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JB’s Crêpes Recipe

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★★★★★

4.6 from 71 reviews

JB’s Crêpes recipe offers a classic French treat made with a smooth, glossy batter of plain flour, eggs, milk, water, and oil. The thin crêpes are cooked in a lightly buttered non-stick pan until golden and served with a variety of toppings like berries, whipped cream, melted chocolate, or Nutella. Perfectly soft and flexible, these crêpes are ideal for any sweet breakfast or dessert occasion.

Ingredients

Scale

Batter 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
  • 3 large eggs (55g/2oz each in shell, fridge cold is fine)
  • 2 cups full fat milk (works with lite milk too)
  • 1/3 cup water
  • 2 tbsp vegetable oil or other neutral flavoured oil

Cooking and Serving Ingredients

  • 45 g (3 tbsp) unsalted butter, cut into small cubes (for cooking)
  • Icing sugar (for rolling and topping)
  • Berries, whipped cream, melted chocolate or Nutella (optional toppings as pictured)

Instructions

  1. Whisk dry ingredients: In a large mixing bowl, sift the plain flour and add the caster sugar and salt, whisking together to combine evenly.
  2. Add eggs: Make a well in the center of the dry ingredients, add the eggs, and whisk gently to incorporate a bit of flour, forming a thick paste.
  3. Incorporate milk slowly: Gradually add the milk while whisking continuously to ensure a smooth, lump-free batter.
  4. Mix in water and oil: Whisk in the water and vegetable oil until the batter becomes glossy and pourable, coating the back of a spoon lightly.
  5. Rest the batter: Cover the bowl and let the batter rest at room temperature for 1 hour to improve texture.
  6. Heat the pan: Using a 24cm (9.5″) non-stick crêpe pan or any good non-stick pan, heat it over medium-high heat (use medium if your stove runs hot).
  7. Prepare the cooking surface: Melt about 1/2 teaspoon of butter in the pan, then wipe off excess with a paper towel so only a thin film remains.
  8. Cook the crêpes: Using a ladle, scoop 1/4 cup of batter, lift the pan off heat, pour batter into the center, and immediately swirl the pan so batter spreads out evenly in a thin layer. Tilt to fill any gaps.
  9. First side cooking: Cook the crêpe for 45 seconds to 1 minute until the underside is lightly golden.
  10. Flip and cook the other side: Using a long spatula, flip the crêpe and cook for another 30 seconds until golden.
  11. Remove and repeat: Slide the cooked crêpe onto a plate; repeat cooking for remaining batter, adding a little butter each time to the pan.
  12. Serve: Stack crêpes as you cook them to keep soft and flexible. Serve warm rolled burrito style or folded into quarters with toppings such as icing sugar, berries, whipped cream, melted chocolate, or Nutella.

Notes

  • Note 1: Water and oil help create a glossy, pourable batter consistency that is neither too thick nor too runny.
  • Note 2: Resting the batter for 1 hour improves the texture and helps prevent tearing during cooking.
  • Note 3: A thin butter coating on the pan prevents sticking while keeping crêpes tender without excess fat.
  • Note 4: Cooking time may vary depending on stove heat; adjust accordingly to achieve a light golden color.
  • Note 5: Maintain pan swirling technique to ensure even thin crêpes.

Keywords: Crêpes, French pancakes, breakfast, dessert, sweet crêpes, batter, easy recipe

Find it online: https://flavorsbymaya.com/jbs-crepes-recipe/