Craving light, golden, and perfectly thin crêpes that melt in your mouth? JB’s Crêpes bring the classic French breakfast right to your kitchen in just a few simple steps. Whether you’re planning a cozy brunch, an indulgent dessert, or a fun family treat, these crêpes are your ticket to silky, delicate pancakes that impress every time. Quick to whip up, versatile in serving, and endlessly customizable, this recipe transforms ordinary ingredients into a French delight that’s sure to delight both kids and adults alike.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy: Minimal prep and a simple resting step make it stress-free.
- Simple Ingredients: Uses pantry staples you likely already have.
- Perfect for Any Occasion: Brunch, dessert, or a special treat—these crêpes shine.
- Flexible Toppings: Sweet or savory, dress them your way!
- Impress Guests: Achieve a professional, thin, and tender crêpe without fuss.
- Reliable Results: A foolproof batter and cooking method that gives soft, pliable crêpes every time.
Ingredients Needed
For the Crêpe Batter
- 1⅔ cups (210 g) plain or all-purpose flour, sifted
- 3 tbsp caster sugar (superfine) or regular white sugar
- ¼ tsp salt (kosher or cooking salt)
- 3 large eggs (cold from fridge is fine)
- 2 cups (480 ml) full-fat milk (or light milk)
- ⅓ cup (80 ml) water
- 2 tbsp vegetable or neutral oil
For Cooking
- 45 g (3 tbsp) unsalted butter, cut into small cubes
Topping Suggestions
- Icing sugar for a classic French touch
- Fresh berries, whipped cream, melted chocolate, or Nutella
- Folded or rolled with your favorite filling—sweet or savory
How to Make JB’s Crêpes
Make the Batter
- Combine dry ingredients: Sift flour into a large mixing bowl. Stir in sugar and salt until evenly mixed.
- Add the eggs: Make a well in the center and crack in the eggs. Whisk gently, mixing only a small portion of flour to form a thick paste. This prevents lumps from forming.
- Incorporate milk gradually: Pour in the milk little by little, whisking constantly, until the batter is smooth. It should be pourable, with no lumps—think glossy and slightly thick.
- Add water and oil: Whisk in water and vegetable oil until fully combined. The batter should coat the back of a spoon lightly, not too runny, not too thick.
- Rest the batter: Cover with a clean kitchen towel or plastic wrap. Let it rest at room temperature for 1 hour. Resting allows the flour to fully hydrate, giving tender crêpes.
Cook the Crêpes
- Preheat the pan: Heat a 24 cm (9.5″) non-stick crêpe pan over medium heat. Adjust slightly if your stove runs hot.
- Butter the pan lightly: Melt ½ tsp butter, then wipe off any excess with a paper towel—just enough to coat the surface.
- Pour and swirl the batter: Using a ladle, scoop ¼ cup of batter. Lift the pan off heat, pour batter into the center, and swirl the pan to evenly cover the surface. Tilt and swirl to fill gaps before the batter sets.
- Cook until golden: Cook 45–60 seconds until the underside is lightly golden. Flip using a spatula and cook the other side for 30 seconds.
- Repeat: Slide crêpes onto a plate and stack as you go. Add a tiny bit of butter for each batch to prevent sticking.
Serve
Stack warm crêpes and serve rolled burrito-style with ends tucked, or folded into quarters. Top with icing sugar, berries, chocolate, or any favorite filling. Enjoy immediately for soft, flexible crêpes.
Serving and Storage Tips
- Serve warm with a variety of sweet or savory toppings for maximum appeal.
- Leftover crêpes can be stacked with parchment paper in between, wrapped tightly in foil or plastic wrap, and refrigerated for up to 2 days.
- Reheat gently in a non-stick pan or microwave to keep them soft.
Helpful Notes
- Resting is key: Don’t skip the 1-hour rest—it makes crêpes tender and easier to cook.
- Pan tips: Use medium heat to avoid browning too quickly. Adjust ladle amount for different pan sizes.
- Variations: Swap some milk for orange juice or vanilla extract for subtle flavor changes.
- Freezing: Cooked crêpes freeze well—stack, wrap tightly, and thaw before reheating.
JB’s Crêpes
Ingredients
Method
- Sift the flour into a mixing bowl, then stir in the sugar and salt.
- Make a well in the center and whisk in the eggs gradually, forming a thick paste before incorporating more flour.
- Slowly pour in the milk while whisking until the batter becomes smooth and lump-free.
- Whisk in the water and vegetable oil until fully combined, creating a thin, pourable batter.
- Cover and let the batter rest at room temperature for 1 hour.
- Heat a 24 cm non-stick crêpe pan over medium heat. Lightly butter the surface.
- Use a ladle to pour about 1/4 cup of batter into the center of the pan, swirling to coat the surface evenly.
- Cook for 45–60 seconds until golden underneath, then flip and cook the other side for 30 seconds.
- Continue cooking the remaining batter, adding a small amount of butter to the pan as needed.
- Serve the crêpes warm, folded or rolled, with your favorite toppings.
Notes
Conclusion
JB’s Crêpes are a reliable, simple, and incredibly satisfying way to enjoy French-inspired pancakes at home. With just a handful of pantry ingredients, you can create tender, thin, and versatile crêpes perfect for any occasion—whether a sweet breakfast, indulgent dessert, or impressive brunch. Their soft, flexible texture and endless topping possibilities make them a crowd-pleaser every time. If you try this recipe, leave a comment below and give it a star rating! We’d love to hear how you served your crêpes—did you go classic French, or get creative with your favorite fillings? Share your ideas with the community!
Frequently Asked Questions (FAQ)
Can I use a different type of flour?
Yes, plain/all-purpose flour works best. Whole wheat can be used, but crêpes will be slightly denser.
How thin should the batter be?
The batter should coat the back of a spoon lightly—not too runny, not too thick—for perfectly delicate crêpes.
Can I make this gluten-free?
Yes! Use a gluten-free flour blend, but let the batter rest a bit longer to hydrate properly.
Is it possible to freeze the crêpes?
Absolutely. Stack them with parchment paper in between, wrap tightly, and freeze. Thaw before reheating.
Why are my crêpes tearing?
This usually happens if the batter is too thick or the pan is too hot. Make sure the batter is smooth and the pan lightly buttered over medium heat.