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Classic French Crepes

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Classic French crepes made with simple pantry ingredients and cooked until thin, delicate, and lightly golden. Filled here with a simple strawberry cream cheese filling, these versatile crepes work equally well in both sweet and savory recipes.

Ingredients

Units Scale

Crepes

  • 8 oz all-purpose flour
  • 1/2 tsp salt
  • 1 oz white sugar
  • 3 medium eggs
  • 2 cups whole milk (see MILK note below)
  • 1 1/2 oz unsalted butter, melted
  • Neutral cooking oil, for lightly greasing the pan

Strawberry Cream Filling

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2–4 tbsp whole milk
  • 1 lb fresh strawberries, sliced
  • 3 tbsp granulated sugar
  • Additional powdered sugar, for garnish

Instructions

Crepes

  1. In a large mixing bowl, whisk together the flour, salt, and sugar until combined.
  2. Add the eggs and about ¾ cup of the milk. Whisk until a very thick, smooth batter forms. At first, the mixture may seem too thick to come together easily—keep whisking until the dry pockets disappear.
  3. Slowly add another ¾ cup of milk while whisking continuously. The batter should loosen noticeably and become smooth enough to pour, similar to heavy cream.
  4. Whisk in the remaining milk and melted butter until fully incorporated. The finished batter should be thin and fluid, easily coating the back of a spoon without feeling heavy or pasty.
  5. Let the batter rest for at least 20–30 minutes before cooking.
  6. Heat a lightly greased nonstick or well-seasoned skillet over medium to medium-low heat. The pan is ready when a small drop of batter sizzles gently instead of aggressively bubbling.
  7. Pour a small amount of batter into the center of the skillet, then immediately lift and tilt the pan to spread the batter into a thin, even circle.
  8. Cook until the surface looks mostly dry and the edges begin lifting slightly from the pan, about 45–60 seconds.
  9. Flip carefully and cook the second side for another 15–30 seconds, just until lightly golden.
  10. Transfer to a plate and repeat with the remaining batter, lightly greasing the pan as needed between crepes.

Strawberry Cream Filling/Assembly

  1. Remove the stems from the strawberries and slice them into quarters (or smaller pieces if the strawberries are particularly large). Place the strawberries in a bowl, sprinkle with the granulated sugar, and toss to coat. Allow them to sit for 20–30 minutes while they release their juices.
  2. In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth.
  3. Add the milk, one tablespoon at a time, until the filling becomes smooth, creamy, and easily spreadable.
  4. To assemble, spoon a ribbon of the cream cheese filling slightly off-center on an open crepe. Arrange a row of strawberries over the filling.
  5. Roll the crepe closed and place it on a serving plate. Repeat with the remaining crepes.
  6. Dust lightly with powdered sugar and garnish with additional strawberries before serving.

Notes

  1. MILK – Whole milk is strongly recommended for the best texture and flexibility. Lower-fat milk will work, but the crepes tend to be slightly less tender. The milk is also added in stages during mixing to help create a smoother batter—see the instructions for details.

Find it online: https://foodienoise.com/classic-french-crepes/