French Crêpes Recipe
French · Main course · 30 min total
Thin, delicate French crêpes that are perfect for both sweet and savory fillings. This recipe yields a classic batter that cooks up golden and tender.
10
min prep
min prep
20
min cook
min cook
4
servings
servings
200
kcal/serving
kcal/serving
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar (optional, for sweet crêpes)
Instructions
- In a large mixing bowl, whisk together the flour and salt. Make a well in the center and crack the eggs into it. Gradually whisk the eggs into the flour, then slowly add the milk and water, whisking until smooth. Stir in the melted butter and sugar if using. The batter should be thin; if too thick, add a little more water.
- Cover the bowl and refrigerate for at least 30 minutes (or up to 24 hours) to allow the gluten to relax. This step is essential for tender crêpes.
- Heat a non-stick skillet or crêpe pan over medium heat. Lightly butter the pan. Pour about 1/4 cup of batter into the center of the pan, then quickly tilt and swirl the pan to spread the batter evenly into a thin circle.
- Cook for about 1 minute, until the edges are lightly golden and the surface looks set. Flip the crêpe using a spatula or your fingers, and cook the other side for about 30 seconds.
- Transfer the cooked crêpe to a plate. Repeat with the remaining batter, stacking the crêpes on top of each other. Serve warm with your choice of fillings.
Tips
- For savory crêpes, omit the sugar and add fresh herbs like chives or parsley to the batter.
- Crêpes can be made ahead and stored in the refrigerator for up to 2 days, or frozen for up to 1 month. Reheat in a warm skillet.
- Serve with lemon juice and sugar, Nutella, fresh fruit, or ham and cheese for a savory option.
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