Description
Light, lacy, and delicately thin, these classic French crêpes are versatile enough for sweet or savory fillings. Easy to make and endlessly customizable, they’re perfect 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 crêpes)
- ½ tsp salt
- ½ tsp vanilla extract (optional, for sweet crêpes)
Instructions
- Whisk together the flour, salt, and sugar (if using) in a mixing bowl.
- In a separate bowl, beat the eggs, then whisk in the milk and vanilla extract (if using).
- Gradually whisk the wet ingredients into the dry ingredients until the batter is smooth.
- Stir in the 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 skillet, swirling it to cover the bottom evenly.
- Cook for 1–2 minutes until the edges lift, then flip and cook for another 30 seconds.
- Repeat with remaining batter. Stack crêpes and serve warm with desired toppings.
Notes
- Resting the batter helps achieve a tender texture.
- For sweet crêpes, include sugar and vanilla; omit for savory.
- Adjust batter consistency with extra milk if too thick.
- Use a non-stick or crêpe pan for best results.
- Store with parchment between layers to prevent sticking.
Nutrition
- Serving Size: 1 crêpe
- Calories: 150
- Sugar: 1g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 55mg
