How to make Authentic Fluffy French Crepes

Crepe Recipe, French Cuisine, Gourmet Cooking, Nutella Crepes, Ham and Gruyère Crepes, Cooking Techniques, Culinary Arts, Light and Fluffy Crepes, Crepe Batter, French Recipes, Sweet Crepes, Savory Crepes, French Cooking, Food Art, Crepe Making, Olympics, French Olympics

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Fluffy French Crepes – Recipe

1 cup all-purpose flour
2 large eggs
1 ½ cups whole milk
2 tablespoons melted unsalted butter
1 tablespoon sugar (for sweet crepes) or a pinch of salt (for savory crepes)
1 teaspoon vanilla extract (for sweet crepes, optional)
2-3 tablespoons water (if needed for thinning the batter)
Additional melted butter or vegetable oil for the pan

Directions
In a blender or mixing bowl, combine the flour, eggs, milk, melted butter, sugar (if making sweet crepes) or salt (if making savory crepes), and vanilla extract (if making sweet crepes).

Blend or whisk until the batter is smooth. If the batter seems too thick, you can add 2-3 tablespoons of water to thin it out. The consistency should be similar to that of heavy cream.

Let the batter rest for at least 30 minutes at room temperature. This allows the flour to fully hydrate and results in smoother crepes.

Heat a non-stick crepe pan or skillet over medium-high heat. You can also use a traditional crepe pan or a flat skillet with a little melted butter or vegetable oil to coat the bottom.

Pour a small amount of batter (about ¼ cup) into the center of the hot pan.
Quickly tilt and swirl the pan to spread the batter evenly in a thin layer, covering the bottom of the pan.

Cook for about 1-2 minutes, or until the edges of the crepe start to lift and the bottom turns a light golden color.

Using a spatula, carefully flip the crepe and cook the other side for another 1-2 minutes or until it’s lightly golden.

Transfer the cooked crepe to a plate and repeat the process with the remaining batter. Be sure to add a little more butter or oil to the pan as needed to prevent sticking.

Fill your crepes with your favorite sweet or savory fillings. Personally, I like to go with some sweet jalapeno jelly, Lillian’s muscadine jelly, or chocolate peanut butter with a dusting of powdered sugar.

Popular sweet options include Nutella, strawberries, whipped cream, or powdered sugar. For savory crepes, consider fillings like ham, Gruyere cheese, sautéed mushrooms, or spinach.