Dessert Recipes
Crepes
8 - 10 crepes (serves 3 - 4)
Thinner than regular pancakes and rolled up or folded after adding the filling, these French-style pancakes are incredibly easy to prepare. By using my simple batter consisting of all-purpose flour, confectioners' sugar, whole milk, large eggs, and vanilla extract, you can whip this up quickly using a kitchen mixer with a whisk attachment. Whether you cook them in a fry pan with frying oil or on a dedicated crepe maker, they taste so good and have the perfect delicate texture. Serve them filled with fresh fruit, hazelnut spread, or your favorite sweet toppings! Read More
Dessert Recipes
Before You Start
Let’s talk about important parts of the recipe before you start…
My Favorite French-Style Crepes
I am so excited to share my easy recipe for Crepes with you today. If you love breakfast but want something thinner that can be elegantly rolled up or folded, these French-style pancakes are exactly what you need. To make the perfect batter, I always start by combining all-purpose flour, a touch of confectioners’ sugar, a pinch of salt, whole milk, large eggs, and a splash of vanilla extract. I highly recommend using a kitchen mixer with a whisk attachment to ensure your batter is perfectly smooth before it hits the frying oil. You can easily make this recipe using a standard large fry pan or a specialized crepe maker if you have one in your kitchen. Once they are golden and beautiful, I love to fill my Crepes with fresh fruit, crushed nuts, or even a generous dollop of whipped cream. Let’s dive right into making these delicious galettes at home!
1. Combining Ingredients in the Kitchen Mixer
The first critical step in my recipe for Crepes is properly combining all the ingredients. To start the batter, you will place one and three-quarters cups of all-purpose flour, three-quarters of a cup of confectioners’ sugar, one-quarter teaspoon of salt, two cups of whole milk, five large eggs, and one teaspoon of vanilla extract directly into your kitchen mixer. It is very important to use a whisk attachment for this step. Process everything on a slow speed until all the ingredients are partially combined. Getting this initial mix right ensures that whether you are using a standard fry pan with frying oil or a professional crepe maker, your final dish will turn out perfectly thin and ready to be filled with fresh fruit or your favorite sweet spread.
2. Achieving a Perfectly Smooth Batter
After the initial mixing of your all-purpose flour, confectioners’ sugar, whole milk, large eggs, and vanilla extract, the next essential step for making perfect Crepes is achieving a completely smooth batter. While your kitchen mixer equipped with a whisk attachment is running, you need to increase the speed to high. Process the batter for about two minutes until it is entirely smooth and lump-free. A smooth batter is absolutely vital for pouring onto your hot frying oil in a pan or spreading out evenly on a crepe maker. Without a perfectly smooth consistency, your French-style pancakes will not have that delicate texture that pairs beautifully with fresh fruit, preserves, or whipped cream.
3. Cooking the Galettes on a Fry Pan
If you do not have a specialized crepe maker, cooking your Crepes on a large fry pan is a wonderful method. You will need to cook each galette one by one. First, preheat your fry pan with some frying oil on medium-high heat. Using a ladle, pour in just enough of your smooth batter—made from that perfect blend of all-purpose flour, confectioners’ sugar, whole milk, large eggs, and vanilla extract whipped together in your kitchen mixer with a whisk attachment. Lift and slightly tilt the pan from side to side to distribute the batter evenly. Cook for about two minutes, then carefully flip with a large turner. Once cooked, these taste amazing when rolled up with fresh fruit!
4. Cooking the Galettes on a Crepe Maker
For those who love specialized kitchen tools, preparing your Crepes on a crepe maker is a fantastic experience. Always follow the enclosed instructions with your device, but generally, you will preheat the appliance to medium heat and spread your frying oil using a silicone brush or paper towel. Pour in the batter—which you perfectly blended using your kitchen mixer and whisk attachment to combine the all-purpose flour, confectioners’ sugar, whole milk, large eggs, and vanilla extract. Evenly distribute the batter with an icing spatula, let it cook for about one minute, carefully release the edges, and turn it using a large icing spatula to cook for about one more minute on the other side. This method yields a perfectly even surface just waiting to be filled with fresh fruit or hazelnut spread.
5. Assembling, Filling, and Storing Your French-Style Pancakes
The final and most enjoyable part of my recipe for Crepes is the assembly! Once you have cooked your thin pancakes using either frying oil in a pan or on a crepe maker, it is time to fill them. You can fill them one by one right after cooking, or make a pile to keep them warm and fill them all at once. The base batter made from all-purpose flour, confectioners’ sugar, whole milk, large eggs, and vanilla extract, blended perfectly in a kitchen mixer with a whisk attachment, tastes incredible with any topping. I love filling mine with fresh fruit, crushed nuts, or hazelnut spread. If you have leftover non-filled crepes, place them into a sealed freezer bag and keep them in the refrigerator for up to one week, microwaving them individually for 10 seconds before serving.
Crepes
Ingredients:
Click any ingredient to learn moreCrepes batter:
1 ¾ cup of all-purpose flour
¾ cups of confectioners’ sugar
¼ TSP of salt
2 cup of whole milk (or other kind of milk)
5 egg
1 TSP of vanilla extract
frying oil (any kind) (*)
Filling (choose one or combination):
fresh fruit of your choice - diced or sliced
nuts of your choice - crushed
whipped cream (store-bought or recipe here)
Optional Final Touch:
whipped cream (optionally with cocoa powder)
*You will need about 1 TBSP for each crepe. By using a nonstick Teflon pan or nonstick crepe maker, you will be maybe able to decrease the amount of the oil.
Nutrition per 1 Serving:(recipe split into 3 servings)
EstimatedCalories 681
Protein 23.0 g
Fat 13.8 g
Saturated fat 5.7 g
Carbohydrate 114.0 g
Sugars 57.7 g
Fiber 2.0 g
Sodium 322 mg
Cholesterol 326 mg
Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.
Directions:
1.Batter:
1.1.
Place into a kitchen mixer with whisk attachment:
1 ¾ cups flour
¾ cup of confectioners’ sugar
¼ TSP of salt
2 cups of milk
5 large eggs
1 TSP of vanilla extract
Process on a slow speed until all ingredients are partially combined.
1.2.
Then, increase the speed to high and process until the batter is smooth (about 2 minutes).
2.Cooking:
2.1.
On a fry pan:
2.1.1.
Cook each crepe one by one.
2.1.2.
Preheat a fry pan with frying oil on medium-high heat.
2.1.3.
Pour in the batter, just enough for one thin crepe, using a ladle (the amount you ladle out is determined by the size of your fry pan, 1 – 2 ladles).
2.1.4.
Lift and slightly tilt the pan from side to side to distribute the batter. Add more batter if needed (to places that are missing).
2.1.5.
Cook for about 2 minutes and then carefully flip with a large turner and continue with following step 4.
2.2.
On the crepe maker:
2.2.1.
Always follow the instructions enclosed with each crepe maker.
2.2.2.
General steps for preparation on a crepe maker:
2.2.2.1.
Cook each crepe one by one.
2.2.2.2.
Preheat the crepe maker to medium heat.
2.2.2.3.
Add and then spread frying oil on the top of crepe maker using a silicone brush or paper towel (use enough to make sure that you are not going to burn yourself).
2.2.2.4.
Pour in the batter, just enough for one thin crepe, using a ladle (the amount you ladle out is determined by the size of your crepe maker, about 2 ladles should be the right amount for most).
2.2.2.5.
Evenly distribute the batter with an icing spatula. Then clean the icing spatula with a paper towel.
2.2.2.6.
After about one minute, carefully release the edges of the galette using a spatula and then turn the crepe using a large icing spatula.
2.2.2.7.
Then cook for about 1 minutes on each side.
3.Assemble:
Note:
You can fill the crepes one by one right after cooking (while still on a fry pan or crepe maker) or you can first make the crepes all at the same time (create a pile, which will keep itself-warm, and then be filled all together).
3.1.
Fill with your favorite fillings.
3.2.
Roll or fold (into half or quarters).
3.3.
Optionally, top with a favorite topping (I prefer to lightly dust them with confectioners’ sugar using a sieve).
If there are leftover non-filled crepes, place them into the sealed freezer bag, and keep them in the refrigerator for up to 1 week. Before serving (and filling), place them on a plate, and microwave them individually for 10 seconds.
Popular questions
Can I prepare the batter for these Crepes without using a kitchen mixer with a whisk attachment?
While my recipe for Crepes specifically calls for placing your all-purpose flour, confectioners' sugar, whole milk, large eggs, and vanilla extract into a kitchen mixer with a whisk attachment to process until smooth, you might wonder about manual mixing. To achieve the absolute smoothest consistency required for pouring into a hot pan with frying oil or onto a crepe maker, using the kitchen mixer with a whisk attachment as directed for two minutes on high speed is the best method to ensure there are no lumps. A perfectly smooth batter is the secret to those beautiful, thin French-style pancakes that roll up or fold so perfectly around your chosen fresh fruit filling!
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