Sweet French Crepes
Sweet french crêpes with whipped cream and homemade blackberry jam
Servings: 2
Ingredients
The Crepes
- 1/2 C Flour
- 2 Eggs
- 3/4 C Milk
- 1/2 tsp Sugar
- 1 tsp Vanilla Extract
- Pinch Salt
Toppings
- 1/2 C Heavy Whipping Cream whipped to soft peaks
- 4 tbsp Blackberry Jam
Instructions
- Make the crêpe batter by combining the milk, eggs, flour, sugar, salt, and vanilla in a blender. Blend until smooth to ensure a lump-free batter.Alternatively, you can whisk the ingredients together in a large bowl. Ensure everything is fully combined and any lumps are whisked out.
- Let the batter rest in the refrigerator for at least an hour, but overnight is best. This gives the flour time to fully hydrate and the batter to thicken slightly. The final consistency should be similar to heavy cream. If the batter is too thick, add a little water to thin it out.
- Heat your pan over medium heat. Add about 1/2 tablespoon of butter, or more if needed, to fully coat the bottom of the pan. Once the pan is hot and the butter is bubbling, pour in 1/4 to 1/2 cup of batter. Swirl the pan to coat the bottom and create a thin, delicate pancake.
- Cook until the edges of the crêpe are slightly golden brown and begin to pull away from the sides of the pan, then flip. Cook for another minute or so on the other side.
- Remove the crêpe from the pan and repeat with the remaining batter.
- Top your crepes with whipped cream, jam and a dusting of powdered sugar. Enjoy!
Video
Notes
These crepes were cooked in a 10” stainless steel pan. I’ve made them countless times in this specific pan, so I’m very confident they won’t stick. But, for guaranteed success I would recommend using a non-stick skillet. Makes the whole process a little easier.
Did You Make This Recipe?
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