Homemade French crêpes

• Prep Time: 10 minutes

• Resting Time: 30 minutes (highly recommended, but you can skip if you’re in a hurry!)

• Cook Time: 20 minutes (for a full batch)

• Total Time: 1 hour

• Intensity/Effort Level: Easy to Medium. The batter is simple to make, but achieving that perfect, thin, and even crêpe requires a bit of practice. Don’t worry—your first one is always for the chef!

• Servings: This recipe makes about 12-14 eight-inch crêpes, serving 4-6 people.

• Course: Breakfast, Brunch, Dessert, Snack

Why This Recipe Works

• The Perfect Texture: The combination of milk and water creates crêpes that are light, tender, and delicately crisp at the edges.

• Melted Butter Magic: Using melted butter in the batter enriches the flavor and provides built-in grease, meaning you’ll need very little butter in the pan between crêpes.

• The Resting Ritual: Allowing the batter to rest is the secret to the most tender crêpes. It relaxes the gluten, preventing them from becoming tough and rubbery.

Ingredients

For the Crêpe Batter:

• 1 cup (125g) all-purpose flour

• 2 large eggs

• ½ cup (120ml) whole milk

• ½ cup (120ml) water

• 2 tablespoons unsalted butter, melted, plus more for the pan

• 2 tablespoons granulated sugar (omit for savory crêpes)

• 1 teaspoon vanilla extract (omit for savory crêpes)

• ¼ teaspoon fine salt

Suggested Serving Toppings (Sweet):

• Fresh lemon juice and a dusting of powdered sugar

• Nutella and sliced bananas or strawberries

• Raspberry jam or your favorite fruit preserves

• A drizzle of honey and a dollop of crème fraîche

Suggested Serving Fillings (Savory):

• Grated Gruyère or Swiss cheese, ham, and a fried egg

• Sautéed mushrooms and spinach with a béchamel sauce

• Roasted chicken, bacon, and avocado

Equipment Needed

• Large mixing bowl

• Whisk (or an electric mixer/blender)

• Measuring cups and spoons

• 8-inch or 10-inch non-stick skillet or crêpe pan

• Ladle (a ¼-cup measure works perfectly)

• Thin spatula (optional, for flipping)

• Plate for finished crêpes

Instructions

Step 1: Make the Batter

In a large mixing bowl, whisk together the flour, sugar (if using), and salt. Create a well in the center. Crack the eggs into the well and whisk them gently, slowly incorporating the flour from the sides. The mixture will be thick and pasty at this point—this is normal.

Pro Tip: For an even smoother, lump-free batter in seconds, you can combine all the ingredients in a blender and pulse for 10-15 seconds.

Step 2: Add the Liquids

In a separate measuring cup or small bowl, combine the milk and water. Gradually pour the milk mixture into the flour-egg paste, whisking continuously to prevent lumps. Once all the liquid is incorporated, whisk in the melted butter and vanilla extract until the batter is smooth and has the consistency of thin cream.

Step 3: Rest the Batter (The Most Important Step!)

Cover the bowl with plastic wrap or a clean kitchen towel and let the batter rest at room temperature for at least 30 minutes. If you’re planning ahead, you can refrigerate it for up to 24 hours. This allows the flour to fully absorb the liquid and the gluten to relax, resulting in incredibly tender crêpes. (If you chill the batter, it will thicken; simply whisk in a tablespoon or two of water or milk to return it to its original thin consistency before cooking).

Step 4: Preheat the Pan

Place your non-stick skillet or crêpe pan over medium heat. Let it get evenly hot. Test the temperature by flicking a drop of water onto the pan; it should sizzle and evaporate immediately.

Step 5: Cook the First Crêpe

Lightly butter the pan. Using a ladle, pour about ¼ cup of batter into the center of the pan. Immediately, with one hand, lift the pan off the heat and tilt and swirl it vigorously in a circular motion so the batter spreads evenly across the entire bottom surface in a thin, even layer.

Pro Tip: The first crêpe is almost always a test. It helps you gauge the perfect heat and the right amount of batter for your pan. Don’t be discouraged!

Step 6: Flip and Finish

Return the pan to the heat. Cook for about 1-2 minutes, until the edges of the crêpe begin to look dry and lightly golden, and the bottom is set. The top surface should still look a little wet. Using your fingertips, a thin spatula, or a quick, confident flick of the wrist, carefully flip the crêpe over. Cook for another 30-45 seconds on the second side. The second side will never be as beautifully browned as the first, and that’s perfectly fine—it’s the inside of your crêpe.

Step 7: Repeat

Slide the finished crêpe onto a plate. Repeat the process with the remaining batter, stacking the crêpes on the plate as you go. You may only need to butter the pan every second or third crêpe, thanks to the butter already in the batter.

Step 8: Serve and Enjoy

Serve the crêpes warm, filled or topped with your choice of sweet or savory ingredients. To keep a large batch warm for a crowd, you can place the stacked crêpes on an oven-safe plate in a 200°F (95°C) oven while you finish cooking.

Storage and Make-Ahead Tips

• Make-Ahead Batter: The batter can be made and stored in the refrigerator for up to 24 hours before cooking.

• Leftover Crêpes: Stack any leftover, cooled crêpes, wrap them tightly in plastic wrap, and store them in the refrigerator for up to 3 days. You can also freeze them for up to 2 months, with parchment paper between each crêpe to prevent sticking.

• Reheating: To reheat, simply warm them in a dry skillet over medium heat for about 15-20 seconds per side, or wrap a stack in foil and warm in a 300°F (150°C) oven for 10-15 minutes.

Nutrition Information

Please note: The following nutrition information is estimated for one plain crêpe (using the recipe as written with sugar) and does not include any additional toppings or fillings. Values are provided as a general guideline only.

• Serving Size: 1 crêpe (based on 14 crêpes)

• Calories: 85 kcal

• Total Fat: 3.5 g

  • Saturated Fat: 1.8 g

• Cholesterol: 35 mg

• Sodium: 70 mg

• Total Carbohydrates: 10 g

  • Dietary Fiber: 0.3 g

  • Sugars: 2.5 g

• Protein: 3 g