Classic French Crepes

Classic French crepes are whisper-thin, tender and endlessly versatile — equally at home with Nutella and berries or a simple squeeze of lemon and sugar. With just a handful of pantry ingredients and one good pan, you can master them in under an hour.

Prep time

10 mins (+ 30 min batter rest)

Cook time

25 mins

Total time

35 mins (+ 30 min rest)

Servings

8 crepes

Calories

160

Ingredients

• 1 cup (125 g) all-purpose flour
• 2 large eggs
• 1 1/4 cups (300 ml) whole milk
• 2 tablespoons melted butter, plus more for the pan
• 2 tablespoons granulated sugar
• 1/4 teaspoon fine salt
• 1 teaspoon vanilla extract
• Fillings of choice: Nutella, jam, fresh berries, or lemon and sugar

Instructions

1. Whisk the flour, sugar and salt in a large bowl. Add the eggs and whisk until smooth, then pour in the milk a little at a time, whisking constantly to avoid lumps. Stir in the melted butter and vanilla until the batter is silky.
2. Let the batter rest for 30 minutes at room temperature. This hydrates the flour and gives you tender crepes that tear less easily.
3. Heat an 8-inch nonstick skillet over medium heat and brush it lightly with melted butter.
4. Pour in a scant 1/4 cup of batter and immediately tilt and swirl the pan so the batter coats the bottom in a thin, even layer.
5. Cook for 1 to 2 minutes until the edges lift easily and the underside is lightly golden.
6. Flip with a thin spatula or your fingers and cook 30 to 60 seconds more on the second side.
7. Slide onto a plate and repeat with the remaining batter, brushing the pan with a little butter as needed. Stack the crepes with parchment between them if you like.
8. Fill each crepe with your chosen filling, fold or roll it up, and serve warm.

Pro tips

• Do not judge by the first crepe — it is always the test one that seasons the pan.
• Keep the heat at medium; too hot and the crepes brown before they set, too cool and they turn rubbery.
• If the batter thickens as it sits, whisk in a tablespoon or two of milk until it flows like thin cream.
• Keep finished crepes warm in a 200 F (95 C) oven, loosely covered with foil, while you cook the rest.

Frequently asked questions