Classic French Crêpes

Picture this: lazy Sunday mornings, and the most heavenly smell wafting from our kitchen. While we were busy dreaming up our perfect spreads, these beautiful crêpes became our Sunday ritual – our delicious little lab trials, if you will!

Week after week, we'd gather around our kitchen island, flip these golden beauties with varying degrees of success, and spread each new creation across their surface. These crêpes witnessed our "aha!" moments, our happy dances, and yes, even our "back to the drawing board" sighs. They were there through every single spread experiment, patiently holding our hopes and dreams (and occasionally our tears of joy when we finally got it just right).

We're sharing this treasured recipe because we want you to feel that same cozy Sunday morning magic. Grab your favorite people, put on some music, and let these crêpes bring a little bit of our kitchen joy into yours. Trust us – our Au Pralin spreads have never had a better home!

Makes about 12-15 beautifully thin crêpes

Ingredients

3 eggs
50g brown sugar
1g sea salt
200g all-purpose flour
350-400ml milk
50g butter, melted
25g rum, optional
Au Pralin's spreads

Instructions

Step 1: Beat the eggs

Crack the eggs into a large mixing bowl and beat until well combined and slightly frothy.

Step 2: Add sugar and salt

Add the brown sugar and sea salt to the beaten eggs. Mix until the sugar dissolves and everything is nicely combined.

Step 3: Add other dry and wet ingredients

Add the flour, melted butter, and rum (if using) to the mixture. Stir until combined (don't worry if the batter looks thick - that's normal!).

Step 4: Add milk gradually

Add the milk in three equal portions:

Pour in ⅓ of the milk and whisk until smooth
Add another ⅓ of the milk and whisk until silky
Pour in the final ⅓ of the milk and whisk until you have a lump-free batter
If the batter is still thick, add some more milk

Optional: let your batter rest for at least 30 minutes or ideally overnight before cooking.

Step 5: Cook the crêpes

Heat a non-stick pan or crêpe pan over medium heat. Lightly butter the pan for the first crêpe. Pour about ¼ cup (or more depending on your pan size) of batter into the center of the pan and immediately tilt the pan in a circular motion to spread the batter evenly. Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly golden. Flip carefully with a spatula and cook the other side for 30-60 seconds. Repeat with remaining batter, adding a little butter to the pan as needed.

Bon appétit! These crêpes pair beautifully with any Au Pralin's spreads. Also delicious with fresh berries, bananas or any other fruits. Our favorite way of eating them is with our hazelnut milk chocolate spread with bananas, kiwis and strawberries. 😛