Description
These ultra-thin French crepes are delicate, versatile, and quick enough for a weekend brunch or an elegant weeknight dessert.
Ingredients
- 1 cup (120 g) all-purpose flour
- 2 large eggs
- 1 cup (240 ml) whole milk (or plant-based milk for dairy-free)
- 1/2 cup (120 ml) sparkling water
- 2 tbsp melted butter (plus extra for the pan)
- 1/4 tsp salt
- 1 tsp vanilla extract (optional, for sweet crepes)
- 1 tbsp sugar (optional, for sweet crepes)
Instructions
- Combine the wet ingredients: In a blender or large bowl, whisk together eggs, milk, sparkling water, melted butter, and salt. If making sweet crepes, add vanilla and sugar now.
- Add the flour gradually: While blending or whisking, sprinkle in the flour a little at a time until the batter is smooth and lump-free.
- Rest the batter: Let the batter sit for 30 minutes at room temperature.
- Heat the pan: Warm a non-stick skillet over medium heat and brush it with melted butter.
- Cook the crepes: Pour about 1/4 cup batter into the center of the pan, tilt and swirl to coat the bottom. Cook for 1–2 minutes, flip, and cook for another 20–30 seconds.
- Keep going: Repeat the process with the remaining batter, stacking the cooked crepes on a plate.
Notes
For lighter crepes, use sparkling water as written; still water yields a heavier crepe. For gluten-free, substitute a 1:1 gluten-free flour blend. For vegan, replace eggs with ground flaxseed mixed with water and use plant milk plus dairy-free butter.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: French