Classic French Crêpe Recipe

I’m sharing a Simple French Crepe Recipe that shows how a single batter becomes sweet or savory crepes perfect for breakfast, brunch, dessert, dinner or appetizers.

I can’t stop coming back to this Crêpe Recipe because it’s insanely versatile and kind of cheats on busy mornings. With just all purpose flour and eggs you get a batter that’s forgiving, and somehow every attempt makes it better.

I still burn the first one more often than I admit, but that’s part of the fun, you learn the motion. Make them sweet or savory, stack them or roll them, and people will always ask what you did differently.

Give it a go and you might find a tiny, accidental trick that becomes your signature.

Ingredients

• All purpose flour: mostly carbs, small protein, not much fiber, gives structure and chew.
• Eggs: big source of protein and fat, they bind, add richness and color.
• Milk: calcium and protein, it thins batter and adds soft milky flavor.
• Melted butter: pure fat, gives deep flavor and helps brown and crisp edges.
• Granulated sugar: sweetens, helps browning and tenderizes, optional for sweet crepes.
• Vanilla extract: almost no nutrients but big aroma, makes crepes taste sweeter.

Ingredient Quantities

• 1 cup (125 g) all purpose flour
• 2 large eggs, room temp
• 1 1/4 cups (300 ml) milk, room temp
• 2 tbsp (30 g) melted unsalted butter, plus a little extra for cooking
• 1 tbsp (12 g) granulated sugar (optional, for sweet crepes)
• 1 tsp vanilla extract (optional, for sweet crepes)
• Pinch of salt (about 1/4 tsp)
• 2 tbsp water or sparkling water (optional, to thin batter slightly)

How to Make this

1. In a bowl whisk together 1 cup (125 g) all purpose flour, 1 tbsp (12 g) granulated sugar (if making sweet crepes), and a pinch of salt; make a small well in the center and crack in 2 large eggs, room temp.

2. Begin whisking the eggs, then slowly stream in 1 1/4 cups (300 ml) milk, room temp, whisking constantly to avoid lumps; you can do this in a blender for a super smooth batter, just pulse 5-10 seconds.

3. Stir in 2 tbsp (30 g) melted unsalted butter, plus 1 tsp vanilla extract if making sweet crepes; if the batter seems too thick, add up to 2 tbsp water or sparkling water to loosen it a bit.

4. Give the batter a final whisk until silky and slightly runny, about the consistency of heavy cream; if you see lumps strain it through a fine mesh sieve into a clean bowl.

5. Let the batter rest at room temp for at least 30 minutes, or refrigerate up to 24 hours; resting relaxes the gluten so crepes dont tear. If chilled, bring back to room temp and stir, add a splash of water if it thickened.

6. Heat a nonstick crepe pan or skillet over medium heat until hot but not smoking; brush or wipe the surface with a little melted butter to grease it lightly.

7. Pour about 1/4 cup (60 ml) batter into the center of the pan, immediately tilt and swirl the pan to spread the batter into a thin, even circle; cook until the edges lift and the bottom is pale golden, about 30-45 seconds.

8. Loosen the edges with a thin spatula and flip quickly, cooking the second side just 10-20 seconds more until lightly colored; transfer to a plate and stack, keeping them warm under a clean towel or foil.

9. If a crepe sticks, your pan is likely too cold or too dry, heat slightly and add a touch more butter; batter can be thinned with a splash of water between batches if it thickens. Enjoy filled sweet or savory, these crepes are super versatile.

Equipment Needed

1. Large mixing bowl (for whisking and resting the batter)
2. Whisk (or a blender if you want super smooth batter)
3. Measuring cups and spoons plus a 1/4 cup measure for pouring
4. Liquid measuring jug for milk and melted butter
5. Fine mesh sieve for straining lumps
6. Nonstick crepe pan or skillet 8 to 10 inch
7. Thin spatula or crepe turner for flipping
8. Pastry brush or a folded paper towel to lightly grease the pan
9. Plate and a clean towel or foil to stack and keep crepes warm

FAQ

Classic French Crêpe Recipe Substitutions and Variations

• All-purpose flour: swap with whole wheat pastry flour for a nuttier, slightly denser crepe, or use buckwheat flour (great for savory galettes, try 50/50 with AP or go 100% for Breton-style), or a gluten-free 1:1 blend (measure same).
• Eggs: replace with two flax “eggs” (2 tbsp flaxseed meal + 6 tbsp water, let sit 5 mins), or 1/2 cup silken tofu blended, or 6 tbsp aquafaba (chickpea liquid) for a light egg-free crepe.
• Milk: swap 1:1 with oat, almond or soy milk (full fat versions give the crepes more richness), or use buttermilk for a tangy, slightly thicker batter that browns nicely.
• Melted unsalted butter: use a neutral oil like vegetable or canola for cooking (no butter flavor), melted coconut oil or vegan butter for dairy-free, or ghee if you want extra richness.

Pro Tips

1) Let the batter chill then come back to room temp before you cook, it makes the crepes less rubbery and easier to spread. If it thickens in the fridge just whisk in a splash of milk or water, dont overdo it though or they get too thin.

2) Use a blender or strain the batter for super smooth crepes, but dont blend it until foamy. A few quick pulses then let the bubbles settle gives a silkier texture and fewer holes when you cook them.

3) Heat is everything. Get the pan hot enough that a drop of batter sizzles gently, but not so hot it browns too fast. Lightly grease with butter wiped on with a paper towel between batches so you dont use too much and burn it.

4) Practice the pour and flip on the first couple crepes, theyre usually the messiest. Keep cooked crepes stacked and covered so they stay pliable, and if you need space use parchment between them so they dont stick.