Classic Crepe Recipe | Easy Homemade French Crepes

Here's why you'll love this easy crepe recipe

I learned how to make crepes after totally ruining a few pancakes one morning. I ran out of baking powder and had to improvise. Turns out, that “mistake” has become one of my favourite breakfasts. Crepes are thin, light, and somehow feel fancy even though they’re made with the simplest ingredients. Once you get the hang of swirling the pan, they’re surprisingly easy and perfect for any time of day sweet or savoury.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Breakfast, Dessert, Snack

Cuisine: French

Calories: 110

Ingredients Method Video Notes

Ingredients

  

• 1 cup all-purpose flour
• 2 large eggs
• 1 ¼ cups milk whole milk works best for a smooth batter.
• 1 TBSP melted butter plus more for the pan.
• 1 tbsp sugar skip for savoury crepes
• ¼ TSP salt
• ½ tsp vanilla extract optional for sweet crepes

Method

 

1. In a large bowl, whisk together the flour, sugar, and salt.
2. Add the eggs and about half of the milk. Whisk until no lumps remain.
3. Slowly add the rest of the milk, melted butter, and vanilla (if using). The batter should be thin and smooth, almost like heavy cream.
4. Let the batter rest for 10–15 minutes. This helps the flour absorb the liquid and makes the crepes softer.
5. Heat a nonstick skillet over medium heat and lightly brush with butter.
6. Pour about ¼ cup of batter into the centre, quickly tilting the pan to spread it evenly.
7. Cook for about 1–2 minutes until the edges start to lift and the bottom is lightly golden.
8. Flip gently with a spatula and cook for another 30 seconds.
9. Stack finished crepes on a plate and keep them warm under a towel.

Video

Notes

• Leftover crepes store well in the fridge for up to 2 days. Just reheat in a warm pan.
• You can freeze crepes stacked with parchment paper between them.
• Use a wide, flat spatula to flip them easily without tearing.

Tips & Tricks

• Resting the batter makes a huge difference. It prevents tearing and gives a better texture.
• If the first crepe doesn’t turn out perfect, don’t worry worry, it’s like a “test pancake” to season the pan.
• For savoury crepes, skip the sugar and vanilla and try adding a pinch of herbs.
• Always whisk before pouring each batch; the flour can settle at the bottom.
• I use a small ladle to pour the batter evenly. It helps keep the crepes consistent in size.

Serving Suggestions

• Sweet: Spread with Nutella, jam, or lemon juice and sugar, then roll or fold.
• Savoury: Fill with scrambled eggs, cheese, and ham for a quick breakfast wrap.
• Dessert: Add whipped cream and fruit, drizzle with chocolate sauce, or top with ice cream.
• Anytime: I like to serve plain crepes with just butter and a drizzle of honey. Simple but so good.

Seasonal Variations

• Spring: Fill with fresh strawberries, ricotta, and a dusting of powdered sugar.
• Summer: Try crepes with peaches and cream or a spoonful of lemon curd.
• Autumn: Add cinnamon and a little nutmeg to the batter; fill with sautéed apples.
• Winter: Serve with melted chocolate and crushed peppermint or orange zest for a cozy twist.

Nutrition (per crepe):

• Calories: 110
• Protein: 4g
• Carbs: 13g
• Fat: 5g
• Fibre: 0.5g
• Sugar: 2g