French
Classic French Crêpes
Tender French crêpes with a rested butter-rich batter, thin lacy edges, and lightly browned supple centers.
6 servings · 20 minutes prep · 25 minutes cook
Ingredients
Main
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups whole milk
- 2 tbsp unsalted butter, melted, plus more for pan
- 1 tbsp sugar
- 1/4 tsp kosher salt
Directions
Method
- Blend the all-purpose flour, eggs, whole milk, melted unsalted butter, sugar, and kosher salt until smooth, about 30 seconds. Scrape the sides once if dry flour clings to the blender.
- Rest the batter for 1 hour so the flour hydrates. After resting, stir; it should pour like heavy cream, so loosen with a splash of milk if it feels thick.
- Heat a 9-inch skillet over medium heat until a drop of batter sizzles lightly. Brush with a very thin film of butter and wipe away excess.
- Pour in 1/4 cup batter, swirl immediately into a thin even layer, and cook until the top looks dry and the edges brown, 45-60 seconds.
- Flip and cook the second side for 15-20 seconds. Re-butter the pan only when it looks dry, and stack finished crepes under a towel so they stay supple.
