Name: Delicate French Crêpes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1/4 tsp table salt; 1 tbsp granulated sugar; 1/4 cup fine cornmeal; 2/3 cup club soda; 2/3 cup full-fat milk; 2 large eggs, lightly beaten; 3/4 cup unbleached all-purpose flour; 2 tbsp unsalted butter, melted, plus extra for pan

crepes

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

Why aren't my crepes golden brown and crisp?

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.

Milk

Eggs

Wheat

Vegetarian

Seasonings

gram

salt

Sugars & Sweeteners

sugar

Flour & Meal

cornmeal

Carbonated Beverages

milliliter

club soda

whole milk

eggs

unbleached all purpose flour

Butter & Margarine

unsalted butter

Water

Calories

Calcium

Minerals

Magnesium

Zinc

Vitamin K

Vitamins

Manganese

Selenium

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin A

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Iron

Phosphorus

Potassium

Sodium

Vitamin B6

Choline

Alpha-carotene

Beta-carotene

Trans fatty acids

Beta-cryptoxanthin

Vitamin D

Copper

Lutein+zeaxanthin

Dietary Folate Equivalents

Folic Acid (B9)

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Unleash your inner pastry chef with our Strawberry & Lemon Ricotta Layered Crepes. This dainty no-bake dessert elegantly combines silky lemon-infused ricotta, soft pre-made crepes, and a tangy homemade strawberry sauce to create irresistible layers. It's a delightful and easy treat that you can assemble in no time.

Strawberry & Lemon Ricotta Layered Crepes

Delicate French Crêpes

Baking Goods

Beverages

Dairy

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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.

Scrape down any remaining batter on sides of the blender, then blend for an additional 10 seconds.

Chill and rest the batter in the refrigerator for 10-15 minutes.

Preheat a 10-inch nonstick skillet over medium heat for 2-3 minutes. Brush lightly with additional melted butter.

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.

Cook the crêpe until the bottom lightly browns and the edges begin to curl, approximately 1-2 minutes.

Using a heatproof spatula, carefully loosen the crêpe around the edge.

Gently flip the crêpe and cook until the second side is lightly browned, which should take around 30 seconds.

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.

Delicate French Crêpes

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