Breakfast17 min
Easy17 min
This basic crepe recipe is your go-to for breakfast, dessert, or a quick meal. A lump-free batter and a short rest time make the difference between “okay” and truly silky crepes. Follow these steps and you’ll flip them confidently from the very first one.
Preparation
Instructions
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In a large bowl, whisk together the flour, sugar, and salt.
Sifting the flour helps prevent lumps right away.
Make a well, add the eggs, then whisk while adding a small splash of milk to form a thick, smooth paste.
Gradually whisk in the remaining milk, then stir in the melted butter and vanilla. The batter should be fluid.
If you spot small lumps, blend for 10 seconds or strain the batter.
Cover and rest the batter in the fridge for 30 minutes.
Resting helps crepes cook evenly and stay flexible.
Heat a nonstick pan over medium heat. Lightly grease it, pour in a small ladle of batter (about 60 ml), and swirl to coat.
Cook 45–60 seconds until the edges lift, flip, then cook 20–30 seconds more. Repeat with the remaining batter.
Keep crepes warm under a clean towel or in a low oven (80°C).
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To Conclude
Serve with maple syrup, lemon-sugar, fresh berries, or chocolate spread. For savory crepes, fill with ham and cheese, sautéed mushrooms, or spinach. For a twist, swap 1/3 of the flour for buckwheat flour or add 15 ml rum or orange blossom water to the batter.
Frequently Asked Questions
3 questions about this recipe
Resting lets the flour fully hydrate and helps the batter relax, which improves texture, reduces tearing, and makes thinner, more even crepes.
