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Classic French Crepes
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Classic French Crepes
Thin, buttery French crepes with a silky batter made effortlessly in the Thermomix, perfect sweet or savoury.
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Essentials
Ingredients
- 250 g plain flour
- 500 g whole milk
- 4 eggs
- 50 g unsalted butter, cut in pieces
- 15 g caster sugar
- 1 pinch of salt
- butter or oil, for the pan
Method
Preparation
- 1 Add 50 g unsalted butter, cut in pieces, to mixing bowl.Weigh
- 2 Melt 2 min/60C/speed 1.2min / 60°C / sp1
- 3 Add 4 eggs to mixing bowl.Weigh
- 4 Add 500 g whole milk to mixing bowl.Weigh
- 5 Add 15 g caster sugar to mixing bowl.Weigh
- 6 Add 1 pinch of salt to mixing bowl.
- 7 Mix 10 sec/speed 4.10s / sp4
- 8 Add 250 g plain flour to mixing bowl.Weigh
- 9 Blend 20 sec/speed 6 until the batter is completely smooth. Scrape down the sides with the spatula and blend again 5 sec/speed 4 if needed.Blend
- 10 Transfer the batter to a jug, cover and rest at room temperature for at least 20 minutes (up to 2 hours in the fridge for best results).
- 11 Heat a non-stick crepe pan or frying pan (about 24 cm) over medium heat and lightly grease with butter or oil.
- 12 Stir the batter, then pour roughly 60 ml (about 3 tablespoons) into the centre of the pan. Immediately tilt and swirl the pan so the batter coats the base in a thin, even layer.
- 13 Cook for about 40 seconds until the edges start to lift and the underside is lightly golden, then flip with a spatula (or a confident flick) and cook for 10-15 seconds on the other side.
- 14 Stack finished crepes on a plate and repeat with the remaining batter, greasing the pan lightly between crepes as needed.
- 15 Serve warm with your favourite fillings, butter and sugar, lemon and sugar, Nutella, jam, fresh berries and cream, or go savoury with ham and cheese.
Notes
Tips
- Resting the batter lets the flour fully hydrate and the gluten relax, giving you more tender crepes.
- If the batter thickens after resting, stir in a splash of milk until it flows like thin cream.
- The first crepe is always a test run, adjust the heat and batter amount as you go.
- Cooked crepes keep well wrapped in the fridge for 2 days or frozen for up to a month.