French Crêpes Recipe 🇫🇷🥞
Light, thin, and delicate, these classic French crêpes are a staple in French cuisine. Whether filled with Nutella, fruit, or ham and cheese, they make the perfect breakfast, dessert, or snack. Easy to make at home with just a few simple ingredients!
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Servings: 4 servings
Calories: 112kcal
Equipment
- 1 Mixing Bowl For preparing the crêpe batter.
- 1 Whisk or Blender To mix the batter until smooth and lump-free.
- 1 Measuring Cups & Spoons For accurate ingredient measurements.
- 1 Non-Stick Skillet or Crêpe Pan Essential for cooking thin, delicate crêpes.
- 1 Ladle or Measuring Cup To pour the perfect amount of batter into the pan.
- 1 Spatula or Crêpe Spreader (T-Stick) For spreading and flipping the crêpes.
- 1 Butter Brush or Paper Towel To lightly grease the pan between crêpes.
- 1 Cooling Rack or Plate To stack cooked crêpes without sticking.
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 ¼ cups milk
- 2 tablespoons unsalted butter melted
- 1 tablespoon sugar (for sweet crêpes, optional)
- ½ teaspoon salt
- 1 teaspoon vanilla extract (optional, for sweet crêpes)
- Extra butter or oil for cooking
Instructions
- Prepare the Batter: In a large mixing bowl, whisk together the 1 cup all-purpose flour, 2 large eggs, and half of the 1 ¼ cups milk until smooth. Gradually add the remaining milk while whisking to prevent lumps.
- Add Flavor & Rest: Stir in the melted 2 tablespoons unsalted butter, ½ teaspoon salt, and (if making sweet crêpes) 1 tablespoon sugar and 1 teaspoon vanilla extract. Let the batter rest for 15-30 minutes for the best texture.
- Heat the Pan: Heat a non-stick skillet or crêpe pan over medium heat. Lightly grease it with Extra butter or oil for cooking.
- Cook the Crêpes: Pour about 1/4 cup of batter into the pan, swirling it quickly to create a thin, even layer. Cook for 1-2 minutes, until the edges lift slightly and the bottom is golden brown. Flip and cook for 30 seconds to 1 minute on the other side.
- Repeat & Stack: Transfer cooked crêpes to a plate and repeat with the remaining batter, greasing the pan as needed.
- Serve & Enjoy: Fill with your favorite toppings—Nutella, jam, fresh fruit, or ham & cheese—then fold or roll the crêpes and enjoy!
Notes
- Resting the batter allows the flour to fully absorb the liquid, making the crêpes softer and easier to cook.
- For savory crêpes, omit the sugar and vanilla, and use buckwheat flour for an authentic touch.
- To store: Refrigerate leftover crêpes for up to 3 days or freeze them for later use.
Nutrition
Serving: 100g | Calories: 112kcal | Carbohydrates: 14g | Protein: 4g | Fat: 4.5g | Saturated Fat: 2.3g | Cholesterol: 46mg | Sodium: 125mg | Sugar: 1g
