Classic French Crepes
Thin, delicate crepes perfect for sweet or savory fillings.
5 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 2 tbsp melted butter
- 1 tbsp sugar
- 1/4 tsp salt
- 1/2 tsp vanilla extract (optional for sweet crepes)
Nutrition Facts
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Instructions
Make the batter: In a large bowl, whisk together flour, sugar, and salt. Create a well in the center and add eggs. Gradually whisk in milk, melted butter, and vanilla until smooth.
Rest the batter: Cover the bowl and let the batter rest at room temperature for 30 minutes. This allows the flour to fully hydrate and results in tender crepes.
Heat the pan: Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with butter or oil using a paper towel.
Cook the crepes: Pour about 1/4 cup of batter into the center of the pan. Immediately tilt and rotate the pan to spread the batter into a thin, even circle.
Flip the crepe: Cook for about 1-2 minutes until edges lift easily and bottom is golden. Flip carefully and cook the other side for 30 seconds to 1 minute.
Serve: Stack cooked crepes on a plate with parchment paper between each. Fill with sweet or savory ingredients as desired.
Chef's Tips
- Perfect Batter: The batter should be the consistency of heavy cream. If too thick, add a little more milk.
- Pan Temperature: The pan should be hot enough that the batter sizzles slightly when poured, but not so hot that it browns too quickly.
- No Lumps: For extra smooth batter, blend all ingredients in a blender for 30 seconds.
- Storage: Cooked crepes can be refrigerated for 3 days or frozen for 1 month. Reheat gently in a pan.
- Sweet Variations: Add citrus zest, cinnamon, or cocoa powder to the batter for flavored crepes.
- Savory Option: Omit sugar and vanilla, add herbs for savory crepes perfect for cheese or ham fillings.
