Classic French
Makes: 10–12 crêpes
Prep time: 10 minutes
Resting time: 30 minutes
Cooking time: 20 minutes
Ingredients
- 1 cup (125 g) all-purpose flour
- 2 large eggs
- 1¼ cups (300 ml) milk
- 2 tablespoons (30 g) melted butter
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Butter or neutral oil, for cooking
For the filling
- Strawberries, sliced
- Banana, sliced
- Chocolate-hazelnut spread
- Powdered sugar
Instructions
- Make the batter:
In a blender, combine the flour, eggs, milk, melted butter, sugar, vanilla, and salt. Blend until smooth and lump-free. - Rest the batter:
Cover and let it rest for 30 minutes. This helps make the crêpes soft and tender. - Heat the pan:
Heat a non-stick frying pan over medium heat and lightly grease it with butter. - Cook the crêpes:
Pour about ¼ cup (60 ml) of batter into the center of the pan. Immediately swirl the pan to spread the batter into a very thin, even layer. - Flip:
Cook for about 45–60 seconds, until the edges are lightly golden and the surface is set. Flip and cook for another 15–30 seconds. - Repeat:
Transfer the crêpe to a plate and continue with the remaining batter. Stack the cooked crêpes on top of each other.
🍓 To serve like the picture
Spread chocolate-hazelnut spread over a crêpe. Add sliced banana and strawberries, then fold the crêpe into quarters.
Drizzle with more chocolate spread and dust generously with powdered sugar. Add a few fresh strawberries on top.
Tip: If the batter is too thick to spread easily, add 1–2 tablespoons of milk until it has a thin, pourable consistency.