Mohamed Shili This easy julia child all purpose crepe formula recipe makes light, buttery crêpes perfect for sweet or savory fillings. They’re quick to make and cook in just minutes! Using simple ingredients like milk, eggs, and flour, you can enjoy them warm with fruit, Nutella, or cheese. Perfect for breakfast, brunch, or dessert!
Ingredients Needed
- 3 tablespoons unsalted butter, plus 3–4 tablespoons (43–56g) for the pan
- 1 cup all-purpose flour (spooned & leveled)
- 1 tablespoon granulated sugar
- 1/8 teaspoon salt
- 3/4 cup whole milk, at room temperature
- 1/2 cup water, at room temperature
- 2 large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
How To Make All Purpose Crepe Formula
- Melt the butter: Heat 3 tablespoons butter in the microwave or on the stovetop, then let it cool for 5 minutes.
- Blend the batter: In a blender or food processor, combine the cooled butter, flour, sugar, salt, milk, water, eggs, and vanilla. Blend for 20–30 seconds until smooth. If mixing by hand, whisk well. Cover and refrigerate for 30 minutes (or up to 24 hours). Stir if separated before cooking.
- Cook the crêpes: Heat an 8-inch nonstick skillet over medium heat and brush with butter. Pour 3 tablespoons batter into the center, tilting the pan to spread it thinly. Cook for 1–2 minutes until the edges lift, then flip and cook for 30 seconds more. Repeat, buttering the pan between crêpes.
- Fill and serve: Serve warm or at room temperature. Fill with sweet or savory ingredients and fold. Top with powdered sugar, chocolate, fruit, or a savory sauce.
Recipe Tips
- Chill the batter for better texture: Resting the batter helps make soft, smooth crêpes.
- Keep the batter thin: If it’s too thick, whisk in a little water before cooking.
- Use a hot pan and butter it well: This prevents sticking and makes crisp edges.
- Flip at the right time: When the edges lift and the bottom is golden, it’s ready.
- Try different fillings: Sweet options include fruit, Nutella, and cream; savory ones include cheese, ham, and pesto.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover all purpose crepe formula in an airtight container in the fridge for up to 1 day. Layer with parchment paper to prevent sticking.
- Freeze: Stack leftover all purpose crepe formula with parchment paper between them and place them in a freezer bag. Freeze for up to 1 month. Thaw at room temperature before filling.
- Reheating: Warm leftover all purpose crepe formula in a dry skillet over medium heat for 30 seconds per side.
Nutrition Fact
Serving Size: 1 crêpe (64g)
- Calories: 106
- Total Fat: 5.3g
- Saturated Fat: 2.9g
- Cholesterol: 66mg
- Sodium: 0.3g
- Potassium: 61.5mg
- Total Carbohydrate: 10g
- Dietary Fiber: 0.3g
- Sugars: 0.1g
- Protein: 3.8g
More Julia Child Recipes:
Julia Child All Purpose Crepe Formula
Description
This easy julia child all purpose crepe formula recipe makes light, buttery crêpes perfect for sweet or savory fillings. They’re quick to make and cook in just minutes! Using simple ingredients like milk, eggs, and flour, you can enjoy them warm with fruit, Nutella, or cheese. Perfect for breakfast, brunch, or dessert!
Ingredients
Instructions
- Melt the butter: Heat 3 tablespoons butter in the microwave or on the stovetop, then let it cool for 5 minutes.
- Blend the batter: In a blender or food processor, combine the cooled butter, flour, sugar, salt, milk, water, eggs, and vanilla. Blend for 20–30 seconds until smooth. If mixing by hand, whisk well. Cover and refrigerate for 30 minutes (or up to 24 hours). Stir if separated before cooking.
- Cook the crêpes: Heat an 8-inch nonstick skillet over medium heat and brush with butter. Pour 3 tablespoons batter into the center, tilting the pan to spread it thinly. Cook for 1–2 minutes until the edges lift, then flip and cook for 30 seconds more. Repeat, buttering the pan between crêpes.
- Fill and serve: Serve warm or at room temperature. Fill with sweet or savory ingredients and fold. Top with powdered sugar, chocolate, fruit, or a savory sauce.
Notes
- Chill the batter for better texture: Resting the batter helps make soft, smooth crêpes.
- Keep the batter thin: If it’s too thick, whisk in a little water before cooking.
- Use a hot pan and butter it well: This prevents sticking and makes crisp edges.
- Flip at the right time: When the edges lift and the bottom is golden, it’s ready.
- Try different fillings: Sweet options include fruit, Nutella, and cream; savory ones include cheese, ham, and pesto.
Julia Child All Purpose Crepe Formula
