Basic French Crepe Recipe & Secret Batter Tip

I perfected a French Crepe Recipe that turns a handful of simple ingredients into paper thin golden crepes you can fill however you like.

I’ve been making thin golden crepes since college and this Basic Crepe Recipe still makes me pause. It looks almost too simple, but a tiny secret in the batter flips them from good to oddly irresistible.

With all purpose flour and eggs as the backbone you can fill them sweet or savory, but for me they lean toward dessert every time. These French Crepes fold neat, crisp at the edges and soft in the middle, and they handle whatever you pile in.

I won’t lay out the full steps here, but the batter tweak I use changes everything, you’ll want to know.

Ingredients

• All purpose flour adds carbohydrates and structure, it helps crepes hold together.
• Eggs give protein and richness, they bind the batter and add lift.
• Milk adds calcium, tenderizes the batter and thins it for easy spreading.
• Melted butter brings fat, flavor and softness, for silkier crepes.
• Sugar optional sweetens and aids browning, use less for savory crepes.
• Salt enhances all flavors, balances sweetness and sharpens the batter’s taste.
• Vanilla adds warm aroma and depth to sweet crepes, subtle and cozy.
• Sparkling water makes lighter bubbles, gives airier texture, try small amounts.

Ingredient Quantities

• 1 cup (125 g) all purpose flour
• 2 large eggs
• 1 1/2 cups (360 ml) milk
• 2 tablespoons (30 g) unsalted butter, melted
• 1 tablespoon (12 g) granulated sugar optional for sweet crepes
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract optional
• 2 tablespoons (30 ml) water or club soda optional
• extra butter or neutral oil for the pan

How to Make this

1. In a bowl whisk together 1 cup (125 g) all purpose flour, 1 tablespoon (12 g) granulated sugar if making sweet crepes, and 1/4 teaspoon salt.

2. In a second bowl beat 2 large eggs, then whisk in 1 1/2 cups (360 ml) milk and 1 teaspoon vanilla extract if using until smooth.

3. Make a well in the dry mix and pour the wet ingredients in slowly while whisking to avoid lumps; stir in 2 tablespoons (30 g) melted unsalted butter and 2 tablespoons (30 ml) water or club soda if you want lighter crepes.

4. Check the batter consistency it should be very thin, like heavy cream; if too thick add water or club soda 1 tablespoon at a time until it pours easily.

5. For extra silky batter strain it through a sieve or blitz in a blender for 5 to 10 seconds, then cover and let the batter rest in the fridge 30 minutes (15 min minimum if you’re impatient).

6. Heat an 8 to 10 inch nonstick skillet or crepe pan over medium heat until a few drops of water sizzle, brush lightly with extra melted butter or neutral oil and wipe off excess with a paper towel.

7. Pour about 1/4 cup (60 ml) batter into the center of the pan, immediately tilt and swirl the pan to spread a thin even layer across the surface.

8. Cook until the edges lift and the underside is pale golden, about 30 to 45 seconds, loosen with a spatula and quickly flip, cook the second side 10 to 20 seconds more; dont overcook or they’ll get dry.

9. Stack finished crepes on a plate with a sheet of parchment between if storing, keep warm in a low oven or covered with foil while you cook the rest.

10. Serve right away with fillings you like jam, Nutella, fruit, lemon and sugar, or savory fillings; pro tips: melted butter in the batter helps prevent sticking, club soda makes them lighter, and resting relaxes gluten for more tender crepes.

Equipment Needed

1. Two mixing bowls (one for dry, one for wet)
2. Whisk
3. Measuring cups and spoons plus a 1/4 cup measure or small ladle for pouring
4. Fine mesh sieve or blender to smooth the batter
5. 8 to 10 inch nonstick skillet or crepe pan
6. Pastry brush or paper towel for oiling the pan
7. Thin flexible spatula or crepe turner for flipping
8. Small saucepan or microwave-safe bowl to melt butter
9. Plate(s) and parchment paper or foil to stack crepes and keep warm, dont forget a towel to cover if needed

FAQ

Basic French Crepe Recipe & Secret Batter Tip Substitutions and Variations

Quick swaps for the crepe batter, if you need to swap something out:

• All purpose flour: 1) gluten free 1:1 all purpose blend (with xanthan gum), use same volume; 2) buckwheat flour, classic for savory galettes, can be used up to 100% but gives a stronger, earthy flavor; 3) whole wheat pastry flour 1:1, a bit denser so you might add a splash more milk.
• Milk: 1) plant milks (soy, oat, almond) 1:1, oat and soy give the crepiest texture; 2) half and half diluted 1 to 1 with water for richer crepes; 3) replace up to 2 tablespoons of milk with club soda or sparkling water to lighten the batter.
• Eggs: 1) flax “egg” 1 tbsp ground flax + 3 tbsp water per egg, let sit 5 minutes; 2) aquafaba 3 tbsp chickpea brine per egg, works well for lightness; 3) commercial egg replacer (follow package), note texture can be slightly different.
• Unsalted butter (melted): 1) neutral oil like canola or vegetable, same amount; 2) melted coconut oil, same amount, adds a mild coconut note; 3) ghee or clarified butter, same amount, for a clean buttery flavor without milk solids.

Pro Tips

– Rest the batter, really. letting it sit (covered) for 30 minutes relaxes the gluten so the crepes stay tender, and the tiny bubbles that form make them silkier. if you’re in a rush give it 15 mins but expect a slight chew.

– Use a blender or a fine sieve if you want perfect texture, and add water or club soda a tablespoon at a time to thin instead of extra milk. youll avoid lumps and get a paper thin pour every time.

– Control the pan heat and the fat. too hot and the edges burn, too cool and they stick. wipe the pan thinly with butter or neutral oil between crepes so you get even, golden surfaces without greasy buildup.

– Stack with parchment between each crepe for easy separation and keep them warm in a low oven or covered while you finish. they reheat quickly in a warm skillet or microwave with a damp paper towel so fillings dont make them soggy.