Easy Classic Crepes
These classic crepes are light, buttery, and perfect for sweet or savory fillings—a recipe that feels fancy but is easy to make.
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Servings: 8 crepes
Ingredients
- 1⅓ cups all-purpose flour
- ¼ tsp salt
- 4 large eggs - room temperature
- 1½ cups milk - room temperature, plus 2–4 Tbsp more if needed
- ¼ cup unsalted butter - melted (plus extra for greasing the pan)
Instructions
- In a bowl, whisk the flour and salt together to combine.
- In a separate bowl, beat the eggs with milk and a portion of the melted butter.
- Pour the wet mixture into the dry ingredients and whisk until smooth.
- Cover and refrigerate the batter for at least 1 hour (up to 24 hours).
- After chilling, strain the batter through a sieve into another bowl. Add extra milk if it’s too thick—the consistency should be like heavy cream.
- Heat a non-stick skillet over medium heat. Lightly grease with melted butter.
- Pour ¼ cup of batter into the center of the pan and swirl to coat evenly.
- Cook for 1 minute, then flip and cook the other side for 30 seconds to 1 minute.
- Transfer to a plate and repeat, re-buttering the pan every 2–3 crepes.
- Stack crepes with parchment between each if needed. Serve warm with your favorite toppings.
Recipe Notes:
- Straining the batter helps eliminate lumps.
- Re-grease the pan as needed to avoid sticking.
- For best texture, rest the batter at least 30 minutes.
- Great sweet or savory—add fruit, cheese, or chocolate.
- Store leftovers in the fridge for 3 days or freeze up to 1 month.
The nutritional information provided is an estimate and is per serving.
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