Mohamed Shili This easy Julia Child’s crepes recipe makes light, thin, and delicious crepes perfect for breakfast or dessert. With simple ingredients like eggs, milk, and flour, you can whip up a batch in minutes. Fill them with fruit, jam, or Nutella for a sweet treat, or go savory with cheese and ham—so versatile and always a hit!
Ingredients Needed
- 2 large eggs
- ½ cup milk
- ½ cup water
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 2 tablespoons butter, melted
How To Make Crepes Recipe
- Prepare the batter: In a large bowl, whisk together the eggs, milk, water, and salt. Add the flour and melted butter, then whisk until smooth. For an easier method, blend all ingredients in a blender and pulse until combined.
- Heat the pan: Lightly grease a nonstick pan or griddle and heat over medium-high heat.
- Cook the crepes: Pour about ¼ cup of batter into the pan. Tilt the pan in a circular motion to spread the batter evenly. Cook for 1-2 minutes until the top looks dry and the bottom is golden brown. Use a spatula to loosen the edges, flip, and cook for another minute until golden brown on the other side.
- Serve: Enjoy warm with sweet or savory fillings like jam, Nutella, fruit, or cheese.
Recipe Tips
- Let the batter rest: Resting the batter for 30 minutes makes the crepes softer and easier to flip.
- Use the right pan: A nonstick pan or crepe pan helps prevent sticking and makes flipping easier.
- Control the heat: Keep the heat at medium-high so the crepes cook evenly without burning.
- Spread the batter evenly: Tilt the pan in a circular motion right after pouring the batter to make thin, even crepes.
- Don’t overcook: Crepes cook quickly! Flip when the edges lift slightly, and the surface looks dry.
How To Store & Reheat Leftovers
- Refrigerate: Stack leftover crepes with parchment paper between each crepe and store them in an airtight container or a zip-top bag in the fridge for up to 3 days.
- Freeze: Place parchment paper between leftover crepes to prevent sticking. Store in a freezer-safe bag for up to 2 months. To use, thaw in the fridge overnight or at room temperature for 30 minutes before serving.
- Reheating: Warm leftover crepes in a nonstick pan over medium heat for 30 seconds per side or microwave for 10-15 seconds until soft. If frozen, thaw first before reheating.
Nutrition Fact
Serving Size: 1 crepe (out of 8 servings)
- Calories: 107
- Total Fat: 4.5g
- Saturated Fat: 2.3g
- Cholesterol: 55.6mg
- Sodium: 45.8mg
- Potassium: 51.6mg
- Total Carbohydrate: 12.8g
- Dietary Fiber: 0.4g
- Sugars: 0.6g
- Protein: 3.5g
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Julia Child Crepes Recipe
Description
This easy Julia Child’s crepes recipe makes light, thin, and delicious crepes perfect for breakfast or dessert. With simple ingredients like eggs, milk, and flour, you can whip up a batch in minutes. Fill them with fruit, jam, or Nutella for a sweet treat, or go savory with cheese and ham—so versatile and always a hit!
Ingredients
Instructions
- Prepare the batter: In a large bowl, whisk together the eggs, milk, water, and salt. Add the flour and melted butter, then whisk until smooth. For an easier method, blend all ingredients in a blender and pulse until combined.
- Heat the pan: Lightly grease a nonstick pan or griddle and heat over medium-high heat.
- Cook the crepes: Pour about ¼ cup of batter into the pan. Tilt the pan in a circular motion to spread the batter evenly. Cook for 1-2 minutes until the top looks dry and the bottom is golden brown. Use a spatula to loosen the edges, flip, and cook for another minute until golden brown on the other side.
- Serve: Enjoy warm with sweet or savory fillings like jam, Nutella, fruit, or cheese.
Notes
- Let the batter rest: Resting the batter for 30 minutes makes the crepes softer and easier to flip.
- Use the right pan: A nonstick pan or crepe pan helps prevent sticking and makes flipping easier.
- Control the heat: Keep the heat at medium-high so the crepes cook evenly without burning.
- Spread the batter evenly: Tilt the pan in a circular motion right after pouring the batter to make thin, even crepes.
- Don’t overcook: Crepes cook quickly! Flip when the edges lift slightly, and the surface looks dry.
Julia Child Crepes Recipe
