Name: Buttery Parisian Crepes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 cups mixed berries; 1/2 teaspoon salt; 1 1/2 cups whole milk; 1/2 cup sugar; 4 large eggs; 4 tablespoons unsalted butter, melted + extra for cooking; 1 cup whipped cream, optional; 2 cups all-purpose flour; 1 cup Nutella

crepes

Do I need to allow the crepe batter to rest before cooking?

Why aren't my crepes golden brown and crisp?

Indulge in these soft, delicate, and buttery Parisian Crepes that will melt in your mouth. This easy-to-follow recipe will bring a touch of France to your kitchen, making it the perfect treat for brunch or dessert!

Milk

Eggs

Tree Nuts

Wheat

Vegetarian

Fresh Fruit

gram

mixed berries

Seasonings

salt

milliliter

whole milk

Sugars & Sweeteners

sugar

eggs

Butter & Margarine

unsalted butter

Dessert Toppings

whipped cream

Flour & Meal

all purpose flour

Nut Butter

hazelnut spread

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Pantothenic acid (B5)

Vitamins

Choline

Beta-carotene

Vitamin A

Beta-cryptoxanthin

Dietary Folate Equivalents

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Lutein+zeaxanthin

Trans fatty acids

Vitamin D

Vitamin C

Vitamin K

Folic Acid (B9)

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Vitamin B6

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Strawberry & Lemon Ricotta Layered Crepes

Buttery Parisian Crepes

Produce

Baking Goods

Dairy

Condiment & Toppings

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In a large mixing bowl, combine the all-purpose flour and salt.

In a separate medium bowl, whisk together the large eggs, whole milk, and sugar.

Gradually pour the egg mixture into the flour mixture while whisking thoroughly between each addition. Do this until the batter is smooth and well combined.

Add the 4 tablespoons of unsalted melted butter to the batter and mix until incorporated.

Cover the mixing bowl with plastic wrap and let the batter rest in the refrigerator for at least 1 hour, or overnight for best results.

Heat a medium non-stick frying pan or crepe pan over medium heat. Brush the pan with some melted unsalted butter.

Pour approximately 1/4 cup of crepe batter into the pan, swirling it until the batter forms an even thin layer.

Cook the crepe for 30 seconds to a minute until the top sets, and then carefully flip it using a spatula or your hands. Cook for another 30 seconds.

Serve the crepes warm, filling them with Nutella and mixed berries, or with whipped cream for a lighter alternative.

Buttery Parisian Crepes

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