I finally nailed how to Make Crepes At Home with six pantry staples and the thin, delicate results look and taste like something you’d pay for at a bistro.

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I’m obsessed with these thin, floppy crepes. I love how simple they feel and how selfish I get folding one over Nutella at midnight.

Make crepes at home with just pantry staples and a tiny bit of kitchen patience. I adore the paper-thin silk from batter made with all-purpose flour and eggs, how it teases every filling.

Recipe for crepes easy, but don’t mistake easy for boring. These need no gimmicks.

That fragile edge you tear with your fork. I want them every morning, every dessert, every lazy afternoon snack.

I’d fight for a plate daily. No regrets.

Just cravings.

Ingredients

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Flour gives structure and that tender chew you want in a thin crepe.
Eggs add protein, help it hold together, and give a slight richness.
Basically milk thins the batter, keeps it soft, and adds subtle creaminess.
Plus melted butter gives silkiness and a toasty, buttery finish you’ll love.
Sugar brings a gentle sweet edge and helps browning on the hot pan.
Basically salt wakes up the flavors, balances sweetness, and keeps it interesting.

Ingredient Quantities

1 cup (120 g) all-purpose flour

2 large eggs

1 1/4 cups (300 ml) milk

2 tablespoons (30 g) unsalted butter, melted

1 tablespoon granulated sugar

1/4 teaspoon fine salt

How to Make this

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1. Sift the flour into a large bowl, add the sugar and salt, and give it a quick whisk so it’s all mixed and lump free.

2. In a separate bowl beat the eggs lightly, then whisk in about half the milk until smooth.

3. Pour the egg mixture into the flour and gently whisk until you have a smooth paste, then slowly add the rest of the milk while whisking to make a thin batter. If it feels too thick add a splash more milk, it should be like heavy cream.

4. Stir in the melted butter until incorporated; this keeps crepes from sticking and adds flavor. Let the batter rest at room temperature for 20 to 30 minutes if you can — it helps the gluten relax and makes thinner crepes.

5. Heat a nonstick skillet over medium heat until hot but not smoking. Lightly brush or wipe with a little melted butter or oil and keep a folded paper towel nearby to re-grease between crepes.

6. Pour about 1/4 cup of batter into the center of the pan, immediately pick up the pan and tilt and swirl so the batter coats the bottom in a thin, even layer. You want it very thin.

7. Cook until the edges look dry and the top is set, about 30 to 60 seconds, then run a thin spatula around the edge and flip; cook the other side about 10 to 20 seconds. Don’t overcook or they get rubbery.

8. Transfer to a plate and stack with parchment or a clean towel between if making many. Keep warm in a very low oven (about 200 F / 90 C) or cover loosely with foil.

9. If batter thickens as you go, whisk in a tablespoon or two of milk to loosen it. Serve immediately with your favorite fillings or toppings.

Equipment Needed

1. Large mixing bowl
2. Fine mesh sieve or sifter
3. Whisk
4. Measuring cups and spoons (including a 1/4 cup)
5. Small bowl or jug for beaten eggs and milk
6. Nonstick skillet (8 to 10 inch)
7. Thin spatula or crepe turner
8. Pastry brush or folded paper towel for greasing the pan
9. Plate with parchment paper or a clean towel for stacking and an oven or warming tray to keep crepes warm

FAQ

Q: Can I make the batter ahead of time? A: Yes, you can refrigerate the batter in a covered container up to 24 hours. Give it a gentle whisk before cooking because it may separate a bit.

Q: Why are my crepes tearing when I flip them? A: Usually the pan is too cold or the crepes aren't cooked enough on the first side. Make sure edges lift and the bottom is set before flipping, and use a thin spatula.

Q: How do I make them thinner or thicker? A: For thinner crepes add a little more milk. For thicker, use slightly less milk. Adjust by a tablespoon at a time until you like the pour.

Q: Can I make them gluten free? A: Yes, swap in a 1 to 1 gluten free flour blend, but texture may be a touch different and some blends need an extra egg for structure.

Q: How should I store leftovers? A: Stack cooled crepes with parchment between them, wrap, and refrigerate up to 3 days. Reheat gently in a low oven or quick fry in a pan.

Q: Any tricks for savory crepes? A: Leave out the sugar, add a pinch more salt, and fold in fresh herbs to the batter or use fillings like sautéed mushrooms, ham, cheese and a fried egg.

Basic Crepe Recipe Substitutions and Variations

Basic Crepe Recipe
Ingredients

1 cup (120 g) all-purpose flour
2 large eggs
1 1/4 cups (300 ml) milk
2 tablespoons (30 g) unsalted butter, melted
1 tablespoon granulated sugar
1/4 teaspoon fine salt

Quick method

Whisk flour, sugar and salt in a bowl.
Add eggs and a splash of milk, whisk till smooth, then slowly add remaining milk until batter is thin and lump-free.
Stir in melted butter. Let batter rest 10-30 minutes if you can, it helps.
Heat a nonstick pan over medium, lightly oil or butter. Pour about 1/4 cup batter, swirl to coat thinly.
Cook 1-2 minutes till edges lift, flip and cook 30-60 seconds more. Stack and serve warm.

Substitutions

Flour
- Whole wheat flour, 1:1 for nuttier flavor but crepes will be a bit thicker and heartier.
- Gluten free blend, 1:1 for gluten-free crepes, pick a blend with xanthan gum for best texture.
- Buckwheat flour, replace up to half for traditional galette taste, use 100% for savory buckwheat crepes.
Eggs
- Flax eggs: 1 tablespoon ground flax + 3 tablespoons water per egg, rest 5 minutes. Gives a slightly nutty, denser crepe.
- Silken tofu, 1/4 cup pureed per egg, keeps batter rich and works well for vegan crepes.
Milk
- Any plant milk (almond, soy, oat), 1:1. Oat and soy give the crepes a richer mouthfeel than almond.
- Half milk half sparkling water to make extra-light crepes, use same total volume.
Butter (melted)
- Neutral oil (canola, vegetable), use same amount for dairy-free cooking.
- Coconut oil, use same amount for a slight coconut note, good with sweet fillings.

Pro Tips

1) Let the batter rest at least 20 minutes, even up to an hour if you can. It really helps the bubbles settle so the crepes spread thinner and tear less. If it sits longer just give it a quick stir before cooking.

2) Use a small ladle or a 1/4 cup measure so each crepe is the same size. That way you get an even cook time and they stack neatly. If the first one is always a dud, toss it; it often soaks up pan oil and ruins the rest.

3) Keep the pan hot but not smoking. If the pan is too cool the batter sticks and you get thick crepes, too hot and they brown too fast. If you see tiny dots forming around the edge it’s the right temp.

4) Don’t overmix or overcook. Whisk until smooth but stop once the lumps are gone. And when frying, flip as soon as the top looks set; overcooking makes them rubbery. If the batter thickens while you cook, thin it with a tablespoon or two of milk, not water, so flavor stays right.

Basic Crepe Recipe

Recipe by Francis Mead

0.0 from 0 votes

I finally nailed how to Make Crepes At Home with six pantry staples and the thin, delicate results look and taste like something you'd pay for at a bistro.

Servings

servings

Calories

257

kcal

Equipment: 1. Large mixing bowl
2. Fine mesh sieve or sifter
3. Whisk
4. Measuring cups and spoons (including a 1/4 cup)
5. Small bowl or jug for beaten eggs and milk
6. Nonstick skillet (8 to 10 inch)
7. Thin spatula or crepe turner
8. Pastry brush or folded paper towel for greasing the pan
9. Plate with parchment paper or a clean towel for stacking and an oven or warming tray to keep crepes warm

Ingredients

1 cup (120 g) all-purpose flour
2 large eggs
1 1/4 cups (300 ml) milk
2 tablespoons (30 g) unsalted butter, melted
1 tablespoon granulated sugar
1/4 teaspoon fine salt

Directions

Sift the flour into a large bowl, add the sugar and salt, and give it a quick whisk so it’s all mixed and lump free.
In a separate bowl beat the eggs lightly, then whisk in about half the milk until smooth.
Pour the egg mixture into the flour and gently whisk until you have a smooth paste, then slowly add the rest of the milk while whisking to make a thin batter. If it feels too thick add a splash more milk, it should be like heavy cream.
Stir in the melted butter until incorporated; this keeps crepes from sticking and adds flavor. Let the batter rest at room temperature for 20 to 30 minutes if you can — it helps the gluten relax and makes thinner crepes.
Heat a nonstick skillet over medium heat until hot but not smoking. Lightly brush or wipe with a little melted butter or oil and keep a folded paper towel nearby to re-grease between crepes.
Pour about 1/4 cup of batter into the center of the pan, immediately pick up the pan and tilt and swirl so the batter coats the bottom in a thin, even layer. You want it very thin.
Cook until the edges look dry and the top is set, about 30 to 60 seconds, then run a thin spatula around the edge and flip; cook the other side about 10 to 20 seconds. Don’t overcook or they get rubbery.
Transfer to a plate and stack with parchment or a clean towel between if making many. Keep warm in a very low oven (about 200 F / 90 C) or cover loosely with foil.
If batter thickens as you go, whisk in a tablespoon or two of milk to loosen it. Serve immediately with your favorite fillings or toppings.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.