This French Crepe Recipe makes the perfect weekend breakfast served traditional with lemon and sugar or maybe something a little more decadent like chocolate and banana!
07Cover the bowl and place into the fridge for at least 30 minutes or overnight. This will let the Crepe batter relax and stop any tearing while cooking.
08When you are ready to cook the crepes remove the bowl from the fridge and give it a quick whisk.
09Heat a large frypan or a crepe pan over medium heat. A crepe pan isn't necessary but it makes the job easier if you cook crepes often.
10Grease the pan with the smallest amount of butter and pour in 1/3 cup of crepe mixture. Tilt the pan to spread the batter evenly or use a crepe tool.
11Cook over medium low heat for about a minute or until the top looks set. Use a spatula to flip the crepe over and cook on the other side for about 30 seconds.
12Repeat with the remaining batter, adjusting the heat if the crepes are cooking too fast or getting too much color.
13Fill your Crepes with your favorite fillings and either roll up or fold in half twice to get a wedge shape.