French Crepe Recipe
Thin, buttery, and perfectly golden French crepes! This easy recipe delivers a versatile treat, whether sweet or savory. Ideal for breakfast, brunch, or dessert.
Equipment
- 1 Non-stick pan or crepe pan 8-10 inches for best results
- 2 Mixing bowls one for dry ingredients, one for wet ingredients
- 1 Whisk for blending batter
- 1 Ladle or 1/4 cup measuring cup for pouring batter
- 1 Spatula or crepe turner for flipping crepes
- 1 Butter brush or paper towel for greasing the pan
- 1 Wire rack optional, for cooling crepes
Ingredients
- 1 cup all-purpose flour
- 2 tbsp granulated sugar optional for sweet crepes
- 1/4 tsp salt
- 2 large eggs
- 1 1/2 cup whole milk
- 1 tbsp unsalted butter melted plus extra for greasing
- 1 tsp vanilla extract optional, for sweet crepes
Instructions
- Prepare the Batter: In a mixing bowl, whisk together flour, sugar, and salt. In another bowl, beat eggs, milk, melted butter, and vanilla extract (if using). Gradually add the wet ingredients to the dry ingredients, whisking until smooth and lump-free. Let the batter rest for 15-30 minutes.
- Heat the Pan: Heat a non-stick or crepe pan over medium heat. Lightly grease the pan with butter.
- Cook the Crepes: Pour about 1/4 cup of batter into the center of the pan, swirling it to coat the surface evenly. Cook for 1-2 minutes or until the edges begin to lift and the bottom is lightly golden.
- Flip the Crepe: Use a spatula to gently flip the crepe and cook for another 30-60 seconds. Remove to a plate and repeat with the remaining batter, greasing the pan as needed.
- Serve: Stack the crepes and cover them to keep warm. Serve with your favorite toppings or fillings.
Notes
- Consistency Matters: The batter should be thin like heavy cream. Add a splash of milk if it feels too thick.
- Make Ahead: Batter can be prepared a day in advance and stored in the fridge.
- Storage: Store cooked crepes in an airtight container in the fridge for up to 3 days or freeze for longer storage.