Sweet Stovetop Crêpes
Thin, tender crêpes cooked in a hot pan until the edges turn lacy and golden. A simple sweet breakfast or snack that comes together from pantry staples.
- Total
- 25 min
- Prep 5 · Cook 10 · Rest 10
- Serves
- 1
- Difficulty
- Easy
You'll practice: Whisking
- Sweet
- Stovetop
Instructions
-
Melt 15 g butter in a small pan over low heat, then set it aside to cool slightly.
~2 min
Melting butter gently prevents it from browning or burning, which would add unwanted toasted flavors to the delicate batter.
-
In a mixing bowl, whisk 1 egg with 1 tbsp sugar and a pinch of salt until smooth. Whisk in 150 ml milk, then add 60 g flour and whisk until the batter is lump-free. Stir in the melted butter.
~3 min
Whisking the flour in gradually prevents lumps by letting each addition hydrate before more flour is introduced.
Whisking Whisk in a circular motion from the center outward to break up flour pockets. Stop as soon as the batter is smooth; over-whisking develops gluten and makes crêpes tough.
-
Let the batter rest at room temperature so the flour hydrates and the crêpes stay tender.
~10 min
Resting lets the flour hydrate fully and gluten relax, so the crêpes cook tender instead of tough or rubbery.
-
Heat a non-stick pan over medium heat until a drop of batter sizzles on contact. Pour in a small ladle of batter and swirl the pan to coat it in a thin even layer.
~2 min
A properly heated pan sets the batter on contact, so swirling coats it thinly and evenly before it can thicken.
-
Cook the crêpe until the edges look dry and lacy and the underside is golden, about 1 to 2 minutes. Flip with a spatula and cook the second side until just set, about 30 to 60 seconds.
~2 min
Cooking the first side longer builds lacy golden edges, while the brief second side just sets the surface without drying it out.
-
Slide the crêpe onto a plate and repeat with the remaining batter, stacking the finished crêpes as you go.
~5 min