Description
Learn to make light, lacy, and delicately thin classic French crepes. This versatile recipe is perfect for sweet or savory fillings and comes together quickly for breakfast or dessert.
Ingredients
- 1 cup (125 g) all-purpose flour
- 2 large eggs
- 1¼ cups (300 ml) milk
- 2 tbsp melted butter or oil
- 1 tbsp sugar (optional, for sweet crepes)
- ½ tsp salt
- ½ tsp vanilla extract (optional, for sweet crepes)
Instructions
- Whisk together flour, salt, and sugar (if using) in a mixing bowl.
- In a separate bowl, beat eggs, then add milk and vanilla extract.
- Gradually whisk wet ingredients into dry ingredients until the batter is smooth.
- Stir in melted butter or oil.
- Let the batter rest for 15 to 30 minutes.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour about ¼ cup of batter into the pan, swirling to cover the bottom evenly.
- Cook each crepe for 1 to 2 minutes, until edges lift, then flip and cook for another 30 seconds.
- Repeat with remaining batter, stacking crepes on a plate.
- Serve warm with desired toppings.
Notes
- For sweet crepes, add vanilla and sugar. Fill with fruit, whipped cream, or chocolate.
- For savory crepes, skip sugar and vanilla. Fill with cheese, spinach, mushrooms, or herbs.
- For dairy-free crepes, swap milk with almond or oat milk and use oil instead of butter.
- For gluten-free crepes, use a 1:1 gluten-free flour blend.
- For herb-infused savory crepes, mix in chopped parsley or chives.
- Store leftover crepes stacked with parchment paper between layers, wrapped tightly or in an airtight container for up to 3 days.
- Reheat in a non-stick skillet over low heat or microwave for 10-15 seconds per crepe.
- Crepes can also be frozen flat with paper between layers and reheated directly from frozen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert/Breakfast
- Method: Pan-fried
- Cuisine: French
Nutrition
- Serving Size: 1 crepe (plain)
- Calories: Approx. 90-100
- Sugar: Approx. 1-2g (without added sugar)
- Sodium: Approx. 50-60mg
- Fat: Approx. 4-5g
- Saturated Fat: Approx. 1-2g
- Unsaturated Fat: Approx. 3-4g
- Trans Fat: 0g
- Carbohydrates: Approx. 10-12g
- Fiber: Approx. 1g
- Protein: Approx. 3-4g
- Cholesterol: Approx. 30-40mg
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