📝 About This Recipe
Transport your senses to the bustling boulevards of France with these paper-thin, golden-laced crepes. This recipe captures the authentic 'Crêperie de rue' experience, balancing a delicate buttery crumb with a subtle hint of vanilla and citrus. Whether folded into a classic triangle or rolled with decadent fillings, these crepes offer a sophisticated yet comforting street food indulgence that is remarkably easy to master at home.
🥗 Ingredients
The Batter Base
- 1.5 cups All-purpose flour (sifted for a smoother texture)
- 1.5 cups Whole milk (at room temperature)
- 3 pieces Large eggs (at room temperature)
- 1/2 cup Filtered water (helps create a lighter, thinner crepe)
- 3 tablespoons Unsalted butter (melted and slightly cooled)
Flavor Aromatics
- 2 tablespoons Granulated sugar (for a delicate sweetness)
- 1 teaspoon Pure vanilla extract (high quality makes a difference)
- 1/4 teaspoon Fine sea salt (to balance the sweetness)
- 1/2 teaspoon Orange zest (finely grated for a bright, floral note)
Classic Street Toppings
- 1/2 cup Hazelnut cocoa spread (like Nutella)
- 1 cup Fresh strawberries (thinly sliced)
- 2 pieces Bananas (sliced into rounds)
- 2 tablespoons Powdered sugar (for dusting)
- 1 tablespoon Salted butter (for greasing the pan)
👨🍳 Instructions
-
1
In a large mixing bowl, whisk together the sifted flour, sugar, and sea salt until well combined.
-
2
Create a well in the center of the dry ingredients and add the eggs. Gradually whisk the eggs into the flour, incorporating a little at a time.
-
3
Slowly pour in the milk and water while whisking constantly to prevent lumps. The batter should have the consistency of heavy cream.
-
4
Stir in the melted butter, vanilla extract, and orange zest until the batter is silky and uniform.
-
5
Crucial Step: Cover the bowl and let the batter rest at room temperature for at least 30 minutes. This allows the gluten to relax and the air bubbles to subside, ensuring a tender crepe.
-
6
After resting, give the batter a gentle stir. If it has thickened too much, add a tablespoon of water.
-
7
Heat a 10-inch non-stick crepe pan or skillet over medium heat. Lightly coat the surface with a small amount of salted butter using a paper towel.
-
8
Lift the pan off the heat and pour about 1/4 cup of batter into the center. Immediately tilt and swirl the pan in a circular motion to coat the bottom evenly.
-
9
Return the pan to the heat and cook for 60-90 seconds until the edges look dry and slightly lacy, and the bottom is a light golden brown.
-
10
Carefully loosen the edges with a thin spatula, then flip the crepe using your fingers or the spatula. Cook the second side for a brief 30 seconds.
-
11
Slide the finished crepe onto a plate and cover with a clean kitchen towel to keep it warm and pliable.
-
12
To serve street-style, place a crepe back in the pan for 10 seconds, spread your desired fillings (like hazelnut spread and fruit) over half the surface.
-
13
Fold the crepe in half, then in half again to form a triangle. Heat for another 15 seconds until the filling is warm and gooey.
-
14
Transfer to a plate or a paper cone, dust with powdered sugar, and serve immediately while hot.
💡 Chef's Tips
Always let your batter rest; it is the secret to a crepe that doesn't snap when folded. Use a high-quality non-stick pan to ensure effortless flipping without excess oil. The first crepe is often a 'sacrificial' one—use it to test the pan temperature and your swirling technique. If you have lumps in your batter, simply pour it through a fine-mesh strainer before resting. Keep the heat at a steady medium; too hot and the batter won't spread, too low and the crepe will be rubbery.
🍽️ Serving Suggestions
Pair with a hot Cafe au Lait for a classic Parisian breakfast experience. Serve alongside a glass of chilled dry apple cider (cidre) for an authentic Brittany-style treat. Top with a dollop of chantilly cream and toasted almonds for extra texture. For a citrus twist, serve with a simple squeeze of fresh lemon juice and a sprinkle of granulated sugar. Drizzle with homemade salted caramel sauce and a pinch of flaky sea salt.