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Delicious easy French crepes served with sweet and savory toppings.

French Crêpes

A versatile recipe for making thin and soft French crepes, perfect for both sweet and savory fillings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 crepes
Course: Breakfast, Brunch, Dessert
Cuisine: French
Calories: 100
Ingredients Method Notes

Ingredients
  

For the crepe batter
  • 1 cup all purpose flour Regular all purpose flour is perfect.
  • 2 large eggs Help bind everything and provide a tender texture.
  • 1.25 cups milk Whole milk is great, but any kind works.
  • 2 tablespoons melted butter Plus a bit more for the pan.
  • 1 tablespoon sugar Optional for savory crepes; skip or reduce.
  • 0.25 teaspoon salt Essential for flavor.
  • 1 teaspoon vanilla Optional, mostly for sweet crepes.

Method
 

Preparation
  1. Whisk flour and salt in a bowl.
  2. Add eggs, then slowly whisk in milk to keep the mixture smooth.
  3. Whisk in melted butter, sugar, and vanilla if desired.
  4. Let the batter rest for 10 to 20 minutes, if possible.
Cooking
  1. Heat a lightly buttered nonstick pan over medium heat.
  2. Pour about 1/4 cup of batter into the pan and swirl to create a thin circle.
  3. Cook until the edges look dry and the top is mostly set, then flip and cook for another 20 to 40 seconds.
  4. Stack cooked crepes on a plate to keep warm.

Notes

Crepes can be filled with sweet or savory fillings, and they are great as a breakfast, lunch, dinner, or snack option. They can be made ahead and stored in the fridge for up to 3 days or frozen for later use.