Thankfully, Classic French Crepes are super simple to make and enjoy at home. Delicate, paper-thin pancakes perfect for rolling or folding around your chosen fillings. These crepes are a favorite of ours for a sweet weekend brunch but also make a lovely wrap for savory fillings at lunch as well.
- 2 tbsp unsalted butter, melted, plus more to coat pan
- 120 g (about 1 cup) all-purpose flour (may substitute for an equal measure of Bob’s Red Mill Gluten Free 1-to-1 Baking Flour)
- 1 tbsp granulated sugar (omit for savory crepes)
- 1/8th tsp Kosher salt
- 8 oz (1 cup) whole milk
- 2 oz (1/4 cup) water
- 2 large eggs
- 1 tsp vanilla extract – or – almond extract (omit altogether for savory crepes)
- Optional: pinch ground nutmeg
- Melt butter in a small bowl in the microwave in 15-second increments until melted. Reserve to the side to cool slightly.
- In a large mixing bowl, combine the flour, sugar (unless omitting for savory crepes), salt, milk, water, eggs, vanilla (unless omitting for savory crepes), and the reserved 2 tbsp of melted butter. Using a whisk, hand mixer, or immersion blender whisk/blend until smooth and silky. Cover the bowl with a lid or sealing wrap and chill in the fridge for a minimum of 30 minutes. The batter can also be made and chilled the night before you plan to use it.
- Once chilled, remove the batter from the fridge. There may be some separation so I like to give it a quick stir until smooth again.
- Preheat a 10-inch non-stick skillet over medium-low heat. Add about a tsp of butter to the pan and swirl to coat. You want a nice thin layer so there’s no need to over-butter if using a non-stick pan.
- Add roughly 3 tbsp crepe batter into the pan and working quickly tilt and swirl the pan to coat the batter across the pan in a thin round layer. You’ll want to work quickly once the batter hits the pan so it’s not worth it to measure precisely; I use a 1/4 cup measuring cup to scoop my batter and fill it roughly 3/4 of the way full. If your chosen pan is larger or smaller you’ll want to adjust the amount of batter you use accordingly.
- Cook for 1-2 minutes until you can see the edges of the crepe are setting and turning just barely golden, then gently flip and cook an additional 30-60 seconds on the opposite side. Repeat with the remaining batter. If you find that your crepes are sticking, you can add additional butter, but I find that I generally don’t need it.
- Serve warm with your choice of sweet or savory fillings. Crepes can be rolled or folded depending on your preference.
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Nutritional information was calculated using traditional all-purpose flour (not gluten-free) as well as the sugar and vanilla.
- Serving Size: 2 crepes
- Calories: 198
- Sugar: 6 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 93 mg