Classic French-Style Crepes

This classic French-style crepe recipe is my go-to for impressing guests at brunch or treating my family to a cozy weekend breakfast. With just a handful of basic ingredients, you get thin tender crepes that are just as good loaded with jam for something sweet or ham and cheese for something savory.

I started making crepes on lazy Sunday mornings in college and they quickly became my specialty everyone looked forward to how you can turn the same base into either dessert or dinner never gets old

Ingredients

• All-purpose flour: gives body to the crepes look for a brand with a fine texture for the smoothest batter
• Large eggs: help bind the batter and add richness fresh eggs work best for the best taste and color
• Milk: makes for soft pliable crepes whole milk gives the best flavor but two percent works if that is what you have
• Melted butter: adds richness and helps with browning choose unsalted for better control over flavor
• Granulated sugar: optional if you want sweet crepes it adds a subtle flavor use pure white for quick dissolving
• Salt: wakes up all the flavors a tiny pinch is all you need use fine sea salt if you can
• Vanilla extract: optional for sweet crepes a good quality vanilla makes a difference

Step-by-Step Instructions

Make the Batter:

Whisk flour and eggs together in a large bowl the goal is to get a smooth paste before you add any liquids

Add Milk:

Slowly pour milk into the mixture while whisking constantly this helps prevent lumps from forming go slow and steady it makes all the difference

Mix in Butter, Salt, and Vanilla:

Mix in the melted butter salt and vanilla extract if you are making sweet crepes whisk until smooth and combined

Let Batter Rest:

Let the batter rest for at least thirty minutes at room temperature or up to one hour in the fridge this relaxes the gluten and gives you fluffier more tender crepes

Cook the Crepes:

Heat a nonstick skillet or crepe pan over medium heat melt a little butter and swirl it to coat the bottom for an even layer and to add flavor

Add Batter:

Pour about a quarter cup of batter into the pan quickly swirl it so the batter fills the pan in a thin even layer you want just enough to coat the pan for delicate crepes

Cook First Side:

Cook for one to two minutes until the edges start to look dry and the bottom turns lightly golden use a thin spatula to flip then cook for about thirty seconds more on the other side

Finish:

Transfer cooked crepes to a plate and repeat with the remaining batter add a bit more butter to the pan as needed

Save

Vanilla extract is always my favorite it makes the house smell amazing every time I pour it into the batter my daughter runs into the kitchen and asks if we are making "magic pancakes"

Storage Tips

Layer cooked crepes with parchment paper in between and store in an airtight container in the fridge for up to two days Crepes freeze perfectly just thaw on the counter and warm gently in a skillet to bring back their soft texture

Ingredient Substitutions

If you need dairy free crepes use your favorite plant milk and vegan butter In a pinch you can swap out eggs for a flaxseed mixture or even a very ripe mashed banana though they will taste a little sweeter and have a different texture

Serving Suggestions

Try a stack with lemon juice and sugar for a classic French treat or dress them up with whipped cream and berries For a savory brunch fill them with sautéed spinach mushrooms and a sprinkle of goat cheese Roll them up for easy eating or fold into classic triangles

A Bit of History

French crepes come from the Brittany region and are a beloved street food in Paris They have been enjoyed for centuries at family gatherings and special occasions The tradition of crepe making brings everyone into the kitchen and these days I love seeing my kids waiting in line for the next warm crepe off the pan

Recipe FAQs

→ Can crepes be prepared in advance?

Absolutely. Stack cooled crepes with parchment paper between them and refrigerate for up to two days, or freeze for longer storage.

→ What if my crepes are too thick?

Thin the batter with more milk or water. Use just enough batter to coat the pan in a very thin layer for best results.

→ Which pan should I use for crepes?

A 10-inch nonstick skillet or a special crepe pan works well. Light greasing helps with easy flipping and even cooking.

→ How do I make my crepes softer?

Letting the batter rest at least 30 minutes relaxes the gluten, resulting in more tender crepes.

→ Can these crepes be made vegan?

Yes. Substitute dairy milk with plant-based milk and replace eggs with mashed banana or a flaxseed mixture.