French Crêpes
Learn how to make perfect French crêpes with this easy-to-follow recipe. Discover tips, variations, and savory filling ideas.
Equipment
- Nonstick Pan
- Whisk
- Ladle or Measuring Cup
- Rubber Spatula
Ingredients
Crêpe Batter
- 1 cup all-purpose flour (125g)
- 2 large eggs
- 1 1/2 cups milk (375ml)
- 2 tbsp melted butter (plus extra for greasing the pan)
- 1/4 tsp salt
- 1 tbsp sugar (optional, for sweet crêpes)
- 1 tsp vanilla extract (optional, for sweet crêpes)
Instructions
- Sift the flour into a large mixing bowl to avoid lumps.
- Create a well in the center of the flour and crack in the eggs.
- Slowly whisk the eggs into the flour while incorporating a bit of milk at a time to prevent lumps.
- Stir in the melted butter, salt, and optional sugar or vanilla extract.
- Mix until the batter is smooth and has the consistency of heavy cream. If lumps persist, strain through a fine mesh sieve.
- Let the batter rest for at least 30 minutes at room temperature to ensure a smooth texture.
- Heat a nonstick or crêpe pan over medium heat and lightly grease with butter.
- Pour 1/4 cup of batter into the pan, tilting in a circular motion to spread the batter evenly.
- Cook for 1-2 minutes until the edges lift and the bottom is golden brown, then flip using a spatula.
- Cook for another 30 seconds to 1 minute, then transfer to a plate and cover with a clean kitchen towel to keep warm.
- Repeat with the remaining batter, greasing the pan lightly as needed.
Notes
Resting the batter allows the flour to hydrate and the gluten to relax, resulting in smoother and more elastic crêpes.