Description
JB’s Crêpes recipe offers a classic French-style thin pancake that is light, tender, and versatile. Perfect for breakfast, dessert, or a sweet snack, these crêpes can be served with a variety of toppings such as fresh berries, whipped cream, melted chocolate, or powdered sugar. The batter combines simple pantry staples into a smooth mixture, cooked quickly on the stovetop using butter for a delicate, golden finish.
Ingredients
Scale
Dry Ingredients
- 1 2/3 cups plain flour / all-purpose flour, sifted
- 3 tbsp caster sugar / superfine sugar (regular white sugar is fine too)
- 1/4 tsp cooking salt / kosher salt
Wet Ingredients
- 3 large eggs (55g/2oz each in shell, fridge cold is fine)
- 2 cups full fat milk (works with lite milk too)
- 1/3 cup water
- 2 tbsp vegetable oil or other neutral flavored oil
For Cooking and Toppings
- 45 g (3 tbsp) unsalted butter, cut into small cubes (for cooking)
- Icing sugar (for dusting after rolling)
- Berries, whipped cream, melted chocolate or Nutella, icing sugar (as desired for serving)
Instructions
- Prepare the Batter: In a large mixing bowl, combine the sifted flour, caster sugar, and salt. In a separate jug or bowl, whisk together the eggs, full fat milk, water, and vegetable oil until smooth. Gradually pour the wet ingredients into the dry ingredients while whisking continuously to avoid lumps. Continue whisking until the batter is smooth and has a pourable consistency.
- Rest the Batter: Let the batter rest at room temperature for about 10 minutes. This allows the flour to fully absorb the liquids and helps to create tender crêpes.
- Heat the Pan: Place a non-stick frying pan or crêpe pan over medium heat. Add a small cube of unsalted butter and let it melt, coating the pan evenly. Keep the heat moderate to avoid burning the butter.
- Cook the Crêpes: Pour a small ladleful (around 1/4 cup) of batter into the center of the pan, quickly tilting and swirling the pan to spread the batter into a thin, even layer. Cook for about 1-2 minutes until the edges start to lift and the bottom is golden brown. Flip carefully with a spatula and cook the other side for another 30 seconds to 1 minute. Repeat with remaining batter, adding butter to the pan as needed. Serve rolled or folded with icing sugar and your choice of toppings such as berries, whipped cream, melted chocolate, or Nutella.
Notes
- The water added to the batter helps to thin it out, resulting in lighter and more delicate crêpes.
- Using cold eggs straight from the fridge is fine but resting the batter allows for better texture.
- You can substitute caster sugar with regular white sugar without affecting the results significantly.
- Butter provides a rich flavor and helps to create a non-stick surface during cooking, but you can also use more vegetable oil if preferred.
- Crêpes can be served with a wide variety of toppings—sweet or savory—making them a versatile dish.
