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This classic French crepe is light, delicate, and incredibly versatile. Whether you prefer them sweet or savory, they make the perfect breakfast, brunch, or dessert. With just a handful of simple ingredients, you’ll have soft, buttery crepes ready to be filled with your favorite toppings.
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Cuisine: French
Prep Time: 40 minutes
Cooking Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: About 14 crepes
Why You’ll Love Making It
- Easy & Foolproof – Simple ingredients and a blender make the batter effortlessly smooth.
- Customizable – Fill them with sweet jams, Nutella, or savory cheeses and meats.
- Perfect Texture – Thin, lacy, and lightly crisp on the edges.
- Make-Ahead Friendly – The batter can be made ahead and stored for up to 1 day.
- Great for Any Occasion – Ideal for breakfast, brunch, or even a fancy dessert.
Ingredients
- 3 Tablespoons (43g) unsalted butter – Melted for the batter, plus 3–4 more Tablespoons (43g–56g) for greasing the pan.
- 1 cup (125g) all-purpose flour – Spoon & leveled to ensure accurate measurement.
- 1 Tablespoon granulated sugar – Enhances sweetness (omit for savory crepes).
- 1/8 teaspoon salt – Balances the flavors.
- 3/4 cup (180ml) whole milk, at room temperature – Adds creaminess and richness.
- 1/2 cup (120ml) water, at room temperature – Helps create the perfect thin consistency.
- 2 large eggs, at room temperature – Provides structure and helps bind the batter.
- 1 and 1/2 teaspoons pure vanilla extract – Enhances flavor (omit for savory crepes).
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Instructions
Step 1: Prepare the Batter
Melt 3 Tablespoons of butter and let it cool for about 5 minutes. In a blender, combine the cooled butter, flour, sugar, salt, milk, water, eggs, and vanilla extract. Blend on medium-high speed for 20–30 seconds until the batter is smooth and the consistency of heavy cream. If you don’t have a blender, whisk vigorously in a bowl until completely combined. Cover and chill the batter in the refrigerator for 30–60 minutes or up to 1 day. If the batter separates after chilling, stir it before cooking.
Step 2: Cook the Crepes
Heat an 8-inch nonstick skillet over medium heat and grease it with some of the reserved butter. Once the pan is hot, pour 3–4 Tablespoons of batter into the center, tilting the pan immediately to spread the batter thinly. Cook for 1–2 minutes until the edges lift slightly and the underside is golden. Flip using a spatula and cook for 30 seconds on the other side until set. Transfer to a plate and repeat with the remaining batter, greasing the pan between crepes.
Step 3: Fill & Serve
Crepes can be served warm or at room temperature. Add your favorite fillings—fresh fruit, Nutella, whipped cream, or ham and cheese. Fold or roll the crepes and serve with toppings like powdered sugar, melted chocolate, or honey.
FAQs
Can I make crepes ahead of time?
Yes! The batter can be stored in the refrigerator for up to 1 day before cooking. Cooked crepes can be made in advance and stored in the fridge or freezer for quick meals.
Why are my crepes sticking to the pan?
Ensure your pan is properly preheated and greased with butter before adding the batter. A nonstick skillet is best for easy flipping and a smooth texture.
