Classic French Crêpes — Lump-Free Recipe

Steps

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1. 1
   Mix 250 g of sifted flour with 60 g sugar and 5 g salt. Sifting the flour greatly helps prevent lumps, and the salt will not make the crêpes taste salty—it simply balances flavors.
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2. 2
   Weigh the dry mixture, then add the same weight in wet ingredients: 3 eggs and 165 ml of milk (part of the total 450 ml). Mix gently but thoroughly with a whisk; this two-stage method prevents lumps even with careful mixing.
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3. 3
   The batter will now be thick but beautifully smooth and lump-free. Add the remaining milk, 20 g melted butter, and vanilla extract (or your choice of flavoring). Mix until combined.
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4. 4
   Let the batter rest for at least 30 minutes. This makes the crêpes more tender and flexible, and prevents them from tearing easily. (Optional: you can cook immediately, but resting is recommended.)
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5. 5
   Cook on low heat in a crêpe pan, crêpière, or regular skillet. Lightly grease the pan between each crêpe. Pour batter and spread to your desired thickness.
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6. 6
   When the first side looks dry on the surface, flip the crêpe. Check doneness and transfer to a plate, then repeat with the remaining batter.
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7. 7
   Serve your crêpes. Top with sugar, jam, chocolate-hazelnut spread, fresh fruit, or your preferred toppings. To make savory crêpes, simply omit the sugar.
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