Sunny crepes. A perfect and simple, French crepes recipe with caramel-creamy aroma, delicate crunch of the edges. Cooking at home with step-by-step recipes.

Sunny crepes

This recipe is a real treasure for me. For ten years I was looking for the perfect crepes. I tried to cook after the recipes of friends, their mothers, famous, or not so much, chefs. I took recipes from books, culinary forums, cooked from YouTube videos, before I found it: a perfect and simple, French crepes recipe with caramel-creamy aroma, delicate crunch of the edges and golden colour of the sun.

  • Prep time: 10 minutes + 30 minutes proving
  • Cook time: 30 minutes
  • Makes: 20-25
  • Difficulty: easy
  • Course: appetizer
  • Cookware: crepe pan, crepe spatula
  • Cuisine: French

Ingredients

  • 240 g flour
  • 4 eggs
  • 120 g butter, melted
  • 500 ml milk
  • sugar to taste
  • salt to taste

Cooking method

Step 1

Beat eggs into a large bowl, add salt and sugar, beat with a whisk. Add half the flour and stir. Pour in butter, mix again. Add the other half of the flour, mix well until smooth.

Ingredients for crepes Prepare dough

Step 2

Without ceasing to stir, pour milk into the bowl with the dough. Bring the dough to an even consistency. Cover the bowl with plastic wrap and refrigerate for 30 minutes. Then take out the dough, mix. Cook thin crepes, stirring the dough each time before cooking the new one.

Cook crepes

My tips and tricks:

The dough for this recipe is easy to make without a single lump. The crepes are incredibly tasty, elastic, perfect for Odessa mini crepes or crepes with fillings. And to cook them very quickly, put two crepe pans at once, preferably the same size and with a non-stick coating. Put them on the same heat. Pour the dough into the first pan and then into the second. Then the crepes will be ready with a slight lag from each other, and not at the same time. And no “First pancakes”!

Sunny crepes
 
Print
Prep time
Cook time
Total time
 
Author:
Recipe type: appetizer
Cuisine: French
Serves: 20-25
Ingredients
  • 240 g flour
  • 4 eggs
  • 120 g butter, melted
  • 500 ml milk
  • sugar to taste
  • salt to taste
Cooking method
  1. Beat eggs into a large bowl, add salt and sugar, beat with a whisk. Add half the flour and stir. Pour in butter, mix again. Add the other half of the flour, mix well until smooth.
  2. Without ceasing to stir, pour milk into the bowl with the dough. Bring the dough to an even consistency. Cover the bowl with plastic wrap and refrigerate for 30 minutes. Then take out the dough, mix. Cook thin crepes, stirring the dough each time before cooking the new one.
My tips and tricks
The dough for this recipe is easy to make without a single lump. The crepes are incredibly tasty, elastic, perfect for Odessa mini crepes or crepes with fillings. And to cook them very quickly, put two crepe pans at once, preferably the same size and with a non-stick coating. Put them on the same heat. Pour the dough into the first pan and then into the second. Then the crepes will be ready with a slight lag from each other, and not at the same time. And no "First pancakes"!