Breakfast & Brunchbonappetit4.7
Basic French Crepes
Use this easy recipe for paper-thin crepes with both sweet and savory fillings. Paired with classic Suzette sauce and chocolate, it’s perfect for celebrations.
👥 20 Servings👤 Ludo Lefebvre📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●skillet
- ●spatula
📝 Preparation Steps
1
Blend 4 large eggs, room temperature, 2⅓ cups whole milk, ⅔ cup (133 g) granulated sugar, and 1 tsp. vanilla extract in a blender until smooth and frothy. Add 2⅓ cups (292 g) all-purpose flour and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and blend just to combine. Cover and chill at least ⏱️ 1 hour.
large eggs, room temperature4⅓ cups whole milk2⅓ cups (292 g) all-purpose flour2. vanilla extract1 tsp. (½ stick) unsalted butter, melted4 Tbsp
2
Heat a medium nonstick skillet over medium-high, then brush with some of 4 Tbsp. (½ stick) unsalted butter, melted. Ladle about ¼ cup batter into skillet and swirl to evenly coat bottom. Cook crepe until bubbles form on surface and edges are golden and crisp, about ⏱️ 3 minutes. Slide a spatula underneath crepe to loosen and carefully flip. Cook until a few brown spots appear underneath, about ⏱️ 15 seconds, then transfer to a plate. Tent with foil to keep warm. Repeat with remaining butter and batter.
3
Serve crepes with Suzette Sauce, Milk Chocolate Sauce, whipped cream, powdered sugar, and/or jam alongside for topping as desired. Do Ahead: Batter can be made 1 day ahead. Keep chilled. Stir gently to reincorporate before cooking. Editor’s note: This recipe was first printed in our December 2016 issue; it has been edited for style. Head this way for more of our favorite Christmas brunch ideas →
Suzette Sauce, Milk Chocolate Sauce, whipped cream, powdered sugar, and/or jam (for serving; optional)
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