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JB’s Crêpes Recipe

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4.4 from 3 reviews

JB’s Crêpes is a classic French-style thin pancake recipe featuring a smooth, glossy batter made from all-purpose flour, eggs, milk, and a touch of water and oil for perfect texture and flexibility. These crêpes cook quickly in a non-stick pan with a hint of butter and can be served with a variety of sweet toppings like berries, whipped cream, or Nutella. The batter benefits from resting to ensure soft, tender crêpes that fold easily without breaking, ideal for a delicious breakfast or dessert treat.

Ingredients

Crêpe Batter

  • 1 2/3 cups plain flour / all-purpose flour, sifted
  • 3 tbsp caster sugar / superfine sugar
  • 1/4 tsp kosher salt
  • 3 large eggs (55g/2oz each, cold from fridge)
  • 2 cups full fat milk (lite milk also works)
  • 1/3 cup water
  • 2 tbsp vegetable oil or other neutral flavoured oil
  • 45 g (3 tbsp) unsalted butter, cut into small cubes (for cooking)

Topping Suggestions

  • Icing sugar (simple French home style)
  • Berries, whipped cream, melted chocolate or Nutella
  • Other topping ideas as desired (see article for extra inspiration)

Instructions

  1. Make the Batter: Sift flour into a large bowl and whisk in sugar and salt. Create a well in the center and add eggs. Whisk gently, mixing enough flour to form a thick paste. Gradually add milk, whisking continuously to avoid lumps, then whisk in water and oil until the batter is smooth, glossy, and light enough to coat the back of a spoon.
  2. Rest the Batter: Cover and let the batter rest at room temperature for 1 hour. This resting period allows the flour to absorb liquids fully, relaxes gluten for softer crêpes, and thickens the batter slightly. If too thick after resting, whisk in a splash of milk or water to loosen.
  3. Heat the Pan: Warm a 24cm (9.5″) non-stick crêpe pan over medium heat. If your stove runs hot, reduce to medium-low. Melt about 1/2 tsp butter in the pan, then wipe off excess with a paper towel to leave a very thin film—avoiding any butter pools that prevent spreading.
  4. Cook the Crêpes: Using a ladle, scoop 1/4 cup batter. Lift the pan off heat, pour batter into center, and immediately swirl to evenly coat the surface in a thin layer. Cook for 45 seconds to 1 minute until underside is lightly golden. Flip with a long, narrow spatula and cook the other side for approximately 30 seconds.
  5. Stack and Serve: Slide cooked crêpes onto a plate, stacking them to keep warm and soft. Serve warm rolled or folded with your choice of toppings such as icing sugar, berries, whipped cream, or chocolate spreads.

Notes

  • Water and Oil: Water lightens the batter to help it spread thinly, while oil keeps crêpes soft and prevents sticking.
  • Resting: Resting the batter for 1 hour makes the batter thicker, smoother, and relaxes gluten for tender crêpes.
  • Butter in Pan: Use just a thin film of butter for cooking, not pools, to ensure even spreading of batter.
  • Spatula: Use a long narrow spatula to flip crêpes easily without tearing; alternatives include a wooden spoon handle or clean ruler.
  • Crêpe Quality: Perfect crêpes are thin, soft, flexible with light golden spots and crisp edges.
  • First Crêpe: Use as a test to adjust pan temperature or batter consistency.
  • Storage: Cool leftover crêpes, then separate with baking paper and store wrapped in plastic in fridge for 2–3 days. Reheat gently before serving.

Find it online: https://marthatasty.com/jbs-crepes-recipe/