Description
A simple French crepe recipe made with pantry staples, yielding light, fluffy results perfect for sweet or savory fillings. Quick to prepare and ideal for family meals or weekend brunches.
Ingredients
2 cups all-purpose flour
3 large eggs at room temperature
2 cups whole milk
2 tablespoons granulated sugar (optional)
Pinch of salt
30g (2 tablespoons) melted butter (for the batter)
Butter for cooking
Instructions
In a large bowl, add flour and salt. Make a well in the center for eggs.
Gently whisk eggs in the well, gradually incorporating flour from the edges.
Slowly pour milk into the mixture while whisking until smooth and lump-free.
Add optional sugar and melted butter, blending thoroughly.
Let the batter rest at room temperature for 30 minutes.
Preheat a non-stick skillet over medium heat. Brush with melted butter.
Pour about 1/4 cup of batter into the pan, tilting to form an even layer.
Cook until bubbles form and edges are dry, about 2 minutes per side. Flip to cook the other side.
Notes
Use whole milk for tender crepes
Cover batter tightly for storage
Leftover crepes can be stacked in an airtight container and reheated gently on the stove
Add a splash of vanilla extract (optional) for extra sweetness
Brush pan with melted butter after each crepe to prevent sticking
- Prep Time: 15
- Cook Time: 45
- Category: Gâteaux
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 crepe (approx 4 inches diameter)
- Calories: 120
- Sugar: 0.8g
- Sodium: 40mg
- Fat: 4.5g
- Saturated Fat: 2.8g
- Carbohydrates: 13g
- Fiber: 0.7g
- Protein: 3g
- Cholesterol: 36mg