Description
These classic French crepes are ultra-thin, tender, and perfect for sweet or savory fillings.
Ingredients
- 1 cup (125 g) all-purpose flour
- 2 large eggs, room temperature
- 1 1/4 cups (300 ml) milk (whole or 2% for best richness)
- 2 tablespoons (30 g) melted unsalted butter, plus extra for the pan
- 1 tablespoon granulated sugar (optional for sweet crepes)
- Pinch of fine salt
- 1 teaspoon vanilla extract (optional for sweet versions)
- Neutral oil or extra butter for cooking
Instructions
- In a medium bowl, whisk together the flour, sugar (if using), and salt until evenly combined.
- In a second bowl, whisk the eggs with the milk, melted butter, and vanilla until smooth.
- Gradually pour the wet mixture into the dry ingredients while whisking until a smooth batter forms. For the silkiest texture, blend with an immersion blender or regular blender for 10-20 seconds to eliminate lumps.
- Cover the batter and let it rest at room temperature for 30 minutes.
- Heat a nonstick skillet or crepe pan over medium, lightly brush with butter or oil.
- Pour 1/4 cup batter into the center of the pan, tilt and swirl to form a thin circle.
- Cook until the edges lift from the pan, about 30-45 seconds, then flip and cook the second side for 15-30 seconds until golden.
- Stack finished crepes on a plate, cover with foil, and repeat until all batter is used.
- Fill with your favorite fillings and serve.
Notes
Try filling crepes with Nutella and bananas for dessert or ham and cheese for a savory option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: French