breakfast · everyday
Classic French crêpes
Thin, tender crêpes for sweet or savory fillings, from chocolate-hazelnut spread and banana to ham and Gruyère.
- Time
- 40min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg, wheat and tree nuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Tick what's finished. The rest stays in your pantry.
Find them at a store
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Equipment
You'll need: Blender or food processor.
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Method
-
1
Blend flour, eggs, milk, water, butter, sugar and salt until smooth; rest 30 minutes.
-
2
Heat a nonstick or crêpe pan over medium and wipe with butter.
-
3
Pour in about 60 ml batter and swirl to coat thinly.
-
4
Cook until edges lift and the underside is golden, 1 minute; flip for 30 seconds.
-
5
Stack, then fill and fold as you like.
