French Pancakes (Crepes)

12 servings Prep: 10 m Cook: 15 m Total: 25 m Intermediate
Delicate French pancakes (crepes) with a hint of lemon - light, thin, and perfect for rolling up with powdered sugar, syrup, or your favorite jam. These tender crepes make a wonderful breakfast or dessert treat that’s easier to make than you might think.

Ingredients

  • 1 cup sifted flour
  • 1 tbsp sugar
  • 3/4 tsp salt
  • 1/2 tsp baking powder (1/4 if double acting)
  • 2 eggs, beaten
  • 1 1/4 cups milk
  • 2 tbsp melted butter
  • 2 tsp lemon rind grated
  • Powdered sugar or syrup

Step-by-Step Instructions

  1. Mix all the ingredients (flour, sugar, salt, baking powder, eggs, milk, melted butter, and lemon rind) in a medium bowl until smooth.
  2. In a small skillet (about 8 inches), spray with cooking spray or lightly butter. Over medium-high heat, pour a small amount of the batter (about 3 tablespoons) in the skillet and immediately tip the skillet in a circular motion so the batter coats the bottom in a thin, even layer.
  3. Cook until the edges begin to brown and the crepe is set, about 1-2 minutes. Then flip the pancake over and cook for another 30 seconds to 1 minute until lightly golden.
  4. Remove the pancake onto a plate (also remove the skillet from heat briefly), butter the inside lightly, and roll the pancake up. Serve immediately with powdered sugar or your favorite syrup.
  5. Return skillet to heat and adjust the temperature on your stovetop as needed. Repeat with remaining batter, lightly greasing the pan between crepes as needed.

Common Problems and Solutions

Q: Why are my crepes too thick?

A: You're using too much batter. Pour only about 3 tablespoons into the pan and immediately swirl the pan to spread it thin. The batter should just barely coat the bottom of the skillet.

Q: Why do my crepes stick to the pan?

A: Make sure your pan is properly heated and lightly greased before each crepe. A well-seasoned pan or non-stick skillet works best. If they're still sticking, your pan may not be hot enough.

Q: My first crepe always turns out wrong - why?

A: The first crepe is often a "test crepe" to get the temperature and batter amount right. Don't worry - this is completely normal. Adjust heat and batter amount as needed for the second one.

Tips and Techniques

Don’t over-mix the batter - a few small lumps are fine and will dissolve during cooking. Let the batter rest for 5-10 minutes before cooking if you have time, which helps create more tender crepes. Keep finished crepes warm by stacking them on a plate covered with a kitchen towel.

Ingredient Substitutions

  • milk: buttermilk or half-and-half
  • lemon rind: orange rind or vanilla extract
  • all-purpose flour: half whole wheat flour

Equipment Needed

  • Small skillet (8-inch works best for traditional-sized crepes)
  • Medium mixing bowl
  • Whisk or fork
  • Ladle or measuring cup for pouring batter
  • Spatula for flipping

Historical Context

Crepes have been a part of Louisiana’s French heritage since the early settlers arrived. While they originated in Brittany, France, Louisiana cooks adapted them with local touches like the lemon rind in this recipe, making them their own.