Classic French Crêpes
These delicate, paper-thin French crêpes are perfect for both sweet and savory fillings, making them a versatile dish for breakfast, brunch, or dessert.
Ingredients
Crêpe Batter Ingredients
- 1 3/4 cups white wheat flour All-purpose flour works too.
- 3 large eggs
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract Optional, for sweet crêpes.
- 1 teaspoon white sugar Optional.
- 2 cups milk Whole milk gives richer crêpes; plant-based milk can be used as a substitute.
- 2 tablespoons unsalted butter, melted Or use 2 tbsp neutral oil.
Instructions
Preparation
- In a large mixing bowl, combine the flour and salt.
- Add the eggs, vanilla (if using), melted butter (or oil), and sugar. Begin whisking.
- Gradually pour in the milk while whisking (or use an electric mixer on low) until the batter is smooth and free of lumps. The batter should be very thin—almost like heavy cream.
- Optional: Cover and rest the batter for 20–30 minutes in the refrigerator to hydrate the flour and reduce bubbles.
Cooking
- Heat a crepe pan or nonstick skillet over medium-high heat. Lightly brush with butter or oil.
- Pour or ladle about 1/4 to 1/3 cup batter into the pan. Immediately tip and rotate the pan so the batter spreads thinly and evenly.
- Cook until the edges lift and the underside is golden—about 1–2 minutes. Use a thin spatula to flip and cook the other side for another 30–60 seconds.
- Transfer finished crêpes to a plate and stack them with a sheet of parchment between each if not serving immediately.
Notes
For gluten-free crêpes, substitute with a 1:1 gluten-free baking blend. Use melted butter for richer flavor; vegetable oil keeps crêpes flexible and is fine for savory fillings.