Here’s a delicious and classic crepes recipe that’s easy to whip up and perfect for both sweet and savory fillings:
Classic French Crepes Recipe
Ingredients (makes about 10–12 crepes):
1 cup (120g) all-purpose flour
2 large eggs
1 1/4 cups (300ml) milk
2 tablespoons butter, melted (plus more for the pan)
1 tablespoon sugar (optional, for sweet crepes)
1/4 teaspoon salt
1/2 teaspoon vanilla extract (optional, for sweet crepes)
Instructions:
Make the batter:
In a large mixing bowl, whisk together the flour and eggs.
Gradually add in the milk, whisking continuously to avoid lumps.
Add the melted butter, salt, and any optional sugar or vanilla. Mix until smooth.
Let the batter rest for at least 30 minutes at room temperature, or refrigerate up to 24 hours for best texture.
Cook the crepes:
Heat a nonstick skillet or crepe pan over medium heat. Lightly grease with butter.
Pour about 1/4 cup of batter into the center of the pan. Immediately swirl to evenly coat the bottom.
Cook for about 1–2 minutes, until the edges lift and the bottom is lightly golden.
Flip and cook for another 30–60 seconds on the other side.
Transfer to a plate and cover with a clean towel. Repeat with remaining batter, re-buttering the pan as needed.
Filling Ideas:
Sweet:
Nutella and banana
Lemon juice and sugar
Berries and whipped cream
Cinnamon apples and caramel sauce
Savory:
Ham, cheese, and spinach
Mushrooms and Gruyère
Smoked salmon, crème fraîche, and dill
Scrambled eggs and herbs
Tips:
Batter too thick? Add a bit more milk.
Want extra-thin crepes? Use less batter per crepe and swirl quickly.
Leftover crepes can be stored in the fridge for up to 3 days or frozen (stack with parchment between).