These delicate, thin French-style pancakes, also known as crêpes, are a versatile delight. Whether you’re craving a sweet treat or a savory dish, they offer the perfect base for endless fillings. Light, airy, and super easy to make, they’ll quickly become a favorite in my kitchen for breakfast, brunch, or even dessert.
Ingredients
1 cup all-purpose flour
2 large eggs
1 1/4 cups milk
2 tablespoons melted butter
1 tablespoon sugar (optional, for sweet crêpes)
1/4 teaspoon salt
Butter or oil for cooking
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a large bowl, I whisk together the flour, eggs, milk, melted butter, sugar (if using), and salt until the batter is smooth. I let it rest for 20-30 minutes to let the flour fully hydrate.
While the batter is resting, I heat a non-stick skillet or crêpe pan over medium heat and lightly grease it with a bit of butter or oil.
Once the pan is hot, I pour in a small amount of batter, about 1/4 cup, and quickly swirl the pan to spread the batter in a thin, even layer.
I cook the crêpe for about 1-2 minutes, or until the edges start to lift and the bottom is lightly golden. Then, I flip it and cook the other side for another 30 seconds to 1 minute.
After it’s done, I remove the crêpe from the pan and place it on a plate. I repeat this process with the rest of the batter, greasing the pan as needed.
Servings and Timing
Servings: 8-10 crêpes
Prep Time: 10 minutes
Cooking Time: 2-3 minutes per crêpe
Total Time: 30 minutes
Variations
Sweet Crêpes: I love adding a tablespoon of sugar to the batter for a sweet twist. For fillings, I often use Nutella, whipped cream, fresh berries, or a drizzle of honey.
Savory Crêpes: Skip the sugar in the batter, and fill the crêpes with savory ingredients like ham, cheese, sautéed mushrooms, or even scrambled eggs.
Gluten-Free Crêpes: I can substitute the all-purpose flour with a gluten-free flour blend to make these crêpes gluten-free.
Vegan Crêpes: I use plant-based milk, like almond or oat milk, and replace the eggs with a flaxseed mixture (1 tbsp ground flaxseeds mixed with 3 tbsp water).
Chocolate Crêpes: Adding cocoa powder to the batter turns these into indulgent chocolate crêpes. I often fill them with whipped cream or fresh berries for a decadent treat.
Storage/Reheating
Storage: If I have leftover crêpes, I stack them with parchment paper between each one and store them in an airtight container in the fridge for up to 3 days.
Reheating: To reheat, I can pop them in a pan over low heat for about 30 seconds per side or use a microwave for 10-15 seconds.
FAQs
How do I get my crêpes extra thin?
To get the crêpes as thin as possible, I pour a small amount of batter into the pan and immediately swirl it around to cover the surface. The thinner the layer, the thinner the crêpe will be!
Can I make the batter ahead of time?
Yes! I often make the batter ahead of time and let it rest in the fridge for up to 24 hours. This actually helps the texture and makes for even better crêpes the next day.
Can I freeze crêpes?
Definitely! I stack the crêpes with parchment paper in between each one and wrap the stack tightly in plastic wrap. Then, I freeze them for up to 2 months. To reheat, I can simply thaw and warm them in a pan.
What’s the best pan for making crêpes?
A non-stick skillet or a dedicated crêpe pan is ideal. The key is using a flat, smooth surface that allows me to cook the crêpes evenly without sticking.
Can I use non-dairy milk in this recipe?
Absolutely! I’ve used almond milk, oat milk, and coconut milk as substitutes for regular milk, and all of them work great. The flavor will vary slightly depending on the milk, but they all make delicious crêpes.
Conclusion
French-style crêpes are one of those simple pleasures that make me feel like I’ve created something special without much effort. Whether I’m filling them with sweet spreads or savory ingredients, they never fail to impress. With their light, airy texture and endless flavor possibilities, these crêpes are my go-to when I want a delicious, versatile meal or dessert.
Recipe:
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Delicious French-Style Thin Pancakes
- Total Time: 30 minutes
- Yield: 8-10 crêpes
- Diet: Vegetarian
Description
These delicate, thin French-style pancakes, also known as crêpes, are a versatile delight. Whether you’re craving a sweet treat or a savory dish, they offer the perfect base for endless fillings. Light, airy, and super easy to make, they’ll quickly become a favorite in my kitchen for breakfast, brunch, or even dessert.
Ingredients
1 cup all-purpose flour
2 large eggs
1 1/4 cups milk
2 tablespoons melted butter
1 tablespoon sugar (optional, for sweet crêpes)
1/4 teaspoon salt
Butter or oil for cooking
Instructions
- In a large bowl, whisk together the flour, eggs, milk, melted butter, sugar (if using), and salt until the batter is smooth. Let it rest for 20-30 minutes to allow the flour fully hydrate.
- While the batter is resting, heat a non-stick skillet or crêpe pan over medium heat and lightly grease it with butter or oil.
- Once the pan is hot, pour in about 1/4 cup of batter and quickly swirl the pan to spread the batter in a thin, even layer.
- Cook the crêpe for 1-2 minutes, or until the edges begin to lift and the bottom is lightly golden. Flip and cook for another 30 seconds to 1 minute.
- Remove the crêpe from the pan and place it on a plate. Repeat with the rest of the batter, greasing the pan as needed.
Notes
Sweet Crêpes: Add a tablespoon of sugar to the batter for a sweet twist. For fillings, try Nutella, whipped cream, fresh berries, or honey.
Savory Crêpes: Skip the sugar in the batter and fill with ingredients like ham, cheese, sautéed mushrooms, or scrambled eggs.
Gluten-Free Crêpes: Substitute the all-purpose flour with a gluten-free flour blend.
Vegan Crêpes: Use plant-based milk and replace eggs with a flaxseed mixture (1 tbsp ground flaxseeds mixed with 3 tbsp water).
Chocolate Crêpes: Add cocoa powder to the batter for indulgent chocolate crêpes. Fill with whipped cream or fresh berries.
Storage: Store leftover crêpes with parchment paper between each and keep them in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in a pan over low heat for 30 seconds per side or use a microwave for 10-15 seconds.
Freezing: Stack crêpes with parchment paper in between each and wrap tightly in plastic wrap to freeze for up to 2 months. Thaw and reheat as needed.
- Prep Time: 10 minutes
- Cook Time: 2-3 minutes per crêpe
- Category: Dessert, Breakfast, Brunch
- Method: Pan-Frying
- Cuisine: French
Nutrition
- Serving Size: 1 crêpe
- Calories: 90
- Sugar: 1g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
