Description
Discover how to make fluffy French crepes with this easy recipe perfect for any meal. Whether you prefer sweet or savory, these delicate, thin pancakes can be quickly whipped up using simple ingredients. They’re tender, versatile, and ideal for breakfast, brunch, or dessert.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour (Swap for gluten-free flour if desired)
- 2 tablespoons granulated sugar (Omit for a savory version)
- 1/4 teaspoon salt (Enhances flavor)
Wet Ingredients
- 2 large eggs (Adds richness)
- 2 tablespoons unsalted butter, melted (Substitute with vegetable oil for a lighter touch)
- 1 cup whole milk (Use non-dairy milk for dairy-free options)
For Cooking
- 2 tablespoons melted butter for the pan (Prevents sticking)
Instructions
- Prepare the Batter: In a mixing bowl, whisk together the flour, sugar, and salt. In a separate bowl, beat the eggs and then add the melted butter and milk. Gradually pour the wet ingredients into the dry ingredients, whisking until the batter is smooth and free of lumps. Let the batter rest for 5 minutes to improve texture.
- Heat the Pan: Place a non-stick skillet or crepe pan over medium heat. Lightly brush the pan with melted butter to prevent sticking and to add flavor.
- Cook the Crepes: Pour about 1/4 cup of batter into the center of the pan. Immediately tilt and swirl the pan to spread the batter evenly into a thin layer. Cook for about 1-2 minutes until the edges start to lift and the bottom is golden brown.
- Flip and Finish Cooking: Using a spatula, carefully flip the crepe and cook for an additional 30 seconds to 1 minute on the other side until lightly browned.
- Serve: Transfer the crepe to a plate and repeat the process with the remaining batter, adding more butter to the pan as needed. Serve warm with your favorite toppings, such as fruit, jam, Nutella, or savory fillings like cheese and ham.
Notes
- Resting the batter helps gluten relax, leading to more tender crepes.
- Adjust the batter consistency with a little extra milk if it seems too thick.
- Be gentle when flipping to avoid tearing the delicate crepes.
- Crepes can be made ahead and kept warm in a low oven or stacked between sheets of parchment paper.
