Name: Classic French Crêpes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: French
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 crêpes); ½ tsp salt; ½ tsp vanilla extract (optional, for sweet crêpes)

Light, lacy, and delicately thin, these classic French crêpes are my go-to choice when I want something versatile and elegant. I love that they can easily be filled with sweet spreads like Nutella or jam, or turned into savory creations with cheese, sautéed vegetables, or herbs. The batter comes together in minutes and cooks up beautifully in a hot skillet, making it perfect for both breakfast and dessert. Classic French Crêpes

Why You’ll Love This Recipe

I love how this recipe delivers crêpes that are ultra-thin and tender, with just the right amount of flexibility to fold or roll without tearing. It’s incredibly simple to make with ingredients I usually already have in the kitchen. Whether I’m craving something sweet or savory, I can count on this batter to deliver perfect results every time. Plus, the batter rests just long enough to enhance the texture without requiring too much patience.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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 crêpes)
½ tsp salt
½ tsp vanilla extract (optional, for sweet crêpes)

directions

I start by whisking together the flour, salt, and sugar (if using) in a mixing bowl.
In a separate bowl, I beat the eggs, then add the milk and vanilla extract.
I gradually whisk the wet ingredients into the dry ones until the batter is smooth.
I stir in the melted butter or oil, then let the batter rest for 15 to 30 minutes.
I heat a non-stick skillet over medium heat and lightly grease it.
I pour about ¼ cup of batter into the pan, swirling it to cover the bottom evenly.
I cook each crêpe for 1 to 2 minutes, just until the edges begin to lift, then flip and cook for another 30 seconds.
I repeat with the rest of the batter, stacking the crêpes on a plate. I like to serve them warm with my favorite toppings like Nutella, fresh fruits, or jam.

Servings and timing

This recipe makes about 10 crêpes.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes (plus 15–30 minutes resting time)

Variations

Sweet crêpes: I like to add a touch of vanilla and sugar, then fill them with fruit, whipped cream, or chocolate.
Savory crêpes: I skip the sugar and vanilla, then fill them with cheese, sautéed spinach, mushrooms, or herbs.
Dairy-free: I swap the milk with almond or oat milk and use oil instead of butter.
Gluten-free: I’ve had great results using a 1:1 gluten-free flour blend.
Herb-infused: For savory crêpes, I sometimes mix in finely chopped herbs like parsley or chives.

storage/reheating

I store leftover crêpes in the fridge, stacked with parchment or wax paper between each one, then wrapped tightly in plastic wrap or placed in an airtight container. They keep well for up to 3 days.

To reheat, I simply warm them in a non-stick skillet over low heat or microwave them briefly for about 10–15 seconds per crêpe. I also freeze them flat with paper between layers and reheat directly from frozen on a warm skillet.

FAQs

How do I prevent crêpes from tearing?

I make sure the batter is smooth and well-rested. Cooking over medium heat and using a non-stick pan also helps keep them intact when flipping.

Can I make the batter ahead of time?

Yes, I often make the batter the night before and let it rest in the fridge. It makes breakfast a breeze.

Why are my crêpes too thick?

If the batter is too thick, I thin it with a tablespoon or two of milk. It should have a consistency similar to heavy cream.

What’s the best pan for making crêpes?

I prefer using a non-stick skillet or a traditional crêpe pan. They distribute heat evenly and make flipping easier.

Can I fill crêpes after they cool?

Absolutely. I let them cool completely, then store and fill them later. They’re just as flexible and delicious once reheated.

Conclusion

These classic French crêpes are one of those simple pleasures I come back to again and again. They’re endlessly customizable and come together with just a few pantry staples. Whether I’m in the mood for something sweet or savory, I know I can rely on this recipe to deliver delicate, delicious results every time.