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
