Delicate French-Style Crepes
Indulge in these light and flavorful French-style crepes, perfect for breakfast, brunch, or even dessert. This recipe, inspired by the beloved cookbook series by Marie Simmons, provides a fundamental crepe batter that you can customize based on your desired filling. Whether you’re craving sweet options like chocolate, fruit, or whipped cream, or savory delights such as mushrooms, cheese, or spinach, these crepes are incredibly versatile. While optional brandy adds a unique depth of flavor, you can easily substitute it with almond or vanilla extract based on your preference. Just remember that the batter requires at least an hour of resting time, making it a great make-ahead option for a delightful meal that impresses family and friends alike.
16
Servings
39
Calories
6
Ingredients
Ingredients
All-purpose flour
1/2 cup (sifted)
Salt
1/2 teaspoon (none)
Large eggs
3 (beaten)
Milk
1 cup (whole or 2%)
Butter
2 tablespoons (melted)
Brandy
1 tablespoon (optional)
Instructions
1
In a medium bowl, sift together the all-purpose flour and salt until well combined.
2
In another bowl, whisk the eggs until frothy. Gradually add the milk, melted butter, and brandy (or vanilla/almond extract), mixing until smooth.
3
Pour the egg mixture into the flour mixture. Using a whisk, gently combine until there are no lumps. Avoid overmixing.
4
Cover the bowl with plastic wrap and allow the batter to rest at room temperature for at least one hour, or refrigerate overnight. Stir the batter again before use.
5
Heat a crepe pan or 6-7 inch non-stick skillet over medium heat. Lightly brush the pan with canola oil or spray with non-stick cooking spray.
6
Pour about 3 tablespoons of batter into the pan, tilting the pan immediately to spread the batter thinly and evenly across the bottom.
7
Cook the crepe for about 1-1/2 minutes or until the edges start to curl and the bottom is lightly browned.
8
Using a spatula, gently loosen the edges and flip the crepe. Cook for an additional 30 seconds until lightly golden.
9
Slide the crepe onto a wire rack to cool. Repeat the process with the remaining batter, stirring occasionally.
10
To keep cooked crepes warm, transfer them to a pie plate, cover loosely with foil, and place them in an oven set to the lowest temperature.
11
For storage, allow crepes to cool completely, wrap them tightly in foil, and refrigerate for several days. Alternatively, wrap in foil and place in a Ziplock bag to freeze for up to one month.
12
To reheat frozen crepes, allow them to thaw at room temperature for an hour before placing them (wrapped in foil) in a preheated 350°F oven for 15 minutes.
Nutrition Information
1.6g
Fat
4.2g
Carbs
1.2g
Protein
0.1g
Fiber
0.2g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Delicate French-Style Crepes?
These are light and flavorful crepes suitable for breakfast, brunch, or dessert, inspired by Marie Simmons' cookbook series.
Can I use these crepes for savory dishes?
Yes, the batter is incredibly versatile and works well with savory fillings like mushrooms, cheese, or spinach.
What sweet fillings are recommended for these crepes?
Sweet options such as chocolate, fruit, or whipped cream are perfect for these crepes.
Why is brandy used in the recipe?
Optional brandy adds a unique depth of flavor to the batter, though it can be omitted or replaced.
What can I substitute for the brandy?
You can easily substitute brandy with almond or vanilla extract based on your preference.
Does the crepe batter need to rest?
Yes, the batter requires at least one hour of resting time at room temperature, or it can be refrigerated overnight.
What type of flour is used in this recipe?
The recipe calls for 1/2 cup of all-purpose flour, which should be sifted.
How many eggs are needed for the batter?
The recipe requires 3 large eggs, beaten until frothy.
What kind of milk should I use?
You can use 1 cup of either whole or 2 percent milk.
How much butter is included in the recipe?
The recipe uses 2 tablespoons of melted butter.
Should I sift the dry ingredients?
Yes, you should sift together the all-purpose flour and salt in a medium bowl until well combined.
How do I mix the wet and dry ingredients?
Pour the egg and milk mixture into the flour mixture and whisk gently until there are no lumps, avoiding overmixing.
What size pan is best for cooking crepes?
A crepe pan or a 6-7 inch non-stick skillet is ideal for this recipe.
How do I prepare the pan before cooking?
Lightly brush the pan with canola oil or spray it with non-stick cooking spray before heating over medium heat.
How much batter should I pour for each crepe?
Pour approximately 3 tablespoons of batter into the pan for each crepe.
How do I spread the batter evenly?
Tilt the pan immediately after pouring to spread the batter thinly across the bottom.
How long does each side of the crepe take to cook?
Cook the first side for 1.5 minutes until lightly browned, then flip and cook the second side for 30 seconds.
How can I tell when the crepe is ready to flip?
The crepe is ready to flip when the edges start to curl and the bottom is lightly browned.
How should I cool the finished crepes?
Slide the finished crepes onto a wire rack to cool.
How can I keep the crepes warm while cooking the rest of the batch?
Transfer them to a pie plate, cover loosely with foil, and place in an oven set to the lowest temperature.
How many servings does this recipe provide?
This recipe makes 16 servings.
How many calories are in one crepe?
Each crepe contains approximately 39 calories.
What are the storage instructions for leftovers?
Allow them to cool, wrap tightly in foil, and refrigerate for several days.
Can these crepes be frozen?
Yes, wrap them in foil and place them in a Ziplock bag to freeze for up to one month.
How do I reheat frozen crepes?
Thaw them at room temperature for one hour, then bake them wrapped in foil at 350 degrees Fahrenheit for 15 minutes.
What is the fat content per serving?
Each serving contains 1.6 grams of fat.
How much sugar is in these crepes?
The crepes are low in sugar, containing only 0.2 grams per serving.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe and a great make-ahead option.
What is the primary protein source in this recipe?
The protein comes from the 3 large eggs and the cup of milk used in the batter.
Should the batter be stirred after resting?
Yes, you should stir the batter again before you begin cooking the crepes.