Classic Crepes
Thin, tender French-style crepes are easier than they look. Make a simple batter, let it rest, then cook each one in a hot pan for a flexible breakfast, dessert, or light meal.
Total
60 min
Servings
Makes 10 to 12 crepes
Level
Easy
Crepes are thin pancakes made from a pourable batter of eggs, milk, flour, butter, and a little salt. They cook quickly in a skillet and can be filled with sweet or savory ingredients.
The main trick is letting the batter rest. This gives the flour time to absorb the liquid and helps the crepes turn out soft instead of rubbery.
Serve them with lemon and sugar, jam, Nutella, fruit, whipped cream, ham and cheese, or sautéed mushrooms. Once you learn the basic method, crepes are easy to adapt.
01What you'll need
Ingredients
9 items · Makes 10 to 12 crepes
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups whole milk, plus more if needed
- 2 tablespoons unsalted butter, melted and cooled slightly, plus more for the pan
- 1 tablespoon granulated sugar, optional for sweet crepes
- 1/4 teaspoon fine salt
- 1/2 teaspoon vanilla extract, optional for sweet crepes
- Suggested fillings: lemon wedges and sugar, jam, fresh berries, chocolate-hazelnut spread, whipped cream, ham, gratedGru
- ère or Swiss cheese, sautéed mushrooms, or spinach
02How to make it
Step-by-step
1. Whisk the dry ingredients
In a medium bowl, whisk the flour, salt, and sugar if using. Whisking breaks up clumps and helps the batter mix smoothly.
2. Add the eggs and milk
Make a small well in the center of the flour. Add the eggs and about half of the milk. Whisk from the center outward until you have a thick, smooth batter.
3. Thin the batter
Whisk in the remaining milk, melted butter, and vanilla if using. The batter should look like heavy cream. If it seems thick, add 1 to 3 tablespoons more milk, a little at a time.
4. Rest the batter
Cover the bowl and let the batter rest for 30 minutes at room temperature. If resting longer than 30 minutes, refrigerate it. Stir before cooking because the flour may settle.
5. Heat the pan
Set an 8- to 10-inch nonstick skillet or crepe pan over medium heat. Brush it lightly with melted butter. The pan is ready when a drop of batter sizzles gently but does not brown right away.
6. Cook the first side
Pour about 1/4 cup batter into the pan. Immediately lift and tilt the pan in a circle so the batter spreads into a thin, even layer. Cook for 45 to 75 seconds, until the top looks set and the edges begin to lift.
7. Flip and finish
Slide a thin spatula under the crepe and flip it. Cook the second side for 20 to 30 seconds. Transfer to a plate and repeat with the remaining batter, brushing the pan with a tiny bit more butter as needed.
8. Fill and serve
Serve warm. Add your filling to one half or one quarter of each crepe, then fold or roll. For savory crepes, warm the filled crepes briefly in the pan until the cheese melts or the filling is hot.
03From our kitchen
Cook's tips
- Make-ahead batter: Crepe batter can be made up to 24 hours ahead. Keep it covered in the refrigerator and whisk it well before cooking. Add a splash of milk if it thickens overnight.
- Storage: Stack cooked crepes with small pieces of parchment paper between them. Refrigerate in an airtight container for up to 3 days.
- Freezing: Freeze stacked crepes, separated with parchment, in a freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm crepes one at a time in a dry skillet over low heat for about 20 seconds per side, or microwave a stack covered with a damp paper towel in short bursts.
- Flour swap: You can replace up to half the all-purpose flour with buckwheat flour for a nuttier flavor. The batter may need an extra splash of milk.
- Dairy swap: Use 2% milk or a plain unsweetened non-dairy milk. Very thin milks may make the crepes more delicate, so flip gently.
Cook's note
The first crepe often cooks unevenly while the pan settles into the right temperature. Treat it as a test crepe, adjust the heat if needed, and keep going.
04Frequently asked
Questions & answers
Why are my crepes tearing when I flip them?
They may be too thin, undercooked, or flipped too soon. Let the first side cook until the surface looks dry and the edges lift. If the batter seems watery, whisk in 1 tablespoon of flour and rest it for 10 minutes.
Do I need a special crepe pan?
No. A nonstick skillet works well. An 8- to 10-inch pan is easiest to handle because it makes crepes that are thin but not too large to flip.
Can I make crepes without a blender?
Yes. This recipe is whisked by hand. Add the milk gradually at first to avoid lumps. If you still see a few small lumps after resting, strain the batter through a fine-mesh sieve.
Should crepes be sweet or savory?
They can be either. Keep the sugar and vanilla for sweet crepes. Leave them out for savory fillings such as ham and cheese, eggs, mushrooms, or greens.
How do I keep crepes warm for serving?
Stack them on a plate and cover loosely with foil. Keep the plate in a 200°F oven for up to 20 minutes. Do not seal them tightly for too long, or steam can make them damp.
05Per serving
Nutrition facts
Nutrition Facts
Makes 10 to 12 crepes
Amount per serving
% Daily Value*
- Total Fat4.5 g
- 6%
- Saturated Fat2.4 g
- 12%
- Cholesterol46 mg
- 15%
- Sodium81 mg
- 4%
- Total Carbohydrate13 g
- 5%
- Dietary Fiber0.4 g
- 1%
- Total Sugars3.2 g
- Protein3.6 g
- 7%
* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.
05Keep cooking
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