Classic French Crêpes Recipe
Delicate, thin, and irresistibly versatile, crêpes are a beloved staple of French cuisine.
Whether served sweet with chocolate, fruit, and whipped cream or enjoyed savory with cheese, ham, and eggs, they are perfect for any occasion.
Unlike thicker pancakes, crêpes have a light, lacy texture that makes them ideal for rolling, folding, or stacking with delicious fillings.
Easy to prepare with simple ingredients, crêpes can be enjoyed as a quick breakfast, an elegant dessert, or even a satisfying main course.
Master this classic recipe and bring a taste of France to your kitchen!
Light, thin, and delicious, crêpes are a versatile treat perfect for breakfast, dessert, or even savory fillings.
Ingredients (Makes about 12 crêpes):
250 g (2 cups) all-purpose flour
500 ml (2 cups) milk
3 eggs
2 tbsp melted butter (plus extra for cooking)
1 tbsp sugar (optional, for sweet crêpes)
1 tsp vanilla extract (optional)
1 pinch of salt
Instructions:
Prepare the batter: In a large bowl, whisk the eggs, milk, melted butter, and vanilla (if using).
Gradually add the flour, sugar, and salt, whisking continuously to avoid lumps.
Let the batter rest for 30 minutes at room temperature for better texture.
Cook the crêpes: Heat a non-stick pan over medium heat and lightly grease it with butter.
Pour a small ladle of batter into the pan, tilting it to spread evenly.
Cook for 1-2 minutes, until the edges lift slightly, then flip and cook for another 30 seconds.
Repeat until all the batter is used, greasing the pan as needed.
Serving Suggestions:
Sweet: Spread with Nutella, jam, honey, or fresh fruits.
Savory: Fill with ham, cheese, mushrooms, or eggs for a delicious meal.
Storage Tips:
Refrigerate: Keep leftover crêpes stacked with parchment paper in an airtight container for 2-3 days.
Freeze: Wrap in plastic wrap and freeze for up to 2 months. Reheat in a pan or microwave.
Enjoy your homemade crêpes, whether sweet or savory!
Tips for Perfect Crêpes
Let the Batter Rest
Letting the batter sit for at least 30 minutes (or up to 2 hours) allows the flour to absorb the liquid, resulting in smoother and more elastic crêpes.
Achieve the Right Consistency
The batter should be thin and fluid, like heavy cream. If it’s too thick, add a little more milk. If it’s too runny, add a bit of flour.
Use a Non-Stick Pan
A well-heated, lightly greased non-stick or crêpe pan ensures even cooking and easy flipping.
Control the Heat
Cook over medium heat. If the pan is too hot, the crêpes will burn before cooking through; too cold, and they will be rubbery.
Grease Lightly
Use a small amount of butter or oil and wipe away the excess with a paper towel to prevent greasy crêpes.
Pour & Swirl Quickly
Pour the batter into the center and tilt the pan immediately in a circular motion to spread it evenly.
Flip at the Right Time
When the edges start lifting and the surface looks dry (about 1-2 minutes), gently slide a spatula underneath and flip. The second side cooks faster (about 30 seconds).
Keep Crêpes Warm
Stack cooked crêpes on a plate covered with a clean towel or keep them in a low oven (90°C/200°F) until serving.
Customize Your Fillings
Sweet: Nutella, jam, sugar, fruits, honey, whipped cream.
Savory: Ham, cheese, spinach, eggs, smoked salmon.
Make in Advance
Refrigerate crêpes for 2-3 days, or freeze them with parchment paper between each crêpe for up to 2 months. Reheat in a pan or microwave.
With these tips, your crêpes will be light, delicious, and perfect every time!