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Buttery Parisian Crepes

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!
1
40 min
TOTAL TIME
211
CALORIES
$0.36
PER SERVING
Buttery Parisian Crepes
Ingredients
9 INGREDIENTS
20 SERVINGS
Mixed Berries
2 cups mixed berries
All Purpose Flour
2 cups all purpose flour
Salt
1/2 tsp salt
Table salt
Sugar
1/2 cup sugar
Eggs
4 large eggs
Whole Milk
1 1/2 cups whole milk
Unsalted Butter
4 tbsp unsalted butter
melted
Nutella
1 cup nutella
Whipped Cream
1 cup whipped cream
Directions
9 STEPS
10 min
PREP TIME
30 min
COOK TIME
40 min
TOTAL TIME
1
In a large mixing bowl, combine the all-purpose flour and salt.
2
In a separate medium bowl, whisk together the large eggs, whole milk, and sugar.
3
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.
4
Add the 4 tablespoons of unsalted melted butter to the batter and mix until incorporated.
5
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.
6
Heat a medium non-stick frying pan or crepe pan over medium heat. Brush the pan with some melted unsalted butter.
7
Pour approximately 1/4 cup of crepe batter into the pan, swirling it until the batter forms an even thin layer.
8
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.
9
Serve the crepes warm, filling them with Nutella and mixed berries, or with whipped cream for a lighter alternative.
Health Info
Macros
27g
CARBS
9g
FAT
4g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
Contains these allergens
MILK
EGGS
TREE NUTS
WHEAT
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Frequently Asked Questions
What can I fill my crepes with?
Why are my crepes thick and not thin?
Why do my crepes keep tearing?
Do I need to allow the crepe batter to rest before cooking?
Can I use a regular pan to make crepes?
Why are my crepes rubbery?
Should I add butter to the crepe batter?
Can I make vegan crepes?
How to flip a crepe without breaking it?
Why aren't my crepes golden brown and crisp?