JB’s Crêpes Recipe

Introduction

JB’s Crêpes offer a delicate, thin pancake that’s perfect for any time of day. Whether you like them sweet with berries and whipped cream or simple with a sprinkle of icing sugar, these crêpes are easy to make and absolutely delicious.

Ingredients

• 1 2/3 cups plain flour (all-purpose flour), sifted
• 3 tbsp caster sugar (superfine sugar; regular white sugar works too)
• 1/4 tsp cooking salt (kosher salt)
• 3 large eggs (about 55g/2oz each, cold from fridge is fine)
• 2 cups full fat milk (lite milk works too)
• 1/3 cup water
• 2 tbsp vegetable oil or other neutral-flavored oil
• 45 g (3 tbsp) unsalted butter, cut into small cubes (for cooking)
• Icing sugar for dusting
• Berries, whipped cream, melted chocolate or Nutella (optional toppings)

Instructions

1. Step 1: Sift the flour into a large mixing bowl. Add the sugar and salt, then whisk to combine.
2. Step 2: Make a well in the center and add the eggs. Whisk gently, mixing in just enough flour to form a thick paste.
3. Step 3: Gradually pour in the milk, whisking continuously to create a smooth, lump-free batter.
4. Step 4: Whisk in the water and oil until the batter is glossy and pourable, coating the back of a spoon lightly.
5. Step 5: Cover the batter and let it rest at room temperature for 1 hour.
6. Step 6: Heat a 24cm (9.5″) non-stick pan over medium heat. Melt about 1/2 tsp butter, then wipe off excess with a paper towel, leaving a thin coating.
7. Step 7: Lift the pan off the heat. Using a ladle, pour 1/4 cup batter into the center and immediately swirl the pan in a circular motion to spread the batter evenly in a thin layer.
8. Step 8: Cook for 45 seconds to 1 minute until the underside is lightly golden. Flip with a spatula and cook the other side for 30 seconds.
9. Step 9: Slide the crêpe onto a plate and repeat the process, adding butter to the pan before cooking each crêpe.
10. Step 10: Stack the crêpes to keep them soft and warm. Serve rolled or folded with your choice of toppings, such as icing sugar, berries, or Nutella.

Tips & Variations

• Resting the batter for an hour helps the flour absorb liquid fully, yielding tender crêpes.
• If you don’t have a crêpe pan, a good non-stick frying pan works; just adjust the batter amount to create a thin layer.
• Swirling the batter quickly ensures an even, thin crêpe without holes.
• Try savory fillings like cheese, ham, or sautéed mushrooms for a different twist.

Storage

Store leftover crêpes in an airtight container or wrapped in plastic wrap in the refrigerator for up to 2 days. Reheat gently in a warm pan or microwave with a damp paper towel to keep them soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter the night before and keep it covered in the fridge. Bring it to room temperature and whisk gently before cooking.

What if my crêpes stick to the pan?

Make sure to use a non-stick pan and lightly grease it with butter before each crêpe. Also, avoid cooking on too high heat as it may cause sticking.

JB’s Crêpes Recipe

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★★★★★

4.5 from 120 reviews

• Author: Harry
• Total Time: 1 hour 30 minutes
• Yield: 10–12 crêpes 1x
• Diet: Vegetarian

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Description

Delight in JB’s classic French crêpes, featuring a light and smooth batter made with simple pantry staples. Perfectly thin and golden, these versatile crêpes can be served sweet with berries, whipped cream, Nutella, or simply dusted with icing sugar. A staple for breakfast, brunch, or dessert, this recipe includes resting the batter for one hour and quick stovetop cooking in a non-stick pan to yield soft, flexible crêpes every time.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 2/3 cups plain flour / all-purpose flour, sifted
• 3 tbsp caster sugar / superfine sugar
• 1/4 tsp cooking salt / kosher salt

Wet Ingredients

• 3 large eggs (55g/2oz each, fridge cold is fine)
• 2 cups full fat milk (lite milk works too)
• 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)

Toppings and Serving Suggestions

• Icing sugar for dusting
• Berries
• Whipped cream
• Melted chocolate or Nutella

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Instructions

1. Make the batter: Sift the flour into a large mixing bowl. Add sugar and salt, then whisk to combine evenly.
2. Add eggs: Form a well in the center of the dry mixture and add the eggs. Whisk gently, incorporating only some flour to form a thick paste, as you can’t blend all the flour just with eggs yet.
3. Add milk gradually: Slowly pour in the milk while continuously whisking to prevent lumps, creating a smooth batter with a glossy, pourable consistency.
4. Incorporate water and oil: Whisk in the water and vegetable oil until the batter coats the back of a spoon lightly—neither too thick nor too runny.
5. Rest the batter: Cover the bowl and let the batter rest at room temperature for 1 hour. This resting period helps develop the gluten and results in tender crêpes.
6. Prepare the pan: Heat a 24cm (9.5-inch) non-stick crêpe pan over medium-high heat. Melt about 1/2 teaspoon of butter in the pan, then wipe it off with a paper towel so only a thin film remains without visible pools.
7. Cook the crêpes: Lift the pan off the heat, ladle 1/4 cup of batter into the center, then quickly swirl the pan to evenly coat the surface with a thin layer of batter. Tilt the pan to fill any empty spots.
8. First side cooking: Cook for 45 seconds to 1 minute until the underside is lightly golden and edges start to lift.
9. Flip and cook second side: Use a long spatula to flip the crêpe carefully, cooking for an additional 30 seconds on the other side.
10. Stack and repeat: Slide the cooked crêpe onto a plate and continue cooking the rest, brushing the pan with a little butter before each crêpe. Stack them as you go to keep them warm and flexible.
11. Serve: Serve warm either rolled burrito style with ends tucked in to hold fillings, or folded into quarters topped with icing sugar, berries, whipped cream, Nutella, or your favorite toppings.

Notes

• Resting the batter for one hour is essential for tender crêpes as it allows the flour to hydrate fully and gluten to relax.
• Use a good quality non-stick pan or a dedicated crêpe pan for the best results; adjust batter quantity based on pan size.
• Wiping off excess butter ensures crêpes don’t fry but cook evenly and remain soft.
• If the batter feels too thick after resting, whisk in a little extra milk or water to reach the desired pourable consistency.
• Crêpes can be kept warm stacked in a low oven (around 90°C / 200°F) while you finish cooking the batch.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: French

Keywords: crêpes, French crêpes, breakfast, brunch, pancakes, easy crêpe recipe, sweet crêpes, JB’s crêpes