🛒 Ingredients
- 200g flour
- 2 eggs
- 400ml whole milk
- 1 tablespoon melted butter
- pinch of salt
- 1 tablespoon sugar
- butter for the pan
- sugar and lemon to serve
👨🍳 Step-by-step instructions
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Mix flour, salt, and sugar. Add eggs and combine.
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Gradually incorporate milk until the batter is smooth and lump-free. Let rest for 30 minutes.
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Melt a small amount of butter in a hot non-stick pan.
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Pour in a ladle of batter, tilting the pan to spread it very thin.
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Cook for 1 minute until edges begin to lift. Flip and cook for another 30 seconds.
💡 Chef's tip
Resting the batter is essential to allow the gluten to relax and ensure a delicate, thin crêpe. Always discard the first crêpe—it helps you gauge the pan's temperature.
📝 Our take
The Breton crêpe is minimalism elevated to a dish: flour, egg, milk, brown butter. The secret is beurre noisette — taken to the point where it turns brown and smells of hazelnuts — which gives that soft caramel flavor you cannot get from regular butter. Resting the batter is mandatory, not optional.
🍷 Wine & food pairing
Breton demi-sec cider or a Sauternes for the more elegant version. In Spain, a very cold Manzanilla sherry works beautifully with the browned butter.
Suggested wine: Breton cider or orange juice
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