Classic French-Style Crepes (Printable Version)
Thin, delicate French crepes that work for sweet or savory fillings—ideal for breakfast, dessert, or light meals.
# What You'll Need:
→ Batter
01 -
125 g all-purpose flour
02 -
2 large eggs
03 -
360 ml whole or 2% milk
04 -
30 g unsalted butter, melted (plus additional for greasing pan)
05 -
1 tablespoon granulated sugar (optional, for sweet crepes)
06 -
1 pinch salt
07 -
1 teaspoon vanilla extract (optional)
# Steps To Follow:
01 -
In a large mixing bowl, whisk flour and eggs until combined. Gradually add the milk, whisking continuously to create a smooth mixture without lumps. Incorporate melted butter, salt, and vanilla extract if making sweet crepes. Mix until a homogeneous batter forms.
02 -
Allow the batter to rest at room temperature for at least 30 minutes, or refrigerate for up to 1 hour. This relaxation period produces more tender crepes.
03 -
Place a nonstick or crepe pan over medium heat. Brush lightly with melted butter for even coverage.
04 -
Pour approximately 60 ml of batter into the center of the pan. Immediately swirl the pan to spread the batter in a thin, even layer. Cook for 1 to 2 minutes, until the edges release and the underside is golden. Flip with a spatula and cook for 30 seconds more. Transfer to a plate. Repeat with the remaining batter, greasing the pan as needed.
# Notes and Tips:
01 -
For optimal texture, ensure the batter has the consistency of heavy cream and allow it to rest to relax the gluten. Both sweet and savory fillings can be used, depending on whether sugar and vanilla are included.
02 -
Cooked crepes may be stored, stacked between parchment sheets, in the refrigerator for up to 2 days or frozen for up to 2 months.
03 -
For savory versions, omit sugar and vanilla. Fillings such as ham, cheese, sautéed spinach, or eggs pair well.