Name: French Crepe Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 45 min
Cuisine: French
Ingredients: 1 Cup / 125g Flour; 1/2 tsp Salt; 2 Eggs; 1 1/4 Cup / 300ml Milk; 2 Tbsp / 30g Butter, melted

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Introduction

French crepes are thin, delicate pancakes that can be enjoyed sweet or savory. This simple recipe produces light, tender crepes perfect for breakfast, dessert, or a delightful snack any time of day.

A stack of four thin crepes folded into squares is placed on a white marbled surface. Each crepe layer has a light golden-brown color with some small darker brown spots and a soft, slightly textured appearance. The top crepe is dusted lightly with powdered sugar, adding a subtle white contrast. The background is softly blurred with light cream-colored dried flowers, giving a warm and cozy atmosphere. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Cup (125g) Flour
1/2 tsp Salt
2 Eggs
1 1/4 Cup (300ml) Milk
2 Tbsp (30g) Butter

Instructions

Step 1: In a medium-sized mixing bowl, sift the flour and salt to remove any lumps. Set aside.
Step 2: Melt the butter in the microwave or a small saucepan, then set it aside to cool.
Step 3: In a smaller bowl, crack in the eggs and pour in the milk. Whisk thoroughly until well combined and no stringy egg bits remain.
Step 4: Pour about one-third of the egg and milk mixture into the dry ingredients. Whisk to combine until smooth and lump-free.
Step 5: Repeat by adding another third of the wet ingredients and whisking well.
Step 6: Add the remaining wet ingredients along with the cooled melted butter. Whisk until fully combined.
Step 7: Cover the batter bowl and refrigerate for at least 30 minutes or overnight to let the batter relax and reduce tearing during cooking.
Step 8: When ready to cook, give the batter a quick whisk. Heat a large frypan or crepe pan over medium heat. Lightly grease the pan with butter.
Step 9: Pour 1/3 cup of batter into the pan, tilting it to spread the mixture evenly. Cook over medium-low heat until the top is set, about 1 minute.
Step 10: Flip the crepe carefully with a spatula and cook the other side for about 30 seconds.
Step 11: Repeat with the remaining batter, adjusting heat as necessary to avoid over-browning.
Step 12: Fill crepes with your favorite fillings, then roll or fold into wedges to serve.

Tips & Variations

For extra light crepes, you can substitute half of the milk with sparkling water.
If you prefer sweeter crepes, add 1–2 tablespoons of sugar to the dry ingredients.
A non-stick or well-seasoned crepe pan helps in creating perfectly thin, evenly cooked crepes.
Try savory fillings like ham and cheese, or sweet options like fresh fruit and whipped cream.

Storage

Store leftover crepes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a skillet over low heat or microwave briefly covered with a damp paper towel to maintain softness.

How to Serve

A stack of five thin, folded crepes sits on a white marble surface. Each crepe is light golden brown with some darker spots, showing a soft and slightly textured surface. The crepes are neatly folded into squares and layered one on top of the other. A light dusting of powdered sugar sprinkles the top crepe, adding a delicate white contrast to the warm tones of the crepes. In the softly blurred background, there are creamy beige dried flowers that add a gentle, airy feel to the setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make crepe batter ahead of time?

Yes, the batter can be made the night before and stored in the fridge. Chilling helps the batter relax, which improves the texture of the crepes.

How do I prevent crepes from tearing?

Make sure the batter rests in the fridge to relax the gluten, and cook the crepes on medium-low heat. Also, use a thin spatula to flip carefully once the crepe top is set.