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Delicate French Crêpes

Relish these light and airy French-style pancakes perfect for breakfast, lunch, or brunch. Made with a blend of unbleached flour and fine cornmeal, these crepes have a unique texture and delicate flavor that pairs perfectly with your favorite sweet or savory fillings.
45 min
TOTAL TIME
100
CALORIES
$0.11
PER SERVING
Delicate French Crêpes
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Ingredients
CRÊPES
10 SERVINGS
Table Salt
1/4 tsp table salt
Granulated Sugar
1 tbsp granulated sugar
Fine Cornmeal
1/4 cup fine cornmeal
Club Soda
2/3 cup club soda
Eggs
2 large eggs
lightly beaten
Unbleached All-purpose Flour
3/4 cup unbleached all-purpose flour
Unsalted Butter
2 tbsp unsalted butter
melted, plus extra for pan
Full Fat Milk
2/3 cup full fat milk
Directions
CRÊPES
15 min
PREP TIME
30 min
COOK TIME
45 min
TOTAL TIME
1
In a blender, combine all-purpose flour, fine cornmeal, club soda, full-fat milk, melted unsalted butter, beaten eggs, granulated sugar, and table salt. Blend until the mixture becomes bubbly and smooth.
2
Scrape down any remaining batter on sides of the blender, then blend for an additional 10 seconds.
3
Chill and rest the batter in the refrigerator for 10-15 minutes.
4
Preheat a 10-inch nonstick skillet over medium heat for 2-3 minutes. Brush lightly with additional melted butter.
5
Pour 1/4 cup of the batter into the side of the skillet. Immediately swirl it around to fully coat the bottom of the skillet.
6
Cook the crêpe until the bottom lightly browns and the edges begin to curl, approximately 1-2 minutes.
7
Using a heatproof spatula, carefully loosen the crêpe around the edge.
8
Gently flip the crêpe and cook until the second side is lightly browned, which should take around 30 seconds.
9
Transfer the cooked crêpe to a wire rack to cool. Repeat the cooking process, remembering to brush the pan with more melted butter for each crêpe.
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Health Info
Macros
12g
CARBS
4g
FAT
3g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
EGGS
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?