Crêpe Recipe

Overhead image of three golden crepes with crisp edges folded into quarters on a white plate.

4.91 from 10 votes

The best ultra-thin homemade Crêpes with perfectly crispy edges. Endlessly versatile, enjoy these French-style pancakes with all of your favorite sweet or savory toppings!

Prep Time10

Cook Time20

Total Time30

Servings: crepes

Calories: 171kcal

Chef: Jessica Randhawa

Ingredients

▢ 2 cup whole milk - at room temperature
▢ 3 large eggs - at room temperature
▢ 2 tablespoon butter - melted
▢ 1 teaspoon vanilla extract
▢ 1½ cups all-purpose flour
▢ 2 tablespoon sugar
▢ ¼ teaspoon salt

Instructions

Combine the milk, eggs, butter, and vanilla in a large bowl. Whisk until well combined. In a separate bowl, whisk together the flour, sugar, and salt.
Gradually add the wet ingredients to the dry ingredients, whisking continuously until the batter is smooth and free of lumps. Let the batter rest and chill for about 10-30 minutes to allow the flour to hydrate fully.
Heat a non-stick skillet or crepe pan over medium heat. Lightly spray the pan with butter, then wipe any excess with a paper towel.
Pour about ⅓ cup of the crepe batter into the center of the pan and quickly swirl the pan to spread the batter evenly and thinly over the surface of the pan.
Cook the crepe for about 3-4 minutes, or until it's golden brown, the edges start to lift from the pan, and the surface is set. Use 1-2 spatulas to gently flip the crepe and cook for an additional minute on the other side. Adjust the heat if necessary to prevent burning.
Transfer the cooked crepe to a plate and repeat the process with the remaining batter, lightly greasing the pan before each crepe.
Serve with your choice of toppings if desired.

Notes

To store leftover crepes: Allow them to cool, then place them in a stack, separating each with a piece of parchment paper or wax paper. Place the crepes in an airtight container or wrap them tightly in plastic wrap or aluminum foil. Store in the refrigerator for up to about five days.

To freeze leftover crepes: Allow them to cool, then place them in a stack, separating each with a piece of parchment paper or wax paper. Wrap them tightly in plastic wrap or aluminum foil and transfer them to a freezer bag. Store in the freezer for up to about two months.

Nutrition

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