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4.76 from 29 votes
Crepe folded into triangle shapes and served with fresh strawberries and blueberries.
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Best Crepe Recipe
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Consider yourself a breakfast artist when you use my simple How to Make Crepes recipe as a canvas to make your morning savory OR sweet.

Course: Breakfast, Brunch
Cuisine: French
Servings: 6 crepes
Author: Gemma Stafford
Ingredients
  • 2 large eggs
  • 1 cup (5 oz/142 g) all-purpose flour
  • 2 tablespoons (1 oz/28 g) granulated sugar
  • 1 ½ cups (12 fl oz/340 ml) whole milk
  • 1 tablespoon (½ fl oz/14 ml) butter, melted
  • 1 teaspoon vanilla extract
  • 2 tablespoons (1 oz/28 g) butter, for cooking
Instructions
To Make the Crepe Batter

  1. In a large bowl whisk together the eggs, flour and sugar until combined.

  2. While whisking, slowly stream in the milk until the batter in smooth. Lastly mix in the vanilla and melted butter. (You can also blend all of the ingredient in a blender until smooth)

  3. Cover and chill the batter in the fridge for a minimum of 30 minutes.

To Cook the Crepes

  1. Heat a wide, shallow frying pan on medium-low and once warm, brush with a little butter.

  2. Slowly pour a ½ cup (4 fl oz/120 ml) of batter into the center of the pan and swirl the pan a bit or spread gently with the front edge of your spatula to create a thin circle of batter.

  3. Let the crepe cook for a minute or two, until the bottom is golden and you see some small air bubbles forming on the surface.

  4. Flip the crepe to let the other side cook for a minute or two. Repeat with the remaining batter.

  5. Crepes can be stacked flat, rolled, or folded into fourths as you are done cooking them.

  6. Serve warm with jam or powdered sugar and a sprinkle of lemon juice, and some fresh berries.

  7. Store crepes in an airtight container in the refrigerator for up to 2 days. For longer storage, crepes can be wrapped and frozen in an airtight container for up to one month.

Recipe Notes
  • Get creative: Use the crepes as a canvas — drizzle any sweet sauce you like, add fresh fruit, or fill with savory ingredients.
  • Use the batter right away or store: You can cook the crepes immediately, but the batter will keep well in the refrigerator for up to one day.
  • For perfectly thin crepes, pour a small amount of batter into a hot, lightly buttered pan and immediately swirl or tilt the pan to spread it evenly.
  • Control the heat: Keep your pan on medium-low for the easiest cooking. If it’s too hot, the crepes will brown too quickly and become crispy.
  • Double or triple the recipe: This recipe scales easily if you need more than 6 crepes.
  • Stack carefully: As you finish cooking the whole batch, stack the crepes flat, roll, or fold them into fourths to keep them soft and warm.
  • Reheat gently: If storing cooked crepes, reheat them in a warm pan or microwave briefly, covered, to prevent drying out.