Classic French Crêpes Recipe

About This Recipe

A proper French crêpe should be so thin you can almost see through it — lacy and golden at the edges, pliable in the centre. The secret is a very thin batter, a hot and well-seasoned pan, and confidence when pouring and swirling. The batter must rest for 30 minutes so the gluten relaxes and the crêpes don't tear.

Ingredients

Serves 8

• 125 gplain flour
• 2large eggs
• 300 mlwhole milk
• 30 gunsalted butter(melted, plus more for the pan)
• 0.5 tspfine salt
• 1 tspcaster sugar(omit for savoury crêpes)
• 1 tspvanilla extract(for sweet crêpes)

Instructions

1. 1

   Make the batter

   Whisk flour and salt in a bowl. Make a well and add eggs. Whisk to a smooth paste. Gradually whisk in milk until a thin, lump-free batter forms. Whisk in melted butter and vanilla (if using). Rest 30 minutes at room temperature.

   Resting is non-negotiable — it relaxes the gluten and prevents rubbery crêpes.

2. 2

   Cook the crêpes

   Heat a 20cm / 8-inch non-stick pan over medium-high heat. Melt a small knob of butter. Pour in 3 tbsp batter and immediately swirl the pan to coat thinly. Cook 1–2 minutes until the edges are golden and the surface looks dry.

3. 3

   Flip and finish

   Flip with a spatula (or bravely with a wrist flick). Cook 30 seconds on the second side. Stack on a plate with baking paper between layers.

Variations

• •

  Crêpes Suzette: flambéed in orange butter and Grand Marnier — the classic French dessert.

• •

  Savoury galettes: use buckwheat flour instead of plain flour for traditional Breton galettes (naturally gluten-free).

Storage

Stack cooked crêpes with baking paper between each. Keep refrigerated for 3 days or freeze for 1 month. Reheat in a dry pan for 30 seconds.

Frequently Asked Questions