Breakfast & Brunch · Free
Classic French Crepes with Berries
Paper-thin, tender crepes with lacy golden edges, folded around sweetened berries and a dusting of powdered sugar for an elegant yet simple brunch.
****+
Prep 15 min · Cook 20 min
Method
In a blender or large bowl, combine the flour, sugar, salt, eggs, milk, melted butter, and vanilla, then blend or whisk until the batter is completely smooth and about the consistency of thin cream.
Let the batter rest for at least 15 minutes at room temperature, which relaxes the flour so the crepes turn out tender rather than rubbery.
While the batter rests, toss the berries with 1 tablespoon of sugar in a bowl and set aside so they release a little syrupy juice.
Set an 8- or 10-inch nonstick skillet over medium heat and lightly rub it with a little butter using a folded paper towel.
Lift the pan off the heat, pour in a scant 1/4 cup of batter, and immediately swirl the pan in a circular motion so the batter spreads into a thin, even layer covering the bottom.
Return the pan to the heat and cook for about 1 to 2 minutes until the edges look dry and lift easily and the underside is speckled golden brown.
Slide a thin spatula under the crepe to loosen it, then flip it over and cook the second side for just 30 to 45 seconds, since it sets quickly.
Slide the finished crepe onto a plate and repeat with the remaining batter, stacking the crepes as you go; they will not stick to each other.
Adjust the heat as needed if the crepes are browning too fast or too slow, aiming for a light golden color with lacy edges.
To serve, spoon some sweetened berries down the center of each crepe, then fold it into quarters or roll it up around the fruit.
Arrange the filled crepes on plates, spoon over any extra berry juices, and finish with a dusting of powdered sugar through a fine sieve.
Chef's tips
- The first crepe is often a test crepe that helps you dial in the heat and batter amount, so do not worry if it is not perfect.
- Resting the batter is worth the wait; it makes a noticeable difference in how tender and flexible the crepes turn out.
- Keep finished crepes warm under a clean towel or in a 200F oven while you cook the rest of the batch.
Cooking times vary by equipment -- cook to temperature and to taste.
