French Crêpes with Berries – Paper-thin & Irresistible

⏱️ Prep time: 60 minutes (incl. 30 min. resting time) | 👥 Servings: 8–10 Crêpes | 🔥 Difficulty: Easy

🥘 INGREDIENTS:

• 250 g wheat flour (type 405)
• 500 ml milk
• 3 eggs (size M)
• 30 g melted butter + a little more for frying
• 1 pinch of salt, 1 tsp sugar, 1 tsp vanilla extract
• Topping: 200 g mixed berries (strawberries, raspberries, blueberries), powdered sugar, whipped cream or crème fraîche, fresh mint

🔥 PREPARATION:

Step 1: PREPARE THE DOUGH (10 min. + 30 min. resting time)

• Put flour, salt and sugar in a bowl
• Add eggs, milk and melted butter
• Whisk or blend with an immersion blender until a smooth, liquid batter is formed
• Let rest for at least 30 minutes – this relaxes the gluten, making the crêpes more tender
  
  
  

Step 2: PREPARE THE PAN (3 minutes)

• Heat aluminum pan over medium heat (level 5–6)
• Melt a little butter and distribute evenly
• Pan is hot enough when butter foams slightly but does not brown
  
  
  

Step 3: COOK THE CRÊPES (20 minutes)

• Pour a small ladle of batter into the hot pan
• Immediately swirl to spread thinly and evenly
• Cook for 1.5–2 minutes until edges are golden and lift easily
• Flip, cook for another 30–60 seconds
• Stack finished crêpes on a plate – they won't dry out
  
  
  

Step 4: SERVE (2 minutes)

• Fill crêpes with fresh berries
• Fold or roll up
• Dust with powdered sugar, add cream or crème fraîche
• Garnish with fresh mint and serve immediately
  
  
  

✅ TIPS FOR PERFECT RESULTS:

• Resting time is mandatory – without resting time, the crêpes will be less tender
• The first crêpe almost never turns out perfectly – that's normal, just eat it!
• Batter as liquid as thin cream – too thick = too thick pancake
• The BIOL aluminum pan is light enough for swirling and heats evenly
• Dough keeps in the fridge for 2 days – stir briefly before frying
• Savory variation: without sugar and vanilla, fill with ham and cheese

🍽️ SERVING SUGGESTION:

Classic with fresh berries and powdered sugar, or with Nutella and banana. As savory galettes: with ham, cheese, and a fried egg. Serve with: cider (traditionally Breton) or a glass of milk for the whole family.

📊 NUTRITIONAL INFORMATION (per crêpe without topping):