🛒 Ingredients
- 250g flour
- 3 eggs
- 500ml milk
- 30g melted butter
- 1 pinch of salt
- 1 pinch of sugar
- Orange or lemon zest (optional)
- Butter for the pan
👨🍳 Step-by-step instructions
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Mix flour and eggs. Gradually add milk, whisking to prevent lumps.
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Stir in melted butter, salt, and sugar.
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Let the batter rest for 30 minutes: this relaxes the gluten and results in thinner crêpes.
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Heat a crêpe pan or non-stick skillet with a touch of butter over medium-high heat.
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Pour in a small amount of batter and swirl to spread thinly.
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Flip when edges begin to lift on their own (about 2 minutes).
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Serve with butter and sugar, Nutella, or jam.
💡 Chef's tip
The batter must rest for at least 1 hour (overnight is even better). Without resting, crêpes tear easily and have a floury taste. The first one is always the sacrifice.
📝 Our take
Crêpes are one of those things that sound harder than they are. The batter needs to rest for at least an hour — without it they tear and taste of raw flour. The first one always goes wrong; treat it as a test and the rest come out perfect. With butter, lemon, and a dusting of sugar, there's no reason to complicate them further.
🍷 Wine & food pairing
Breton hard cider (cidre brut) or a café au lait. As a dessert, a chilled Muscat de Beaumes-de-Venise poured over sugar crêpes is exceptional.
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