How to Make Crepes (Four Ways)

A blue plate with a crepe with mixed berry and whipped cream filling. The crepe is cut open and a bite in on a fork.

These foolproof French crepes are thin, tender, and flexible with delicate lacy edges and rich buttery flavor. Fill them with sweet or savory fillings for an easy breakfast, brunch, or dessert that feels equal parts cozy and elegant.

Course Breakfast

Cuisine French

Prep Time 10

Cook Time 25

Total Time 35

Servings 8-10" crepes

Calories 173kcal

Author Jennifer Field

Equipment

Ingredients

Basic Crepe Batter (See Notes for Variations)

130 grams all-purpose flour 4.5 oz or about a cup
2 large eggs
1 Tablesppon sugar
¼ teaspoon kosher salt I use Mortons
340 grams cold milk 12 oz or 1 1/2 cups
Butter for cooking about 2 teaspoons per crepe

Instructions

Measure all ingredients into a blender jar and blend on medium speed for about 30 seconds.
Refrigerate for at least 30 minutes up to overnight.
When time to make crepes, have your batter, your pan, some melted butter and a silicone brush, and a place to put your cooked crepes all within easy reach.
Heat pan over medium heat until water sizzles when you flick a little into it.
Brush in a little bit of softened butter, then pour in about 1/4 cup crepe batter.
Immediately swirl the pan to distribute the batter evenly all over the bottom of the pan, then pour any excess back into your pitcher of batter.
Allow the crepe to cook for about 90 seconds, or until the edges start pulling back from the pan.
Carefully loosen the crepe with a thin spatula, and flip either with your fingers or with the spatula.
Cook on the other side for 30-60 seconds.
Carefully remove the cooked crepe to your "landing pad."
Repeat with the remaining batter.
You should be able to make 7-8 8-9" crepes. Batter doubles easily.
See Notes for Variations

Notes

Variations

Rich Crepes: Add 1.5 oz melted and cooled butter or oil to the batter

Lean Crepes: Substitute half the whole milk for water

Puffy Crepes: Substitute self-rising flour for the all-purpose flour with whichever version you decide to make

Chocolate crepes: Use the rich crepes variation above using butter not oil, substitute 30 grams cocoa powder for the same amount of flour, and add 1/2 teaspoon of vanilla

Why Let Your Batter Rest

There are a few reasons to let your batter rest:

To allow the flour to fully hydrate
To allow the batter to have more body (goes along with 1.)
To give the gluten a chance to relax a bit so your crepes are sturdy enough to flex, bend, and roll but not so sturdy that they bounce if you throw one on the floor
To allow the bubbles to rise to the surface of the batter and pop, thus preventing crepes with tiny holes in them

Nutrition