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Classic French Crepes on a platter and on a pink plate with strawberries on a green cloth

Classic French Crepes (with a gluten-free option)

  • Author: Whip & Wander
  • Prep Time: 5 minutes
  • Chill Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 55 minutes
  • Yield: 5 servings 1x
  • Category: Breakfast & Brunch
  • Method: Stovetop
  • Cuisine: French

Description

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.


Ingredients

Scale
  • 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

Instructions

  1. Melt butter in a small bowl in the microwave in 15-second increments until melted. Reserve to the side to cool slightly.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve warm with your choice of sweet or savory fillings. Crepes can be rolled or folded depending on your preference.

Notes

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.


Nutrition

  • 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

Keywords: Crepes