Classic French Crepes

Thin, delicate pancakes perfect for sweet or savory fillings.

By Cressio Rinaldi

A crepe is a very thin pancake, and the batter is one of the simplest in cooking: flour, milk, eggs, melted butter and a pinch of salt. All of the skill is in the pan. It takes a little practice to swirl the batter thin and flip it without tearing, but once you have the feel, you can make a stack in minutes.

The batter is made in a blender, which gets rid of lumps in seconds. It should be thin, about the thickness of heavy cream, so it runs across the pan. If you can, let it rest for 30 minutes before cooking. This lets the flour absorb the liquid and the bubbles settle, and the crepes come out smoother and more tender.

This recipe makes about eight crepes, enough for four people. Expect the first one to be a test. It almost always is.

Read this first

1. The batter should be thin like heavy cream. Add a splash of milk if it is too thick.
2. Use a hot, lightly oiled pan, and swirl quickly.
3. The first crepe is a test. Don’t worry.

Prep time: 10 mins · Cook time: 15 mins · Serves 4

Ingredients

• 1 cup All-purpose flour
• 1.5 cups Milk
• 2 Eggs
• 2 tbsp Melted butter
• A pinch Salt

Instructions

1. Blend flour, milk, eggs, butter, and salt until smooth. Look for: A smooth, thin batter that pours like heavy cream.
2. Heat a lightly oiled skillet over medium heat. Look for: The pan is hot enough that a drop of water sizzles, and the oil shimmers lightly.
3. Pour a small amount of batter, tilting the pan to coat quickly. Look for: A thin, even, lacy layer of batter, with no thick spots.
4. Cook for 1-2 minutes per side until lightly browned. Look for: Golden underside, curling edges, and a crepe that slides when the pan is shaken.

Nutrition

Amount per serving. Nutritional values are estimates calculated from the ingredients above and can vary.

• Calories: 250
• Fat: 10g
• Saturated Fat: 5g
• Carbohydrates: 28g
• Fiber: 1g
• Sugar: 5g
• Protein: 9g
• Sodium: 120mg
• Cholesterol: 120mg

Notes

• Storage: Stack cooled crepes between sheets of parchment or wax paper and refrigerate for up to 3 days.
• Freezing: Freeze the stacked, separated crepes for up to 2 months — thaw before filling.
• Thin Batter: The batter should be noticeably thinner than pancake batter — that's what lets it spread into a thin, even layer when you tilt the pan.

Cook It With Me

Blend the batter

Put the 1 cup of flour, 1 1/2 cups of milk, 2 eggs, 2 tablespoons of melted butter and a pinch of salt in a blender. Blend until completely smooth, about 20 seconds. If you have time, let the batter rest for 30 minutes.

Heat the pan

Heat a lightly oiled 8 to 10 inch non-stick skillet over medium heat. The pan is ready when a drop of water sizzles.

Pour and swirl

Pour in about 3 tablespoons of batter, which is a small amount, and immediately tilt and swirl the pan to coat the bottom in a thin, even layer.

Cook

Cook for 1 to 2 minutes, until the edges look dry and start to curl and the underside is lightly browned. Loosen the edges with a spatula, flip and cook for another 30 seconds to 1 minute. Stack the finished crepes on a plate.

The Ingredients, One by One

All-purpose flour

One cup is enough for about eight crepes. Resting the batter lets the flour hydrate fully.

Milk

1 1/2 cups makes a thin batter. Whole milk gives the best flavor.

Eggs

Two eggs give structure and richness, so the crepes are strong enough to flip.

Melted butter

Adds flavor and helps the crepes release from the pan. Let it cool slightly before blending.

Salt

A pinch, which balances the sweetness of any filling.

The Technique Behind It

Why the batter is thin

A thin batter spreads easily and cooks in a minute, giving a delicate, paper-thin crepe.

Why rest the batter

The flour absorbs liquid and relaxes. The crepes tear less and turn out more tender.

Why swirl fast

The batter sets as soon as it touches the hot pan. A quick swirl spreads it before it does.

Mistakes That Cost You the Dish

• A thick batter The crepes are heavy like pancakes.
• A pan that is too hot The batter sets before you can swirl.
• Flipping too early They tear.
• Too much batter The crepe is thick.
• Skipping the oil The first crepe sticks.

Fix It: If This Happens, Do This

Problem	Likely cause	Fix
Crepes tear	Flipped early or batter too thick	Wait until the edges curl and thin the batter.
Crepes are thick	Too much batter	Use less and swirl faster.
Crepes are rubbery	Overcooked	Cook less.
Batter is lumpy	Not blended enough	Blend again or strain.
Crepes stick	Pan not oiled	Use a little more oil.

What Each Ingredient Does (and What You Can Swap)

Ingredient	Its job	Swap, and what changes
All-purpose flour	Structure	Buckwheat flour makes savory galettes.
Milk	Liquid	Plant-based milk works.
Butter	Flavor	Oil works.
Sugar	Sweet crepes	Add a tablespoon of sugar and vanilla.
Eggs	Structure	Not easily replaced.

Plan Ahead

• Make ahead: The batter keeps for 24 hours.
• Fridge: Cooked crepes keep for 3 days, wrapped.
• Reheat: In a warm pan for 20 seconds.
• Freezer: Freeze with parchment between them for 2 months.

What to Serve With It

For sweet crepes, serve with lemon and sugar, Nutella, jam, berries or whipped cream. For savory, fill with ham and cheese, spinach and mushrooms or an egg.

Questions People Ask

About the Author

Cressio Rinaldi

Cressio Rinaldi is the recipe developer behind Cressio Recipes. He cooks, tests, and writes every recipe on the site himself — refining each one until it's simple enough for a weeknight and good enough to make again. He's not a trained chef, just someone who cooks constantly and pays close attention to what actually makes a recipe work.