Description
This classic French Crepe recipe delivers thin, delicate pancakes perfect for sweet or savory fillings. Made with simple ingredients like flour, eggs, milk, and butter, these crepes are quick to prepare and cook on the stovetop to a light golden perfection. Letting the batter rest ensures tender, flexible crepes that won’t tear during cooking or rolling.
Ingredients
Scale
Dry Ingredients
- 1 Cup / 125g Flour
- 1/2 tsp Salt
Wet Ingredients
- 2 Eggs
- 1 1/4 Cup / 300ml Milk
- 2 Tbsp / 30g Butter, melted
Instructions
- Prepare Dry Ingredients: In a medium-sized mixing bowl, sift together the flour and salt to remove any lumps. Set aside.
- Melt Butter: Melt the butter in the microwave or on the stovetop in a small saucepan, then set aside to cool slightly.
- Combine Wet Ingredients: In a smaller mixing bowl, crack in the eggs and pour in the milk. Whisk well to blend until smooth with no stringy egg bits remaining.
- Mix Batter in Portions: Pour one-third of the egg and milk mixture into the dry ingredients bowl. Whisk thoroughly until no lumps remain. Add the second third and repeat. Finally, add the remaining wet ingredients along with the melted butter, whisking until fully combined.
- Rest the Batter: Cover the batter bowl and refrigerate for at least 30 minutes or up to overnight to allow the batter to relax, which helps prevent tearing while cooking.
- Preheat the Pan: When ready to cook, remove the batter from the fridge and give it a quick whisk. Heat a large frying pan or crepe pan over medium heat. Grease lightly with butter.
- Cook the Crepes: Pour approximately 1/3 cup of batter into the pan, immediately tilting it to spread the batter evenly across the surface. Cook over medium-low heat for about 1 minute, until the top is set.
- Flip and Finish: Use a spatula to carefully flip the crepe and cook the other side for about 30 seconds until lightly golden.
- Repeat and Serve: Cook remaining batter adjusting heat as needed to prevent burning. Fill crepes with your favorite fillings, then roll or fold into wedges to serve.
Notes
- Resting the batter is key to tender crepes and prevents tearing during cooking.
- If batter thickens after resting, add a little milk and whisk to loosen before cooking.
- Use a non-stick crepe pan or well-seasoned skillet for best results.
- Adjust heat as needed to achieve a golden, but not burnt, crepe.
- Sweet crepes go well with fillings like jam, Nutella, or fresh fruit; savory crepes pair nicely with cheese, ham, or sautéed vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
Keywords: French crepes, crepe recipe, thin pancakes, breakfast, easy crepes
