Delicate, buttery, and incredibly thin, these classic French crepes are a true kitchen staple. I love how they can go sweet or savory with ease—perfect for breakfast, brunch, or even a light dinner. Whether I fill them with fresh berries and whipped cream or fold them around melted cheese and ham, they’re always a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup all-purpose flour
2 large eggs
1 1/4 cups milk
2 tablespoons unsalted butter, melted (plus more for the pan)
1 tablespoon granulated sugar (optional, for sweet crepes)
1/4 teaspoon salt
1/2 teaspoon vanilla extract (optional, for sweet crepes)
Directions
I start by whisking together the flour, eggs, milk, melted butter, salt, and—if I’m making sweet crepes—a touch of sugar and vanilla. I mix until smooth, then let the batter rest for 30 minutes at room temperature or refrigerate for up to 2 hours.
Then I heat a non-stick skillet or crepe pan over medium heat and lightly grease it with butter.
Pouring about 1/4 cup of batter into the center of the pan, I tilt and swirl it quickly to spread it into a thin, even circle.
I cook the crepe for about 1–2 minutes, just until the edges begin to lift and the underside turns golden.
Then I flip it gently with a spatula and cook the other side for another 30 seconds to 1 minute.
Once done, I transfer it to a plate and repeat with the rest of the batter, buttering the pan as needed.
I serve the crepes warm with toppings like Nutella, berries, lemon and sugar, ham and cheese, or mushrooms.
Servings and timing
Servings: 10 crepes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: Approximately 120 kcal per crepe
Variations
Sweet Crepes: I like to add sugar and vanilla to the batter and fill with Nutella, jam, whipped cream, or seasonal fruit.
Savory Crepes: I skip the sugar and vanilla, and fill them with eggs, cheese, ham, sautéed spinach, or smoked salmon.
Gluten-Free Option: I swap the all-purpose flour with a gluten-free blend and check the consistency, adding a bit more milk if needed.
Dairy-Free Option: I use almond or oat milk and vegan butter to make a dairy-free version that still cooks beautifully.
Herbed Crepes: For a savory edge, I stir fresh herbs like chives, parsley, or dill into the batter.
Storage/Reheating
I store leftover crepes in an airtight container in the fridge for up to 3 days. I place parchment paper between each crepe to prevent sticking. To reheat, I warm them in a non-stick skillet over low heat for about 30 seconds per side, or microwave them in 10-second intervals until heated through. For longer storage, I freeze them with parchment between layers, wrapped tightly in plastic and foil, for up to 2 months.
FAQs
How do I keep my crepes from tearing when flipping?
I make sure the pan is hot enough and let the crepe cook fully on the first side before flipping. A thin spatula helps with gentle lifting.
Can I make the batter ahead of time?
Yes, I often make the batter a few hours ahead or even the night before. I just give it a quick whisk before using it.
Why do my crepes have holes?
Holes can happen if the batter is too thin or the pan is too hot. I adjust the consistency with a touch more flour or lower the heat slightly.
Do I need a special crepe pan?
Not at all—I use a non-stick skillet with great results. A crepe pan helps with even browning, but it’s not required.
Can I make these crepes without eggs?
Yes, for an egg-free version, I use a vegan egg replacer or a mix of 1 tablespoon ground flaxseed with 3 tablespoons water per egg.
Conclusion
This classic French crepe recipe is one I always turn to when I want something simple, elegant, and adaptable. Whether I’m in the mood for sweet treats or savory comfort, these crepes deliver every time. With just a few pantry staples and a little technique, I get a stack of perfect crepes ready for any occasion.
Recipe:
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Classic French Crepes
- Total Time: 30 minutes
- Yield: 10 crepes
- Diet: Vegetarian
Description
Delicate, buttery, and incredibly thin, these classic French crepes are a versatile and elegant option for any meal. Perfect for sweet or savory fillings, they’re simple to make and always a crowd-pleaser.
Ingredients
1 cup all-purpose flour
2 large eggs
1 1/4 cups milk
2 tablespoons unsalted butter, melted (plus more for the pan)
1 tablespoon granulated sugar (optional, for sweet crepes)
1/4 teaspoon salt
1/2 teaspoon vanilla extract (optional, for sweet crepes)
Instructions
- In a large mixing bowl, whisk together flour, eggs, milk, melted butter, salt, and, if making sweet crepes, the sugar and vanilla extract until the batter is smooth.
- Let the batter rest for 30 minutes at room temperature or refrigerate for up to 2 hours.
- Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter.
- Pour about 1/4 cup of batter into the center of the pan and quickly tilt and swirl to form a thin, even layer.
- Cook for 1–2 minutes until the edges begin to lift and the bottom is golden.
- Flip the crepe gently with a spatula and cook the other side for 30 seconds to 1 minute.
- Transfer to a plate and repeat with the remaining batter, buttering the pan as needed.
- Serve warm with your choice of sweet or savory toppings.
Notes
For sweet crepes, add sugar and vanilla to the batter and fill with ingredients like Nutella, jam, or fruit.
For savory crepes, omit sugar and vanilla and fill with cheese, ham, or sautéed vegetables.
Use gluten-free flour and adjust milk for a gluten-free version.
Use almond or oat milk and vegan butter for a dairy-free alternative.
Fresh herbs can be added to the batter for an herbed savory variation.
Crepes can be stored in the fridge for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 120
- Sugar: 1g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 50mg
