Description
Thin and soft French crepes made with a simple batter of flour, milk, eggs, and butter. Quick to mix, easy to cook, and perfect with any sweet or savory filling.
Ingredients
- 250 g (2 cups) all-purpose flour
- 1 tbsp granulated sugar
- 1 pinch salt
- 4 eggs, room temperature
- 500 ml (2 cups) milk (regular or plant-based)
- 50 g (1/4 cup) unsalted butter, melted
Instructions
- Put the flour, sugar, and salt in a bowl and make a well.
- Add the eggs and whisk from the center, pulling in the dry ingredients.
- Slowly pour in the milk while whisking until the batter is smooth.
- Add the melted butter and mix again.
- Adjust the texture: add a splash of milk if too thick, or a little flour if too thin.
- Heat a non-stick crepe pan, lightly grease it, and pour a small ladle of batter.
- Swirl to spread a thin layer and cook 1–2 minutes per side until golden.
Notes
Storage : Keep cooked crepes in the fridge for 1–2 days or freeze them for up to 3 months.
Tips:
- Use a kitchen scale for the most accurate batter.
- Let the batter rest 30 minutes for softer crepes.
- Keep the batter thin so the crepes spread easily.
- Use a hot non-stick pan for easy flipping.
- The first crepe is usually a test — adjust heat if needed.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: breakfast, Dessert, snack
- Cuisine: French
Nutrition
- Calories: 154
- Sugar: 4
- Sodium: 56
- Fat: 4
- Saturated Fat: 2
- Carbohydrates: 23
- Fiber: 1
- Protein: 7
- Cholesterol: 71