This Parisian Crepes recipe is the only one you will ever need to be transported to a French Cafe! Delicious, elegant, and irresistible.
Why You'll Love this Recipe!
These Parisian Crepes are amazing in so many ways! Crepes are easy to make with common ingredients and can be served savory or sweet. They are elegant and can be served as a brunch main or a fancy dessert! They are paper-thin and buttery and have an unbelievably velvety texture with crispy bits throughout. These crepes get devoured at my house almost every Sunday morning! This recipe makes a large batch if you are having a brunch party or if you would like to freeze some. Feel free to divide it in half for a smaller batch. My boys ask for these more than anything else. They love stuffing them with Nutella and strawberries! I adore mine with maple syrup and freshly whipped cream!
Whenever a craving calls you can make crepes with common ingredients that you have on hand!
- Large Eggs
- Milk - I use 2% but you can also use whole milk.
- Vanilla Extract
- All-Purpose Flour
- Vegetable Oil
- Butter for cooking
How to Make Parisian Crepes
- In a large bowl combine all the wet ingredients (eggs, milk, vanilla, and oil).
- In a medium bowl whisk together dry ingredients (all-purpose flour and salt). Pour into the bowl with the wet ingredients.
- Mix ingredients together with an immersion blender until completely smooth.
- Heat an 8″ nonstick pan with melted butter over medium heat. Pour ¼ cup of the batter in the pan, tilt, and swirl the pan until it is evenly coated.
- Cook the crepe for 1 minute until slightly browned, flip, and cook for an additional 30 seconds. Transfer cooked crepe to a plate. Continue cooking until the batter is finished greasing the skillet with more butter as needed.
Frequently Asked Questions
Crepes have a lighter texture than pancakes. Crepes do not have a leavening agent like baking soda or baking powder like pancakes do so they don't expand and rise. They remain thin and pliable so you can roll and stuff them with your favorite fillings.
Crepes in France are 12 inches wide and served wither savory or sweet, combinations include:
- banana slices and Nutella
- Nutella and grated coconut
- butter with granulated sugar and fresh-squeezed lemon juice
- butter and gourmet jam and a dusting of powdered sugar
- ham and cheese
- cheese, salt & pepper
There are a couple of ways that you can fold crepes, here are my 3 favorite ways:
1) Lay the crepe on a plate, add your filling to the middle, and then overlap the sides over the filling.
2) Lay a crepe on a plate and spread your desired filling like Nutella and then roll it up really tight like a cigar. This one is great for kids to prevent messing fillings dripping out.
3) Lay a crepe on a plate and you fold in half lengthwise fill if desired and then fold in half again. Top with desired condiments like maple syrup, or caramel, or chocolate sauce!
- Use the first crepe as a test. Test your heat and generously butter the pan. Make adjustments to the heat if necessary.
- Be sure that you don't flip your crepe too soon. Use the corner of the spatula to take a peek at the color and texture before flipping.
- If you are making crepes for a crowd, enlist some help and have 2 pans going to speed up the process.
- Stack cooked crepes on a plate and cover loosely with foil to keep them warm while you are cooking the rest of the batch.
Leftover crepes and be stored stacked with a square of wax paper or parchment paper between crepes for up to 3 days in the refrigerator.
Unfilled crepes can be frozen, stacked with layers of parchment or wax paper in between in a freezer-safe zip-top bag. When ready to consume thaw completely in the refrigerator.
Refrigerated or frozen crepes can be reheated by either placing them in the microwave covered with a damp paper towel in 30-second increments or in a nonstick pan greased with butter on medium heat for 20- 30 seconds per side.