Crêpes

Why You’ll Love This Recipe

Crêpes are delicate, thin French pancakes that can be enjoyed with a wide variety of sweet or savory fillings. Their versatility makes them ideal for breakfast, brunch, or dessert. Whether rolled, folded, or stacked, crêpes offer an elegant presentation and a light, tender texture that pairs beautifully with everything from fresh fruit and whipped cream to cheese and ham.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
eggs
milk
water
unsalted butter (melted)
salt
vanilla extract (optional for sweet crêpes)
sugar (optional for sweet crêpes)

directions

In a large mixing bowl, whisk the eggs, milk, water, melted butter, and vanilla extract (if using) until well combined.

Gradually add the flour and salt, whisking until the batter is smooth and free of lumps.

Let the batter rest for at least 30 minutes at room temperature (or refrigerate up to overnight) to ensure tender crêpes.

Heat a lightly buttered nonstick skillet or crêpe pan over medium heat.

Pour about 1/4 cup of batter into the pan, tilting it to spread the batter thinly and evenly across the surface.

Cook for 1-2 minutes or until the edges begin to lift and the bottom is lightly golden.

Flip and cook the other side for 30 seconds to 1 minute.

Transfer to a plate and repeat with the remaining batter, stacking the crêpes with parchment paper in between if desired.

Fill with your choice of sweet or savory ingredients and fold or roll as preferred.

Servings and timing

This recipe yields approximately 12 crêpes.
Preparation time: 10 minutes
Resting time: 30 minutes
Cooking time: 20 minutes
Total time: 1 hour

Variations

Use buckwheat flour for traditional savory Breton galettes.
Add herbs or cheese to the batter for savory versions.
Try cocoa powder or citrus zest for dessert-style crêpes.
Serve with Nutella, berries, whipped cream, or lemon and sugar.

storage/reheating

Store cooked crêpes in the refrigerator for up to 3 days, stacked with parchment paper and wrapped tightly.
Reheat in a skillet or microwave for a few seconds until warm.
Crêpes can also be frozen for up to 2 months; thaw before reheating.

FAQs

Can I make the batter ahead of time?
Yes, the batter can be made and refrigerated up to 24 hours in advance.

Why do I need to let the batter rest?
Resting allows the flour to absorb the liquid fully, resulting in more tender crêpes.

Can I use a blender to make the batter?
Yes, blending ensures a smooth texture and saves time.

Do I need a special crêpe pan?
No, a good nonstick skillet works perfectly fine.

Why are my crêpes rubbery?
Overcooking or too much flour can lead to tough crêpes—measure carefully and cook briefly.

Can I make gluten-free crêpes?
Yes, use a gluten-free all-purpose flour blend for a similar result.

What can I fill my crêpes with?
Popular sweet options include jam, fruit, Nutella, and whipped cream. Savory choices include cheese, ham, eggs, and vegetables.

How thin should the batter be?
It should be thin and pourable, similar to heavy cream.

Can I double the recipe?
Absolutely, crêpes are great for feeding a crowd.

Are crêpes kid-friendly?
Yes, they can be customized with kid-approved fillings and are fun to eat.

Conclusion

Crêpes are a simple yet elegant dish that can be tailored to any taste, time of day, or occasion. Once you master the basic technique, you’ll find endless possibilities to enjoy this French classic. Whether you go sweet or savory, crêpes are sure to impress and satisfy.

Print