JB’s Crêpes
A classic and foolproof recipe for making perfect French crêpes at home. This guide will help you create light, tender, and delicious JB’s Crêpes with golden, crispy edges, perfect for any sweet or savory filling. Learn the secrets to a smooth batter and the perfect flipping technique.
Ingredients
- 1 2/3 cups plain flour / all-purpose flour, sifted 1 2/3 cups plain flour / all-purpose flour, sifted
- 3 tbsp caster sugar / superfine sugar 3 tbsp caster sugar / superfine sugar
- 1/4 tsp cooking salt / kosher salt 1/4 tsp cooking salt / kosher salt
- 3 large eggs 3 large eggs
- 2 cups full fat milk 2 cups full fat milk
- 1/3 cup water 1/3 cup water
- 2 tbsp vegetable oil 2 tbsp vegetable oil
- 45 g (3 tbsp) unsalted butter, for cooking 45 g (3 tbsp) unsalted butter, for cooking
Instructions
- 1. Sift flour into a large mixing bowl. Add sugar and salt, then whisk to combine.
- 2. Make a well in the centre and add the eggs. Whisk gently to make a thick paste with some of the flour.
- 3. Gradually add the milk, whisking between each addition to create a smooth batter.
- 4. Whisk in the water and oil until the batter is glossy and pourable.
- 5. Cover and rest for 1 hour at room temperature.
- 6. Heat a 24cm / 9.5" non-stick crêpe pan over medium-high heat.
- 7. Melt about 1/2 tsp butter, then wipe it off with a paper towel.
- 8. Pour ¼ cup of batter into the centre of the pan, immediately swirling to coat the surface.
- 9. Cook for 45-60 seconds until the underside is lightly golden, then flip.
- 10. Cook the other side for about 30 seconds.
- 11. Slide onto a plate and repeat, adding butter each time.
- 12. Serve warm with your favourite toppings.
Notes
Batter Consistency: The perfect crêpe batter should be the consistency of thin cream. If it's too thick, your crêpes will be heavy; too thin, and they'll tear easily. You can adjust with a splash more milk or a sprinkle more flour if needed.
Topping Ideas: The possibilities are endless! For sweet options, try Nutella and banana, lemon and sugar, fresh fruit with whipped cream, or a simple dusting of powdered sugar. For savory, consider ham and Gruyère cheese, sautéed mushrooms and spinach, or smoked salmon with cream cheese.