Classic French Crêpes: A Nutritious and Delicious Breakfast

Crêpes are one of my regular go-to breakfasts. I have tried many different formulas over the years, and this one from a culinary instructor friend is my absolute favorite. It is simple, reliable, and turns out great without even straining the batter. The original recipe is in Photo 4. I usually mix the batter the night before before going to bed and cook it the next morning, giving it a brisk stir right before using.

🎈Ingredients: (Yields 8 to 10 eight-inch crêpes, depending on thickness)

Butter 43g, all-purpose flour 125g, sugar 15g, salt 0.5g, room-temperature milk 180g, room-temperature water 120g, room-temperature eggs 2, vanilla extract 7.5g.

🎈Instructions:

1️⃣Melt the butter in the microwave and let it cool until it is no longer hot to the touch, but before it starts to solidify again. Add the sugar, salt, milk, water, vanilla extract, eggs, and all-purpose flour, then whisk vigorously until smooth (if the butter forms tiny flecks as the cooler ingredients go in, that is completely normal and won't affect the results). Cover the batter tightly and refrigerate. It is ready to use after 30 to 60 minutes and keeps for up to 24 hours. I simply rest mine in the fridge overnight.

2️⃣The next morning, take out the batter and give it a good stir. You can use either a cast-iron skillet or a nonstick pan. I prefer my well-seasoned cast-iron skillet, which doesn't even stick when frying eggs without oil. I just brushed on a tiny bit of butter to lightly coat the pan at the start and didn't add any more oil between crêpes. Avoid using too much butter or oil, or the batter will slide around and won't spread into a thin sheet. A whisper-thin coating is all you need.

3️⃣Once the pan is hot, ladle a generous scoop of batter right into the center. Lift the pan by the handle and tilt and swirl it in a circle so the batter spreads evenly. Cook over medium-low heat for about 1 to 2 minutes, flip, and cook for another 30 seconds before sliding it onto a plate. (Cooking time will vary slightly depending on how thick your crêpes are and your stove's heat output).

4️⃣Give the batter a quick stir before pouring each crêpe, and repeat Step 3 until all the batter is used up.