Silky Smooth and Delicate: How to Master Authentic French Crêpes for a Perfect Brunch
Just add some butter, and you’ll see the magic.
Who hasn’t dreamed of stopping by that cute French cafe and try the best crêpes out there after a long stroll across the Tuileries garden or watching the Eiffel Tower at sunset? If you haven’t yet made your Parisian dream come true, don’t get upset — at least the crêpes part can be easily done in your own kitchen at home.
The French recipe for the most delicious pancakes has its own secrets, so make sure you follow the instructions — in the end you’ll get what you wished for all along.
Here’s what you need: 30 g of butter + extra for greasing, 300 ml of milk, 3 eggs, 120 g of flour, ½ teaspoon of salt, 2–3 tablespoons of sugar. You can also add vanilla sugar or a bit of lemon if you like.
Melt the butter in a double boiler and cool to room temperature. Using a mixer, beat the milk first with the eggs, then with the butter.
Combine the flour with salt and sugar. Add about half of the liquid mixture and beat until there are no lumps. Pour in the remaining milk mixture and beat again until smooth. Leave the finished dough for 20-30 minutes or a little longer. Stir before baking the pancakes.
Grease a frying pan with oil and heat over medium heat. Spread a thin layer of batter over the pan. When the bottom turns golden brown, flip and brown the other side. Bake the rest of the crêpes in the same way.
Serve the crêpes with toppings of your choice. As an idea: sprinkle each crêpe with about half a teaspoon of vanilla sugar and fold in half. Add a little more sugar and fold in half again. Top with a slice of lemon and drizzle with citrus juice.
