Classic French Crêpes

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Crêpes are one of those deceptively simple recipes that reward attention to detail. Done right, they’re paper-thin and tender, with lacy golden edges and a subtle butteriness that pairs just as beautifully with lemon sugar as it does with ham and gruyère. Once you learn to make crêpes, you can stuff them with whatever your heart desires, almost like tortillas :)

There’s something quietly luxurious about the act of making crêpes. Whisking the batter, swirling it gently across a hot pan, flipping it—it feels both soothing and celebratory. They also make you look like a total domestic god or goddess with minimal effort. Sunday brunch with friends? Stack them high with whipped cream and berries. Cozy solo breakfast? One crêpe, folded into quarters with a smear of jam and cup of coffee, feels like a ritual.

Whether you’re brand new to crêpes or looking to perfect your technique, this recipe is for you.

“I used to be intimidated by crêpes, but this post broke it down so clearly! Mine turned out light and delicious—and now I want to host a crêpe brunch for my girlfriends!”

— Trudy S

WHAT YOU’LL NEED FOR CLASSIC FRENCH CRÊPES

EGGS * WHOLE MILK * ALL-PURPOSE FLOUR * UNSALTED BUTTER * SUGAR * FINE SEA SALT * VANILLA EXTRACT (OPTIONAL) * A 9” NONSTICK OR BLUE STEEL CRÊPE PAN, CRÊPE TURNER

Prep time: 10 minutes
Resting time: 30 minutes minimum (overnight preferred)
Cook time: ~30 minutes
Yield: About 16 crêpes (8-inch)

INGREDIENTS

• 4 large eggs

• 2 ¼ cups (560 ml) whole milk

• 1 1/2 cup (180g) all-purpose flour

• 2 tablespoons (25g) granulated sugar (omit or reduce for savory)

• 4 tablespoons (60g) unsalted butter, melted and slightly cooled, plus more for greasing the pan

• 1/2 teaspoon fine sea salt

• 1 teaspoon vanilla extract (optional for sweet crêpes)

INSTRUCTIONS

1. Mise en Place: Measure out all your ingredients. Bring your eggs and milk to room temperature. Melt the butter and set it aside to cool slightly. Sift your flour to avoid lumps in the batter.

Mise en place

2. Make the batter: In a large bowl, whisk together the eggs, milk, sugar, and salt. Gradually add the sifted flour, whisking continuously to avoid lumps. Once the flour is incorporated, whisk in the melted butter and optional vanilla extract.

Alternative: You can also use a blender: blend the ingredients in the same order as above, blending each addition for 15-20 seconds.

Make the batter

3. Refrigerate and rest the batter. Pour the batter through a fine mesh sieve into another bowl. This step ensures silky-smooth crêpes. Cover and refrigerate for at least 30 minutes (and up to overnight). Resting allows the flour to hydrate and gluten to relax—crucial for tenderness.

Refrigerate and rest the batter

4. Preheat and season your pan: Place your crêpe pan or nonstick skillet over medium heat. Lightly brush with butter. The pan should be hot but not smoking.

Preheat and season your pan

5. Cook your crepes: Pour about ¼ cup of batter into the center of the pan. Quickly tilt and swirl to coat the bottom in a thin, even layer. Cook for 1–2 minutes until the edges look set and golden. Flip with a crêpe turner or an offset spatula and cook the second side for 20–30 seconds.

Don’t worry about the first crêpe. The French have a saying: La première crêpe est pour le chien, meaning, the first crêpe is for the dog. It’s often the sacrificial one. Your pan is just finding its groove.

Cook the crêpes

6. Keep warm and serve: Place finished crêpes on a plate covered loosely with foil. Serve warm with fillings of your choice.

Stack and keep warm. Serve with filling of choice.

FAVORITE FILLINGS

Sweet:

• Jam or preserves

• Lemon juice & sugar

• Nutella & banana slices

• Whipped mascarpone & macerated berries

• Honey, cinnamon & Greek yogurt

• Salted caramel with toasted nuts

Savory:

• Ham + gruyère + a sunny-side-up egg (classic crêpe complète)

• Sautéed mushrooms + spinach + goat cheese

• Smoked salmon + crème fraîche + chives

Storage: Stack cooled crêpes between layers of parchment and refrigerate for up to 3 days, or freeze for up to 2 months. Reheat in a skillet or microwave for 10–15 seconds.

 Pro Tips:

1. Consistency is key. The batter should be thinner than pancake batter—almost like heavy cream. If it seems too thick after resting, whisk in a tablespoon or two of milk to loosen it.

2. Rest your batter. Don’t skip the chill. One hour is minimum; overnight is ideal. It leads to more supple, lacy crêpes.

3. Use a small ladle or measuring cup to portion your batter and ensure even crêpes.

4. Swipe with butter between each crêpe to prevent sticking and add a whisper of richness.

5. Blue steel pans (like De Buyer) create the crispiest edges and best caramelization—but a quality nonstick skillet works beautifully too.

✨ Let’s Bake Together

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