How to Make Classic Crepes from Scratch

**How to Make Classic Crêpes from Scratch: A Step-by-Step Guide**

Crêpes, the delicate and versatile French pancakes, are a beloved dish enjoyed around the world. Whether filled with sweet ingredients like Nutella and strawberries or savory fillings like ham and cheese, classic crêpes are surprisingly simple to make at home. With just a few basic ingredients and a little technique, you can whip up a batch of these thin, tender treats from scratch. Here’s how.

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### What Are Crêpes?

Crêpes (pronounced “krehps”) originated in Brittany, a region in northwest France, and have become a staple in French cuisine. Unlike American pancakes, crêpes are thin and pliable, making them perfect for folding or rolling around fillings. They can be served for breakfast, lunch, dinner, or dessert.

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### Ingredients for Classic Crêpes

To make about 10-12 crêpes, you’ll need:

– 1 cup (120g) all-purpose flour
– 2 large eggs
– 1 1/4 cups (300ml) milk
– 2 tablespoons (30g) melted butter (plus more for the pan)
– 1 tablespoon sugar (optional, for sweet crêpes)
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract (optional, for sweet crêpes)

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### Equipment You’ll Need

– Mixing bowl and whisk (or blender)
– Non-stick skillet or crêpe pan (8 to 10 inches in diameter)
– Ladle or measuring cup
– Spatula

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### Step-by-Step Instructions

#### 1. **Make the Batter**
In a large mixing bowl, whisk together the flour and eggs. Gradually add the milk, whisking constantly to prevent lumps. Stir in the melted butter, salt, and optional sugar and vanilla extract. The batter should be smooth and slightly thinner than pancake batter.

**Tip:** For the smoothest texture, you can use a blender to combine the ingredients. Blend for 15–20 seconds until smooth.

#### 2. **Let the Batter Rest**
Cover the batter and let it rest in the refrigerator for at least 30 minutes (or up to 24 hours). This allows the flour to fully absorb the liquid, resulting in more tender crêpes.

#### 3. **Heat the Pan**
Place a non-stick skillet over medium heat and lightly grease it with butter or oil. When the pan is hot, it’s ready for the batter.

#### 4. **Cook the Crêpes**
Pour about 1/4 cup of batter into the center of the pan. Immediately tilt and swirl the pan to spread the batter into a thin, even layer. Cook for 1–2 minutes, or until the edges begin to lift and the bottom is lightly golden.

Flip the crêpe using a spatula (or your fingers, carefully) and cook the other side for about 30 seconds. Transfer the cooked crêpe to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter, greasing the pan as needed.

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### Serving Suggestions

Crêpes can be served in countless ways. Here are a few ideas:

**Sweet Fillings:**
– Nutella and sliced bananas
– Fresh berries and whipped cream
– Lemon juice and powdered sugar
– Jam or fruit preserves

**Savory Fillings:**
– Ham, cheese, and a fried egg (classic French “crêpe complète”)
– Sautéed mushrooms and spinach with goat cheese
– Smoked salmon and crème fraîche

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### Tips for Perfect Crêpes

– **Consistency is key:** If the batter is too thick, add a little more milk. It should be pourable and spread easily in the pan.
– **Use a non-stick pan:** This makes flipping easier and prevents sticking.
– **Don’t overcook:** Crêpes should be lightly golden, not crispy.
– **Keep them warm:** Stack cooked crêpes on a plate and cover with foil or a towel to keep them soft and warm.

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### Storing and Reheating

Crêpes can be made ahead and stored in the refrigerator for up to 3 days. Stack them with parchment paper between each one and wrap tightly in plastic wrap or foil. To reheat, warm them in a skillet for 30 seconds per side or microwave for a few seconds.

They also freeze well for up to 2 months. Thaw in the refrigerator before reheating.

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### Final Thoughts

Making classic crêpes from scratch is easier than you might think and opens the door to a world of delicious possibilities. Whether you’re planning a cozy brunch or an elegant dessert, homemade crêpes are sure to impress. With a little practice, you’ll be flipping crêpes like a pro in no time