Description
These classic French crepes are light, thin, and versatile! Perfect for sweet or savory fillings, they make a great breakfast, brunch, or dessert. Quick and easy to prepare, this recipe is a go-to for any occasion.
Ingredients
Units
Scale
- 1 cup (120g) all-purpose flour
- 2 large eggs
- 1 1/2 cups (360ml) milk (whole or 2%)
- 2 tablespoons unsalted butter, melted (plus extra for the pan)
- 1 tablespoon granulated sugar (optional, for sweet crepes)
- 1 teaspoon vanilla extract (optional, for sweet crepes)
- 1/4 teaspoon salt
Instructions
- Make the Batter
- In a large mixing bowl, whisk together the flour and salt.
- In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract (if using).
- Gradually add the wet ingredients to the dry ingredients, whisking until the batter is smooth and free of lumps. For best results, let the batter rest for 20–30 minutes.
- Cook the Crepes
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with a small amount of butter.
- Pour about ¼ cup of batter into the pan, swirling to evenly coat the bottom.
- Cook for 1–2 minutes, or until the edges start to lift and the bottom is lightly golden. Flip and cook for another 30 seconds to 1 minute.
- Repeat
- Stack the cooked crepes on a plate, covering them with a clean kitchen towel to keep warm.
- Serve
- Fill or top with your favorite ingredients, such as fresh fruit, whipped cream, Nutella, ham, or cheese.
Notes
- The batter can be made ahead of time and stored in the fridge for up to 24 hours.
- For thinner crepes, add a bit more milk to the batter.