Breakfast / Brunch
Versatile French Crêpes are perfect any time of day — breakfast, brunch, lunch, dinner, or dessert. From sweet to savory, anything goes. Check out our article to learn How to Make Perfect French Crêpes, then start dreaming up new fillings all your own. Even with just a light spread of jam or Nutella, a thin, lacy crêpe straight from the skillet is a delicacy all by itself.
Good To Know
Instant flour, like Wondra, is a low-protein flour that’s finely ground. Crêpe batter made with Wondra only needs a short resting time, which is needed for the flour granules to absorb the liquid to make a tender crêpe. Cake flour is the closest substitute. If using all-purpose flour, the batter needs to rest at least an hour.
Blend flour, club soda, milk, 2 Tbsp. butter, eggs, sugar, and salt in a blender until bubbly and smooth, 10 seconds; scrape down sides, and blend 10 seconds more. Chill and rest batter 10–15 minutes.
Pour scant ¼ cup batter to the side of the skillet and immediately swirl to coat the bottom.
Cook crêpe until bottom is lightly browned and edges begin to curl, 1–2 minutes. Loosen crêpe around edge with a heatproof spatula. Gently flip crêpe; cook until second side is spotted brown, about 30 seconds more. Transfer crêpe to a rack to cool. Continue cooking crêpes, coating pan with melted butter for each one.
For tender, delicate crêpes, be sure to use instant-blending flour, like Wondra, and club soda.
Once skillet is HOT and brushed with melted butter, pour the batter to the side using a ¼ cup measure.
Immediately tilt the skillet and swirl the batter to spread it over the bottom of the skillet.
Cook each crêpe until the edges are golden and lacy, and the bottom is lightly browned.
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 15%
Cholesterol 48mg 16%
Sodium 51mg 2%
Carbs 11g 3%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.