Classic French Crêpes
These classic French crêpes are light, buttery, and endlessly versatile—perfect for both sweet and savory fillings. Made with simple pantry ingredients and a few expert techniques, this foolproof recipe delivers paper-thin crêpes every time. Great for breakfast, brunch, dessert, or a chic dinner starter.
Equipment
- 10-inch nonstick skillet or crêpe pan
- Blender or whisk & mixing bowls
- Ladle or ¼-cup measuring cup
- Spatula (rubber or offset)
- Optional: sieve for straining batter, pastry brush
Ingredients
- 1 cup (125g) all-purpose flour (sifted)
- 2 large eggs
- 1 ½ cups (360ml) whole milk (or plant-based milk)
- 2 tablespoons (30g) unsalted butter, melted
- ¼ teaspoon salt
- Optional: 1 tablespoon sugar (for sweet crêpes), ½ teaspoon vanilla extract
Instructions
Make the Batter
- In a blender (or bowl), combine flour, eggs, milk, melted butter, salt, and any optional sugar or vanilla. Blend or whisk until smooth. Batter should be the consistency of heavy cream.
Rest the Batter
- Let the batter rest in the fridge for 30–60 minutes to relax the gluten and reduce air bubbles. (Can rest overnight.)
Preheat the Pan
- Heat a nonstick skillet over medium heat. Lightly grease with butter or oil.
Cook the Crêpes
- Pour ¼ cup of batter into the pan. Quickly swirl to coat the bottom.Cook for 1–2 minutes until the edges are dry and bottom is lightly golden. Flip and cook 30–60 seconds more.
Repeat
- Continue with remaining batter, stacking finished crêpes on a plate with a towel to keep warm.
Notes
- Consistency check: If your batter seems too thick, add a splash of milk before cooking.
- Blender tip: Using a blender ensures a smooth, lump-free batter.
- Freezer-friendly: Stack cooled crêpes with parchment, seal tightly, and freeze up to 2 months.
- Serving idea: Fill with berries + cream for sweet or ham + cheese for savory crêpes.
- No fancy pan? A regular nonstick skillet works beautifully—just keep it well-greased and preheated.