Description
JB’s Crêpes are delicate and thin French pancakes made from a smooth, glossy batter consisting of flour, eggs, milk, water, and oil. The batter is rested for one hour to achieve perfect consistency, then cooked individually in a lightly buttered non-stick pan. These crêpes are golden, soft, and flexible, perfect to be served rolled or folded with sweet toppings like berries, whipped cream, chocolate, Nutella, or iced sugar for a simple, elegant treat.
Ingredients
Dry Ingredients
- 1 2/3 cups plain flour / all-purpose flour, sifted
- 3 tbsp caster sugar / superfine sugar (regular white sugar is fine too)
- 1/4 tsp cooking salt / kosher salt
Wet Ingredients
- 3 large eggs (55g/2oz each, fridge cold is fine)
- 2 cups full fat milk (can use lite milk too)
- 1/3 cup water
- 2 tbsp vegetable oil or other neutral flavored oil
For Cooking
- 45 g (3 tbsp) unsalted butter, cut into small cubes
For Serving
- Icing sugar (for dusting)
- Berries
- Whipped cream
- Melted chocolate or Nutella
Instructions
- Mix Dry Ingredients: Sift the plain flour into a large mixing bowl. Add the caster sugar and salt, then whisk together to combine evenly.
- Add Eggs: Make a well in the centre of the dry ingredients and add the eggs. Whisk gently to incorporate some of the flour into the eggs, forming a thick paste. Don’t try to blend all the flour at this stage.
- Add Milk Gradually: Slowly pour in the milk while whisking continuously. This helps create a smooth batter without lumps.
- Incorporate Water and Oil: Whisk in the water and vegetable oil until the batter is glossy and has a pourable consistency that lightly coats the back of a spoon.
- Rest the Batter: Cover the batter and let it rest at room temperature for 1 hour. This allows the flour to fully hydrate and the batter to settle.
- Heat the Pan: Preheat a 24cm / 9.5″ non-stick crêpe pan over medium-high heat (or medium heat if your stove runs hot). Alternatively, use any good non-stick pan adjusting batter quantity accordingly.
- Prepare the Pan Surface: Melt about 1/2 teaspoon unsalted butter in the pan, then immediately wipe off excess with a paper towel, leaving only a thin, even coating of butter.
- Pour and Spread Batter: Using a ladle, scoop 1/4 cup of batter, lift the pan off the heat, pour most of the batter into the centre, and swirl the pan to coat the surface evenly in a thin layer. Use remaining batter to fill any gaps while still swirling.
- Cook First Side: Cook the crêpe for 45 seconds to 1 minute until the underside is lightly golden.
- Flip and Cook Second Side: Use a long spatula to flip the crêpe carefully, then cook the other side for about 30 seconds until golden.
- Remove and Stack: Slide the cooked crêpe onto a plate. Repeat the buttering and cooking process for each remaining crêpe, stacking them immediately so they remain soft and flexible.
- Serve: Serve the crêpes warm. They can be rolled burrito-style with ends tucked in or folded into quarters. Garnish with icing sugar, berries, whipped cream, melted chocolate, or Nutella as desired.
Notes
- Note 1: Water and oil help achieve the perfect batter consistency—neither too thick nor too runny.
- Note 2: Resting the batter is crucial for tender crêpes as it allows the flour to absorb liquids evenly.
- Note 3: Using butter for the pan surface adds flavor but wiping off excess ensures crêpes cook evenly without greasy spots.
- Note 4: Adjust cooking time slightly based on stove heat to avoid burning or undercooking.
- Note 5: A non-stick pan is essential for easy crêpe turning and removal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
