flour all at once and blend until combined.
• Place crepe pan over moderate high heat and melt butter until it begins to smoke. Pour enough batter into the pan to just cover the surface. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Only pour in enough to cover the bottom of the pan.
• Cook the crepe over moderate high heat until bubbles just begin to form on the exposed surface, 1-2 minutes. Lift up edge to check the cooking process. If the crepe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after 2 minutes, turn it up. When the underside is browned, flip and cook for another minute or less. Remove from pan and keep in a warm oven covered loosely with foil.
• Continue the process until you have cooked all the crepes.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

1. Use a heavy bottomed skillet/frying pan – For best results and even cooking, it’s best to use a not stick heavy bottomed skillet.
2. Tilt pan and pour batter quickly – The secret to thin even crepes, is pouring the batter quickly and rotating the pan as you pour. Remember, do this quickly and coat the entire pan with a thin coating of batter.
3. Cook over a medium heat – Start with a medium to high heat and reduce heat as needed. The edges should go crisp while the centre stays soft.

Nutrition Facts

Simple French Crepe Recipe

Amount Per Serving (1 crepe)

Calories 139 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Cholesterol 68mg23%

Sodium 300mg13%

Potassium 82mg2%

Carbohydrates 13g4%

Fiber 1g4%

Sugar 3g3%

Protein 4g8%

Vitamin A 245IU5%

Calcium 53mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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