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
