Classic French Crêpes
Light, thin, and endlessly versatile French crêpes are a simple yet elegant dish perfect for breakfast, brunch, or dessert. Fill them with your favorite sweet or savory ingredients and enjoy a taste of France at home!
Equipment
- Non-stick frying pan
- Mixing Bowl
- Whisk or blender
- Spatula
Ingredients
Crêpe Batter
- 1 cup all-purpose flour
- 1 1/4 cups whole milk
- 2 eggs large
- 2 tbsp unsalted butter melted
- 1/2 cup water
- salt a pinch
- 1 tsp vanilla extract optional, for sweet crêpes
Filling Suggestions
- fresh berries, banana slices, Nutella, lemon juice with sugar, whipped cream, powdered sugar for sweet crêpes
- sautéed mushrooms, ham, grated cheese, spinach, béchamel sauce for savory crêpes
Instructions
- Gather all tools and ingredients, including a non-stick frying pan or crêpe pan, mixing bowl, whisk or blender, and spatula.
- In a mixing bowl, combine flour and salt. Create a well in the center and add eggs. Gradually whisk in milk, water, and melted butter until smooth. Stir in vanilla extract if using. Alternatively, blend all ingredients together.
- Let the batter rest for 30 minutes at room temperature to allow the flour to fully absorb the liquid.
- Heat your non-stick pan over medium heat. Lightly grease with butter or oil.
- Pour about 1/4 cup of batter into the pan. Swirl to evenly coat the bottom. Cook for 1-2 minutes until edges lift, then flip and cook the other side for 30 seconds to 1 minute.
- Transfer cooked crêpes to a warm plate. Repeat with remaining batter.
- Fill crêpes with your favorite sweet or savory fillings. Fold or roll and serve warm.
Notes
Crêpes are incredibly versatile! Customize with any filling you like. Batter can be made ahead and stored in the fridge for up to 2 days.