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Classic French Crepes - Thin, Tender, and Perfect for Any Filling

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 cup (120 g) all-purpose flour
  • 2 large eggs
  • 1 1/4 cups (300 ml) milk (whole milk preferred for tenderness)
  • 2 tablespoons (30 g) unsalted butter, melted (plus more for the pan)
  • 1 tablespoon (12 g) sugar (optional for sweet crepes)
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract (optional for sweet crepes)
  • Pan options: 8–10 inch nonstick skillet or crepe pan, flexible spatula, ladle or 1/4-cup measure

Method
 

  1. Mix the batter. In a bowl, whisk the flour, salt, and sugar (if using). In another bowl, whisk eggs, milk, and vanilla (if using). Gradually whisk wet into dry until smooth. Whisk in melted butter.
  2. Rest the batter. Cover and chill for 30–60 minutes. This relaxes the gluten and hydrates the flour, making the crepes tender and easier to flip.
  3. Check the consistency. The batter should be thin, like heavy cream. If it’s too thick, whisk in 1–2 tablespoons of milk until it pours smoothly and coats the pan in a thin layer.
  4. Preheat the pan. Heat a nonstick skillet over medium. Lightly brush with butter. The pan is ready when a drop of batter sizzles on contact.
  5. Pour and swirl. Add about 1/4 cup batter to the center. Quickly lift and tilt the pan to swirl the batter into a thin circle. Aim for even coverage without gaps.
  6. Cook the first side. Cook for 45–60 seconds until the edges look dry and lightly golden, and the surface looks set.
  7. Flip gently. Loosen the edge with a spatula, slide under, and flip. Cook the second side for 15–30 seconds. It should get light golden spots.
  8. Stack and repeat. Transfer the crepe to a plate and cover with a clean towel to keep warm. Repeat with the remaining batter, buttering the pan lightly as needed.
  9. Fill and serve. For sweet crepes, try jam, Nutella, sliced bananas, berries, or lemon and sugar. For savory, use ham and cheese, sautéed mushrooms, spinach with feta, or smoked salmon and crème fraîche.