Classic French Crepes
Golden crepes with a soft, delicate texture — perfect for filling with sweet or savory flavors.
Nutrition per 100g
Ingredients
- 340ml Whole milk
- 2piece Eggs
- 130g All-purpose flour
- 15ml Vegetable oil
- 2g Salt
- 20g Granulated sugar
Method
In a large bowl, whisk together the eggs, sugar, and salt. Add 1/3 of the milk and stir until smooth. Sift in the flour and whisk to form a thick, lump‑free paste. Gradually pour in the remaining milk, whisking as you go, then stir in the vegetable oil.
Rest the batter for 20–30 minutes so it settles and thickens slightly.
Heat the pan over medium-high heat. Lightly spray with oil (optional if using a non-stick pan).
Give the batter a quick whisk, then ladle a small amount into the center of the pan and swirl to spread it in a thin layer. Cook for a minute until the top looks set and the bottom is lightly golden. Flip and cook for about 30 seconds more.
Transfer to a plate and repeat with the remaining batter, spraying the pan as needed. Stack the crepes to keep them warm.
Serve the crepes warm, stacked or folded, with your choice of sweet or savory accompaniments.
Storage
At room temperature: for up to 2 hours, then transfer to the refrigerator.
In the refrigerator: Once cooled, store in a resealable bag or an airtight container for up to 3 days.
Reheat a stack of crepes in a skillet over medium heat, covered with a lid; Flip it halfway through, and if needed, rearrange the crepes within the stack for even heating.
In the Freezer: Divide into stacks or portions depending on quantity, and store in a freezer bag or airtight container for up to 2 months.
Thaw overnight in the fridge for the best texture, or if short on time, reheat the stacks directly from the freezer over very low heat until warmed through.
Crepes are best stored flat in a stack, since folding may cause them to break when chilled or frozen.
Notes
When the batter is just mixed, the flour hasn’t fully absorbed the liquid and the gluten is still tight from stirring. Letting it rest for 20–30 minutes gives the gluten time to relax and the flour to soak up the moisture; resulting in a smoother batter and more tender, delicate crepes. However, if you’re short on time, it can be cooked right away — the crepes will still turn out well with a subtle difference in texture.
Check the batter consistency before cooking, as flour absorbs liquid differently. If it is too thick and doesn’t spread easily, add a splash of milk. If it is too thin, whisk a small amount of flour with some batter in a separate bowl until smooth, then whisk it back into the main mixture to prevent lumps.
The batter should spread evenly across the pan; the thinner the layer, the more delicate the crepe.
Use multiple pans at once to speed up the process. For savory fillings, omit the sugar. Vegetable oil helps keep the crêpes soft and tender for longer.
