Crepes Recipe

Here’s a classic and versatile Crepes Recipe—perfect for sweet or savory fillings, with silky, delicate results every time.

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🥞 Classic French Crepes

🎯 What They Are:

Thin, lacy pancakes made from a simple batter of eggs, milk, and flour—ideal for rolling or folding around sweet or savory fillings.

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🧾 Ingredients (Makes ~10–12 crepes):

• 1 cup (125g) all-purpose flour

• 2 large eggs

• 1 ½ cups (360ml) milk (whole or 2%)

• 2 tbsp melted butter (plus more for the pan)

• 1 tbsp granulated sugar (optional, for sweet crepes)

• ½ tsp salt

• 1 tsp vanilla extract (optional, for sweet crepes)

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👩‍🍳 Instructions:

1. Make the Batter:

1. In a blender or mixing bowl, combine flour, eggs, milk, melted butter, salt, and optional sugar/vanilla.

2. Blend or whisk until smooth (no lumps).

3. Let the batter rest for 30 minutes at room temp (or up to 24 hrs in fridge) for best texture.

2. Cook the Crepes:

1. Heat a nonstick skillet or crepe pan (8–10″) over medium heat. Lightly butter the pan.

2. Pour about ¼ cup of batter into the pan, immediately swirling to coat the bottom in a thin, even layer.

3. Cook for 1–2 minutes until edges lift and bottom is golden. Flip and cook the other side for 30 seconds to 1 minute.

4. Transfer to a plate and repeat, buttering the pan as needed.

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🍓 Sweet Filling Ideas:

• Nutella + bananas or strawberries

• Whipped cream + berries

• Lemon juice + powdered sugar

• Cinnamon apples + caramel

• Ricotta + honey + almonds

🧀 Savory Filling Ideas:

• Ham + cheese + spinach

• Smoked salmon + cream cheese + chives

• Mushrooms + gruyère

• Eggs + bacon + avocado

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❄️ Storage:

• Store cooked crepes in the fridge (covered) for up to 3 days.

• Freeze with parchment between each crepe, wrapped in foil or airtight bag.

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Would you like a buckwheat crepe recipe for savory galettes or a gluten-free version too?