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Classic French Crepes

A foolproof recipe for thin, tender crepes perfect for sweet or savory fillings. Made with simple ingredients and no fancy tools required.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 1 cup all purpose flour
  • 2 large eggs
  • 1 and 1/4 cups milk
  • 2 tablespoons melted butter plus more for the pan
  • 1 tablespoon sugar leave this out for savory crepes
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract optional

Method
 

  1. Place all ingredients into a blender and blend until smooth. Alternatively, whisk the flour and eggs together first, then slowly add in the milk, butter, sugar, salt, and vanilla until lump-free.
  2. Let the batter rest in the refrigerator for 30 minutes to allow the gluten to relax.
  3. Heat a 12-inch nonstick skillet or crepe pan over medium heat. Lightly coat it with butter.
  4. Pour about 1/4 cup of batter into the center of the pan and quickly swirl to spread it evenly.
  5. Cook for 1 to 2 minutes, until the edges start to lift from the pan. Flip with a spatula and cook for another 30 seconds.
  6. Transfer cooked crepes to a plate and cover loosely with foil or a clean kitchen towel to keep warm.
  7. Repeat with the remaining batter, adding more butter to the pan as needed.

Notes

Letting the batter rest allows for more tender crepes. Use room temperature ingredients for a smoother texture, and be sure to swirl the pan quickly to achieve even coverage. These crepes can be made ahead and stored in the fridge for up to three days or frozen with wax paper between each layer.