Learn how to make classic, delicate French crepes from scratch. This easy crepe recipe only requires 5 simple ingredients you likely have on hand – flour, milk, eggs, butter, and salt. Master the technique for perfectly thin crepes, then fill them with sweet or savory ingredients. Tips for avoiding lumps and tears, making batter ahead, filling and folding ideas. The perfect canvas for both sweet and savory fillings – great for breakfast, brunch, lunch, dinner or dessert!
What kind of pan should I use to make the crepes?
You can use either a crepe pan or a non-stick 8 or 10-inch skillet to make the crepes. A crepe pan has lower curved sides which makes flipping the delicate crepes easier. But a regular skillet will also work well.
Can I make the batter ahead of time?
Yes! Making the batter 12-24 hours in advance and allowing it to rest in the refrigerator leads to even better texture. Just give the chilled batter a good whisk before cooking the crepes.
Should the crepes be thin or thick?
Properly made crepes should be very thin, less than 1/8 inch thick. This allows them to cook fast enough to not dry out, makes them deliciously lacy, and provides more room for tasty fillings.
How do I avoid lumps in the batter?
Sifting the flour helps remove any existing lumps. Then whisking a little milk at a time into the flour prevents new lumps from forming through overmixing. Finally, straining finished batter through a mesh sieve catches any remaining bits.
Why do the first few crepes tend to be unusable?
The first crepe or two use up any excess butter on the pan and allow it to come fully up to temperature. So feel free to discard the first one or two test crepes before you settle into a groove.
Should I grease the pan between each crepe?
A very light brushing with melted butter between crepes helps prevent them from sticking without making them oily or heavy.
What are some sweet and savory fillings to try?
Sweet ideas: Lemony ricotta with berries, chocolate-hazelnut spread, caramelized bananas. Savory ideas: Ham and gruyere cheese, ratatouille vegetables, spinach with feta.
How should I store any leftover crepes?
Place crepes between sheets of parchment or wax paper in an airtight container. Refrigerate for 3-4 days or freeze for 2-3 months. Thaw frozen crepes overnight in the fridge before using.
Yield: 8-10 Crepes
- 1 cup (125g) all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs, at room temperature
- 1 1/4 cups (310ml) milk, any variety
- 2 tablespoons (28g) melted butter, plus more for cooking
- Place the flour and salt in a large mixing bowl. Whisk together to combine.
- Crack the eggs into a separate medium bowl. Beat lightly with a whisk until blended.
- Add the milk to the eggs. Whisk together until fully incorporated.
- Pour about 1/4 of the milk mixture into the flour. Whisk vigorously to form a thick batter. This helps prevent lumps.
- Continue adding the remaining milk mixture in batches, whisking well after each addition, until all milk has been added. If any small lumps remain, pour batter through a fine mesh sieve.
- Add the 2 tablespoons melted butter to the batter. Whisk until fully blended in.
- Allow batter to rest at room temperature for at least 1 hour, or refrigerate overnight. This allows the gluten to relax for easier spreading.
- When ready to cook, heat an 8-inch nonstick skillet or crepe pan over medium heat. Brush pan lightly with additional melted butter.
- Pour about 2 tablespoons batter into the center of pan, and quickly tilt and rotate pan to spread batter into an even layer.
- Cook for 30-60 seconds until bottom is light golden brown. Run an offset spatula around edges to loosen.
- Carefully flip with your hands and cook other side for 20-30 seconds more. (source: Ineskohl.info)
- Stack cooked crepes between sheets of parchment or wax paper to prevent sticking.
- Continue process with remaining batter, brushing pan lightly with butter between crepes.
Serve immediately with desired fillings and toppings. Enjoy!
- Make sure eggs and dairy are at room temperature for best texture
- Resting the batter prevents the crepes from becoming tough or tears
- Tilt and rotate pan quickly to spread batter into a thin, even layer
Enjoy these light and delicate French crepes for breakfast, brunch, or dessert! Fill with lemon and sugar, nutella, fresh fruit, whipped cream, or your favorite sweet or savory fillings.
Let me know if you have a favorite crepe filling you think I should try!