Easy French Crepes (Freezer-Friendly)

Name: Easy French Crepes (Freezer-Friendly)
Total time: 3600 s
Yield: 4 people
Cuisine: American
Ingredients: 160 g All-purpose flour; 2 Eggs; 350 ml Milk; 2 tbsp Unsalted butter, melted; 2 tsp Granulated sugar; 1/4 tsp Salt; 1/4 tsp Baking powder; 1/2 tsp Optional) Vanilla extract (I skipped this); as needed Salted butter; as needed Honey, to taste; as needed Powdered sugar, to taste (Note: I use non-melting donut sugar); as needed Banana, sliced; as needed Chocolate spread, to taste

Mety Halim @DapurBuMety

Sumedang, Indonesia

Craving a snack so badly and stumbled upon Chef Devina Hermawan's French Crepes recipe. The step-by-step is super easy and the result is absolutely delicious! Yumm! 🖤

#crepes
#frenchcrepes
#pancake
#freezerfriendly
#mealprep

Craving a snack so badly and stumbled upon Chef Devina Hermawan's French Crepes recipe. The step-by-step is super easy and the result is absolutely delicious! Yumm! 🖤

#crepes
#frenchcrepes
#pancake
#freezerfriendly
#mealprep

Mety Halim @DapurBuMety

Sumedang, Indonesia

Craving a snack so badly and stumbled upon Chef Devina Hermawan's French Crepes recipe. The step-by-step is super easy and the result is absolutely delicious! Yumm! 🖤

#crepes
#frenchcrepes
#pancake
#freezerfriendly
#mealprep

Craving a snack so badly and stumbled upon Chef Devina Hermawan's French Crepes recipe. The step-by-step is super easy and the result is absolutely delicious! Yumm! 🖤

#crepes
#frenchcrepes
#pancake
#freezerfriendly
#mealprep

Saved

Ingredients

1 hour

4 people

Crepe Dough Ingredients
160 gAll-purpose flour
2Eggs
350 mlMilk
2 tbspUnsalted butter, melted
2 tspGranulated sugar
1/4 tspSalt
1/4 tspBaking powder
Optional) 1/2 tsp Vanilla extract (I skipped this)
Topping
as neededSalted butter
as neededHoney, to taste
as neededPowdered sugar, to taste (Note: I use non-melting donut sugar)
as neededBanana, sliced
as neededChocolate spread, to taste

Saved

Steps

1 hour

1

Prepare the ingredients and melt the butter.
2

In a mixing bowl, combine the all-purpose flour, salt, granulated sugar, and baking powder. Slowly pour in the milk while stirring continuously.
3

Add the eggs, melted butter, and vanilla extract (I skipped the vanilla), then mix until well combined.
4

Strain the batter through a fine-mesh sieve. Let it rest for at least 30 minutes.
5

Heat a non-stick skillet or crepe pan and lightly grease it with butter. Pour about ¾ to 1 ladle of the crepe batter into the center, swirl the pan immediately to coat the surface evenly, and cook until the edges are slightly dry. Repeat the process for the remaining batter.
6

To freeze and stock up: Fold the crepes and place them in an airtight container. Place a sheet of parchment paper (baking paper) between each layer to keep them from sticking together.
7

Fold the crepes and serve with powdered sugar, honey, salted butter, or any toppings of your choice.
8

Your French Crepes are ready to be served!