These Classic French Crepes are a celebration of texture and versatility. Thin, tender, and delicately golden, they serve as the perfect canvas for both sweet and savory fillings. Whether rolled with Nutella and bananas, folded around whipped cream and berries, or simply dusted with powdered sugar, crepes offer a refined yet comforting experience.
The batter is simple—just eggs, flour, milk, and a touch of butter—but the magic lies in its smoothness and rest time, which ensures a soft, pliable crepe that won’t tear or crack. Cooked in a lightly greased pan until just golden, each crepe is a blank slate for creativity. The process is meditative: ladle, swirl, flip, and fold. And the result? A stack of crepes that look like they came straight from a Parisian café.
This recipe is ideal for brunch spreads, dessert platters, or even meal prep. You can make the batter ahead, store the crepes in the fridge, and reheat them gently when needed. They’re light, elegant, and endlessly customizable.
🧾 INGREDIENTS:
For the crepe batter:
- 1 cup all-purpose flour
- 2 large eggs
- 1½ cups milk (whole or 2%)
- 2 tbsp melted butter (plus more for greasing the pan)
- 1 tbsp granulated sugar (optional, for sweet crepes)
- ½ tsp vanilla extract (optional)
- Pinch of salt
Optional fillings & toppings:
- Nutella, jam, or honey
- Fresh fruits: strawberries, bananas, blueberries
- Whipped cream or yogurt
- Chocolate sauce or caramel drizzle
- Powdered sugar for dusting
🥣 INSTRUCTIONS:
1. Make the batter:
In a mixing bowl, whisk together flour and salt. In a separate bowl, beat the eggs and milk until smooth. Gradually add the wet mixture to the dry ingredients, whisking continuously to avoid lumps. Stir in melted butter, sugar, and vanilla if using.
For the silkiest texture, strain the batter through a fine mesh sieve. Let it rest for at least 30 minutes at room temperature—this relaxes the gluten and improves consistency.
2. Heat the pan:
Use a nonstick skillet or crepe pan. Heat over medium and brush lightly with butter. The pan should be hot but not smoking.
3. Cook the crepes:
Pour about ¼ cup of batter into the center of the pan. Immediately tilt and swirl to spread the batter into a thin, even layer. Cook for 1–2 minutes until the edges lift and the bottom is lightly golden. Flip gently with a spatula and cook for another 30 seconds.
Transfer to a plate and repeat with remaining batter, stacking crepes with parchment paper between them to prevent sticking.
4. Fill and fold:
Spread your desired filling across the center or entire surface. Roll, fold into quarters, or create triangles. Drizzle with sauce or dust with powdered sugar for a finishing touch.
🍽 SERVING NOTES:
- Serve warm or at room temperature.
- For savory crepes, omit sugar and vanilla, and fill with sautéed mushrooms, cheese, or eggs.
- Store leftover crepes in the fridge for up to 3 days or freeze for longer shelf life.