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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
Ingredients
CRÊPES
10 SERVINGS
Unsalted Butter
2 tbsp unsalted butter
melted
Table Salt
1/4 tsp table salt
Granulated Sugar
1 tbsp granulated sugar
Fine Cornmeal
1/4 cup fine cornmeal
Full-fat Milk
2/3 cup full-fat milk
Club Soda
2/3 cup club soda
Eggs
2 large eggs
lightly beaten
Unbleached All-purpose Flour
3/4 cup unbleached all-purpose flour
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.
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?