Classic French Crepes
Thin, delicate crepes perfect for breakfast or dessert with endless filling options.
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
- Butter for greasing pan
Nutrition Facts
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Instructions
Make the batter: In a large bowl, whisk together flour, sugar, and salt. Make a well in the center and add eggs, milk, melted butter, and vanilla. Whisk until smooth.
Rest the batter: Cover the bowl and let the batter rest at room temperature for 30 minutes. This allows the gluten to relax for tender crepes.
Heat the pan: Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with butter using a paper towel.
Cook the crepes: Pour about 1/4 cup 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.
Serve warm: Stack cooked crepes on a plate with parchment paper between each. Fill with sweet or savory fillings as desired.
Chef's Tips
- Perfect Batter: For ultra-smooth batter, blend all ingredients in a blender for 30 seconds instead of whisking.
- Pan Temperature: The first crepe often doesn't turn out perfect as you adjust the heat - don't be discouraged!
- Storage: Stack cooled crepes with wax paper between each, then store in an airtight container in the fridge for up to 3 days.
- Sweet Variations: Add 1 tbsp orange zest or 1 tsp cinnamon to the batter for flavored crepes.
- Savory Option: Omit sugar and vanilla for savory crepes - perfect for ham and cheese fillings.
- Freezing: Crepes freeze beautifully for up to 2 months. Reheat in a dry skillet or microwave.
