Light French Crepes

Ingredients

• 40 g Butter (melted, for the batter)
• 250 g Wheat flour (sifted preferably)
• 0.5 L Whole milk (at room temperature)
• 25 g White sugar
• 1 sachet Vanilla sugar (about 8 g)
• 1 pinch Salt
• 4 pcs Eggs (at room temperature)
• 5 g Butter for cooking (small piece to grease the pan)

Instructions

1. Melt the butter

   Cut the butter into small cubes and melt it in the microwave for about 30 seconds, until it is completely liquid.

   Time: PT1M

2. Mix the dry ingredients

   In the bowl, pour the flour, vanilla sugar, white sugar and the pinch of salt. Sift the flour to avoid lumps.

   Time: PT2M

3. Beat the eggs

   Crack the 4 eggs into a small bowl and beat them with a fork until slightly frothy.

   Time: PT1M

4. Incorporate the eggs into the dry

   Make a well in the center of the dry ingredients, pour the beaten eggs and start to gently incorporate with the whisk, moving from the center outward.

   Time: PT3M

5. Add the milk gradually

   Pour half of the milk while whisking, then add the rest while continuing to mix until you obtain a smooth, fluid batter.

   Time: PT5M

6. Incorporate the melted butter

   Add the melted butter to the batter and whisk vigorously until fully integrated.

   Time: PT1M

7. Batter rest

   Cover the bowl with plastic wrap and let the batter rest 30 minutes at room temperature. It will thicken slightly and become more homogeneous.

   Time: PT30M

8. Prepare the pan

   Heat the crepe pan over medium heat (about 180°C). Add a small piece of butter, let it melt, then spread it with a paper towel to lightly grease the entire surface.

   Time: PT2M

   Temperature: 180°C

9. Cook the crepes

   Pour a good ladle of batter, tilt the pan to spread the batter thinly. Cook for 30 seconds until the edges lift, flip the crepe, cook the other side for 30 seconds, then remove it.

   Time: PT1M

   Temperature: 180°C

10. Stack and keep supple

    Repeat until the batter is exhausted. Stack the crepes on a plate and immediately cover with aluminum foil to keep them fluffy.

    Time: PT5M

11. Serving

    Serve the crepes warm, accompanied by chocolate spread, jam, powdered sugar or any topping of your choice.

    Time: PT1M

Nutrition Facts

Calories

380

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Butter: margarine
• Instead of Wheat flour: gluten‑free flour
• Instead of Whole milk: almond milk, soy milk
• Instead of White sugar: coconut sugar
• Instead of Vanilla sugar: vanilla extract (½ tsp)
• Instead of Eggs: apple puree (¼ cup) per egg
• Instead of Butter for cooking: vegetable oil

Equipment Needed

• Microwave
• Mixing bowl
• Whisk
• Fork
• Crepe pan (non‑stick skillet)
• Spatula
• Ladle
• Paper towel
• Aluminum foil
• Plate
• Blender (optional) (optional)
• Kitchen thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Melt the butter completely
• Incorporate the melted butter without lumps
• Let the batter rest 30 minutes
• Heat the pan to the right temperature (≈180°C)
• Flip the crepe at the right moment

Chef Tips from the Video

• Use whole milk for extra fluffiness; semi‑skimmed milk gives a lighter texture.
• For ultra‑thin crepes, pour the batter in a stream and tilt the pan quickly.
• Add a pinch of rum or orange blossom water to the batter for a subtle aromatic note.

Troubleshooting

Storage

Refrigerator: Store the crepes covered with foil in an airtight container, up to 2 days maximum.

Freezer: Wrap each crepe in plastic film then place them in a freezer bag; they keep for 1 month.

Room temperature: At room temperature, crepes dry out quickly; do not keep more than 2 hours.

Make-Ahead Tips

• Prepare the batter the day before and keep it in the refrigerator; it improves after resting.
• Cooked crepes can be frozen and reheated in a pan or microwave.