Classic French Crepes
These delicate and buttery French crepes are a nod to Parisian sidewalk cafés, where sweet and savory crepes are enjoyed morning to night. Light yet rich, crepes serve as a versatile canvas, perfect when filled with anything from Nutella and strawberries to ham and Gruyère. Whether served for breakfast, brunch, or dessert, this simple batter delivers elegance and taste with every folded bite.
Equipment
- Mixing bowl
- Whisk or blender
- Non-stick skillet or crêpe pan
- Ladle
- Spatula
Ingredients
For the Crepe Batter:
- 1 cup all-purpose flour sifted for a smooth batter
- 2 large eggs room temperature
- 1 ¼ cups whole milk room temperature
- 2 tablespoons unsalted butter melted and slightly cooled
- 1 tablespoon granulated sugar for a slightly sweet batter (can be omitted for savory crepes)
- ¼ teaspoon fine sea salt
- ¼ teaspoon pure vanilla extract optional, for sweet crepes
To Cook:
- 1 teaspoon unsalted butter for greasing the pan between crepes
Instructions
- In a large mixing bowl, whisk together the flour, eggs, milk, melted butter, sugar, salt, and vanilla extract until the batter is smooth, with no lumps. Alternatively, blend all ingredients for 15 seconds in a blender, then let the batter rest for 10–15 minutes to allow flour to fully hydrate—this promotes thin, tender crepes.
- Heat a non-stick skillet or crepe pan over medium heat (about 350°F / 175°C). Lightly grease with a small piece of butter or a brush.
- Pour about 1/4 cup of batter into the center of the pan. Quickly tilt and rotate the pan in a circular motion to evenly coat the surface with a thin layer of batter.
- Cook for 1 to 2 minutes, until the edges begin to lift and the bottom is lightly golden. Flip gently with a spatula and cook the other side for 30 to 60 seconds more. Transfer to a warm plate. Repeat with the remaining batter, buttering the pan occasionally as needed.
Notes
- Letting the batter rest helps produce smoother, more tender crepes. Up to 1 hour rest recommended for best results.
- For gluten-free crepes, use a 1:1 baking flour blend.
- Add citrus zest to the batter for an aromatic twist.
- Stack cooked crepes between parchment sheets to prevent sticking.
Nutrition
Calories: 267kcalCarbohydrates: 31gProtein: 9gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 120mgSodium: 211mgPotassium: 185mgFiber: 1gSugar: 7gVitamin A: 465IUCalcium: 115mgIron: 2mg
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