The easiest French Crêpe recipe ever! Fun for the entire family to make together and so delicious. Serve with Le Chef's Wife Easy Fresh Fruit Compote.
- 1 cup of Flour
- 2 cups of Milk
- 3 large eggs
- pinch of salt
- lemon zest or 1/2 tsp vanilla extract
- Whisk 3 large eggs in a bowl with 2 cups of milk.
- Sift 1 cup of Flour into the egg & milk mixture.
- Whisk together until smooth.
- Add a pinch of salt to taste.
- For flavor I like to add in some lemon zest. Sometimes I will add half a teaspoon of pure Vanilla extract. A tablespoon of Grand Marnier would also make an excellent addition. Feel free to add the flavoring you wish but they are also yummy without.
- How to cook the Crêpes
- Prepare a Crêpe pan (or simply a non-stick frying pan) with a pat of butter on medium-low heat and then spoon a small ladle full of batter into the center of the pan as you swirl the pan around to make a thin, round Crêpe.
- There should be just a paper thin layer of batter over the pan. When the batter starts to bubble, it is time to give a quick flip with a spatula.
- Cook until lightly browned. I like to have 2 pans going at the same time for efficiency .
- Pile up the cooked Crêpes as you go on a cookie sheet in the oven (set to the lowest heat possible) so that they stay hot.
- I like to add a fresh pat of butter to the pan for each Crêpe.
- This recipe makes about 10-12 Crêpes and can easily be doubled or tripled.
This batter is excellent when it sits over night, but honestly, I rarely have the foresight to do this. Most times I whip up the Crêpe batter right before eating.
Keywords: crepes , french crepes, crêpes, french crêpes, brunch