Better Than Paris Crepes Recipe
Delicate, paper-thin crepes that rival Parisian cafés. Made with simple pantry ingredients and a blender for smooth, golden perfection every time.
Ingredients
- 4 large eggs room temperature
- 2 1/4 cups whole milk
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 cup melted butter or canola oil
- 1 good pinch salt
- Additional butter for cooking
Instructions
- Prepare the Batter:
- Add eggs to blender first, followed by milk, flour, sugar, melted butter (slightly cooled), and salt.
- Blend on medium-high speed for 1 minute until smooth and uniform.
- Stop and scrape down sides with spatula. Blend another 10 seconds to ensure no flour clumps remain.
- Transfer batter to bowl or pitcher, cover, and refrigerate for at least 1 hour (2 hours recommended, or overnight).
- Cook the Crepes:
- Heat an 8-10 inch nonstick skillet or cast iron pan over medium heat for 3 minutes.
- Test heat by sprinkling water drops on surface - they should sizzle and evaporate quickly.
- Add 1/2 teaspoon butter to pan, swirl to coat, and wipe out excess with paper towel.
- Stir chilled batter gently. Pour 1/3 cup batter into center of pan.
- Immediately lift pan off heat and tilt in circular motion to spread batter thinly across bottom.
- Return to heat and cook for 30-45 seconds until edges look dry and bottom turns golden brown.
- Use offset spatula to gently flip crepe. Cook second side for 15-20 seconds.
- Slide crepe onto plate and cover with clean kitchen towel to keep warm.
- Lightly butter pan before each crepe. Repeat process until all batter is used.
Notes
Temperature Tips: Medium heat is ideal. Too hot causes burning; too cool causes sticking. Adjust as needed based on your stovetop.
Batter Consistency: If batter seems too thick after refrigeration, add 1-2 tablespoons milk and stir. If too thin, add 1 tablespoon flour.
Make Ahead: Batter can be made up to 2 days in advance. Store covered in refrigerator.
Storage: Layer cooled crepes with parchment paper between each. Store in airtight container in refrigerator for up to 3 days, or freeze for up to 2 months.
Serving Suggestions: Sweet: Nutella and bananas, fresh berries with whipped cream, lemon juice and sugar
Savory: Scrambled eggs and cheese, ham and Swiss, spinach and feta Variations: Add 1 tsp vanilla extract for sweet crepes, or replace sugar with herbs for savory versions. Can substitute 1 cup all-purpose flour with whole wheat flour for heartier texture.
First Crepe: The first crepe often isn't perfect - consider it a test run to adjust heat and technique.
Batter Consistency: If batter seems too thick after refrigeration, add 1-2 tablespoons milk and stir. If too thin, add 1 tablespoon flour.
Make Ahead: Batter can be made up to 2 days in advance. Store covered in refrigerator.
Storage: Layer cooled crepes with parchment paper between each. Store in airtight container in refrigerator for up to 3 days, or freeze for up to 2 months.
Serving Suggestions: Sweet: Nutella and bananas, fresh berries with whipped cream, lemon juice and sugar
Savory: Scrambled eggs and cheese, ham and Swiss, spinach and feta Variations: Add 1 tsp vanilla extract for sweet crepes, or replace sugar with herbs for savory versions. Can substitute 1 cup all-purpose flour with whole wheat flour for heartier texture.
First Crepe: The first crepe often isn't perfect - consider it a test run to adjust heat and technique.
