Print Friendly, PDF & Email

Making the best crepes ever is all about getting the technique right and using quality ingredients. Here’s a simple yet delicious recipe for classic French crepes:


  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup milk (whole milk or a combination of milk and water)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar (optional, for sweet crepes)
  • 1/4 teaspoon salt


  1. Prepare the Batter:
    • In a large mixing bowl, whisk together the flour, eggs, milk, melted butter, sugar (if using), and salt until smooth and well combined. The batter should be thin and pourable, similar to the consistency of heavy cream. If it’s too thick, you can add a little more milk to thin it out.
  2. Rest the Batter:
    • Let the batter rest for at least 30 minutes at room temperature (or up to overnight in the refrigerator). Resting allows the flour to hydrate fully and ensures tender crepes.
  3. Heat the Pan:
    • Heat a non-stick skillet or crepe pan over medium heat. You want the pan to be hot enough to quickly cook the crepes but not so hot that they burn.
  4. Grease the Pan:
    • Lightly grease the pan with a little butter or cooking spray, or use a paper towel to spread a thin layer of oil.
  5. Pour the Batter:
    • Pour a small ladleful (about 1/4 to 1/3 cup) of batter into the center of the pan, then quickly tilt and swirl the pan to spread the batter thinly and evenly across the bottom. You want to cover the entire surface of the pan with a thin layer of batter.
  6. Cook the Crepe:
    • Cook the crepe for about 1-2 minutes, or until the edges start to lift and the bottom is lightly golden brown. Use a spatula to gently loosen the edges of the crepe from the pan.
  7. Flip the Crepe:
    • Once the bottom is cooked, use a spatula to flip the crepe over and cook the other side for another 1-2 minutes, or until lightly golden brown.
  8. Repeat:
    • Transfer the cooked crepe to a plate and cover it with a clean kitchen towel to keep warm. Repeat the process with the remaining batter, greasing the pan as needed between crepes.
  9. Serve:
    • Serve the crepes warm with your favorite fillings and toppings, such as Nutella, fresh fruit, whipped cream, jam, or savory fillings like cheese and ham.

Enjoy your homemade crepes – they’re perfect for breakfast, brunch, or dessert!


_________________________________________for more recipes click here


By uvu44

Leave a Reply

Your email address will not be published. Required fields are marked *