🥞 Classic French Crêpes

Makes: about 8–10 crêpes

Ingredients

  • 1 cup (125 g) all-purpose flour
  • 2 large eggs
  • 1½ cups (360 mL) milk
  • 2 tbsp melted butter, plus a little for the pan
  • 1 tbsp sugar — optional for sweet crêpes
  • ½ tsp vanilla — optional
  • Pinch of salt

Instructions

  1. Whisk the eggs and milk together.
  2. Gradually whisk in the flour and salt until smooth.
  3. Stir in the melted butter. Add sugar and vanilla if making sweet crêpes.
  4. Let the batter rest for 15–30 minutes if possible. This makes the crêpes more tender.
  5. Heat a nonstick skillet over medium heat and lightly butter it.
  6. Pour in about ¼ cup of batter, immediately swirling the pan to spread it into a very thin layer.
  7. Cook for about 45–60 seconds, until the edges look dry and lightly golden.
  8. Flip and cook another 15–30 seconds.
  9. Repeat with the remaining batter, lightly buttering the pan as needed.

For sweet crêpes: Fill with strawberries and yogurt, banana and peanut butter, lemon and a little sugar, or Nutella.

For savory crêpes: Skip the sugar and vanilla and fill with spinach, mushrooms, cheese, eggs, chicken, or smoked salmon.

Tip: If the batter seems too thick to swirl easily, add 1–2 tablespoons of milk. The batter should be noticeably thinner than pancake batter.