How to make a perfect sweet French crepe batter

How to make a perfect sweet French crepe batter Recipe

There is almost nothing as quintessentially French as crêpes. For those who don't know, a crêpe is a very thin pancake.  It is perfect for a quick dessert, or for a savory meal. I make them whenever I'm missing France. 

Today I was in the mood for something sweet. If, like me, you're craving for something sweet, make some crêpes. Generously stuff the crêpe with fruits (blueberries, strawberries, canned peaches), jam and whipped cream, just sprinkle some plain sugar or spread Nutella inside the crêpe. Yum!

Ingredients

Yields: 16 servings

5-1/2 Tbs unsalted butter, diced, + extra for greasing the pan
5 cups whole milk
4-1/8 cups all purpose flour
1/4 tsp salt
2 eggs
4 Tbs sugar
1 tsp vanilla extract
1/4 cup lemon juice, pulp free
1 tsp lemon zest, freshly grated
1 tsp orange zest, freshly grated
1/3 cup orange juice, pulp free


Directions

In a deep saucepan, melt the butter into 3-½ cups of milk over very low heat. Remove from the heat as soon as the butter is melted. Let the milk cool completely.

Using a handheld mixer, whisk the eggs with the sugar until you get a pale, yellow foam. It'll take about 6 minutes. The consistency must be very airy. Add the vanilla extract.

Combine the flour and salt in a bowl. Sift the dry ingredients. Form a well in the center of the bowl. Pour in the egg mixture, lemon and orange zests, juices and butter/ milk liquid. Mix until the batter is smooth. Do NOT over-mix.

Let the crêpe batter rest for at least 2-3 hours. Thin the crêpe batter with the remaining milk (up to 1-½ cups).

Place your crêpe pan (or any flat pan) over medium heat. Grease it with a little butter using a silicone brush. Pour about 1/2 cup of the batter in the center of the pan. Lift the pan and then tilt and rotate it until the batter is evenly spread and forms a nice thin disk. Put it back on the stove. It should start bubbling after a few seconds. Leave it alone.

The crêpe batter should cook for about a minute before it's time to flip. When the edges look dry and start separating from the pan, take a long flat spatula and lift around the crêpe. Flip the crêpe and cook the other side for another 30 seconds.

Garnish with some strawberry jam, vanilla-flavored whipped cream and fresh strawberries. Decorate with some fresh mint, and dust with powdered sugar.

Bon appétit!

French Crepe Recipe


Tips

The longer you let the batter rest the better. It will still be good after 2-3 days in the refrigerator.

My secret for perfect crêpe batter is to melt the butter with the milk. Let the mix cool completely, then add the rest of the ingredients.

The first crêpe is never perfect. You might want to thin the batter with milk if the crêpe turns out too thick.

The best spatula to flip crêpe is the one from Ikea. It's long, flat, heat resistant and gentle on non-stick pans. And it's inexpensive .

If you're interested in making a savory version, check out my recipe for banh xeo, it's a Vietnamese crêpe.

Published By: Jacqueline Pham on June 1, 2009.


Comments

Discussion:
[-] Foodie with Little Thyme! - Guest-cassie
I would love to have these for breakfast today. They look so great.

cassie Website Link
[ Posted at 6:16 AM on 6/1/09 | Reply ]
[-] so good - Guest-Jessica
I love strawberry crepes and they might be one of my favorite things ever. And, in a bizarre twist of fate, I happen to have a trip to IKEA planned for this week. I'll be sure to pick up the spatula and then I'm going to give these crepes a shot!

Jessica Website Link
[ Posted at 6:59 AM on 6/1/09 | Reply ]
I found your website today and really enjoyed reading your recipes. Thanks for sharing.
[ Posted at 12:20 PM on 6/1/09 | Reply ]
What a lovely recipe. I'll wager it tastes as good as it looks. You have a lovely blog. I'll be back often.

Mary Website Link
[ Posted at 3:08 PM on 6/1/09 | Reply ]
Jackie, I love the crepes. The vanilla-flavored whipped cream is to die for. Can't wait to go strawberry picking with you and make some more next time.

Peace out...
[ Posted at 6:29 PM on 6/1/09 | Reply ]
awww. no pics?:) thanks for the tip:)

amy Website Link
[ Posted at 12:14 PM on 6/2/09 | Reply ]
ummm. sorry. my browser loadssss slowy! hehe

amy Website Link
[ Posted at 12:15 PM on 6/2/09 | Reply ]
[-] crepes - Guest-Carrie
I don't have a lot of experience with crepes, but my husband loves them. Yours looks beautiful!

Carrie Website Link
[ Posted at 7:03 AM on 6/3/09 | Reply ]
Oh that looks scrumptious! I'm going to try this one out!

Anali Website Link
[ Posted at 9:39 AM on 6/3/09 | Reply ]
[-] oh, the memory - Guest-JessicaFoodmayhem
I had the most delicious crepe with banana and nutella by a carnival in Paris. I imagine you had plenty while growing up in Paris...I'm very jealous.

Jessica@foodmayhem Website Link
[ Posted at 3:58 PM on 6/3/09 | Reply ]
Crepes might sound fancy in the US but they are fairly common in France. My earliest memories are from pre-school. Our teacher would let us make some crepe batter. I remember it was so much fun mixing the flour with the milk. I love Nutella in crepes. The kids are always asking for crepes. And when I say kids, I mean my husband ;)
[ Posted at 4:11 PM on 6/3/09 | Reply ]
Hi Jackie, thanks for the visit. You have a wonderful and yummylicious food blog. I will come back for more recipes. Love this crepe.

Ebie Website Link
[ Posted at 7:14 PM on 6/3/09 | Reply ]
[-] perfection - Guest-MyLastBite
My crepes NEVER look this good!

MyLastBite Website Link
[ Posted at 10:51 AM on 6/4/09 | Reply ]
[-] Re: perfection - Jackie
ooh, I'm blushing :~D
[ Posted at 2:37 PM on 6/4/09 | Reply ]
[-] What a great post! - Guest-Talita
Hi, Jackie! Thanks for visiting my blog, for that I knew yours, and you have a lovely site! I do love crepes! You have no idea! Thanks for post your recipe and the tips.

Talita Website Link
[ Posted at 2:06 PM on 6/5/09 | Reply ]
[-] Beer crepes link - Guest-Maglayas
Jackie, your website is scrumptious! and your crepes look awesome - I have a recipe for crepes from a French friend that requires beer, but I'm often out (we're a beer-swilling family), so I'll be trying your recipe soon! Keep up the good work!

Maglayas Website Link
[ Posted at 2:27 PM on 8/31/09 | Reply ]
[-] perfect crepes - Guest-Marta890
The video of the kid cooking is very bad. He made a "crepe" like a pancake, not paper thin at all like they look in your pictures.
[ Posted at 1:12 PM on 2/18/10 | Reply ]
[-] thin crepes - Jackie
I like mine thin. The crepe batter from the video might need a little more milk :P
[ Posted at 3:10 PM on 2/18/10 | Reply ]
I'm a fan of dessert and especially those which are french and I recommend the Brittany speciality: crepes! There is a good article here: http://www.frenchcultureguide.com/05/crepes-with-my-new-le-creuset/
Enjoy!
[ Posted at 11:23 AM on 6/4/12 | Reply ]
I write a blog on French cuisine.

you may see the blog at:
behind-the-french-menu.blogspot.com

I have a blog on crepes and need a beautiful photograph and yours is great. I would like your permission to use it. I should of course credit the photograph to you and or your site. Also if your wih I would be happy to exhange links.

In the meantime you have a great site and great photographs.

Wishes for success.

Bryan Newman

Behind the French Menu
[ Posted at 10:09 AM on 6/11/12 | Reply ]

Order my latest book:
Banh Mi

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