These classic crêpes are thin, soft and flexible — the perfect base for sweet breakfasts or savory meals. The batter is simple, and once you master the thin pour and flip, you’ll have golden crêpes with lacy edges ready to fill with whatever you like: fruit and cream, chocolate, cheese, or ham. Light, versatile and quick, they’re ideal for brunch, dessert or a cozy weekend treat.
Ingredients
- 1 ⅔ cups (about 210 g) plain flour (all-purpose)
- 3 tablespoons sugar
- ¼ teaspoon salt
- 3 large eggs
- 2 cups whole milk (can use lighter milk if preferred)
- 1/3 cup water
- 2 tablespoons neutral oil (vegetable, canola, or similar)
- Butter (about 3 tablespoons in small cubes) — for cooking
Recipe Info
- Prep Time: 10 minutes
- Rest Time (batter): 1 hour
- Cook Time: about 25 minutes (for ~12–15 crêpes)
- Total Time: ~1 hour 35 minutes
- Yield: ~15 crêpes
- Cuisine: French / European
- Course: Breakfast / Dessert / Snack
Instructions
- In a large mixing bowl, sift together the flour, sugar and salt.
- Make a well in the centre and crack in the eggs. Whisk gently, mixing only a little flour at first to make a thick paste.
- Gradually pour in the milk while whisking continuously, then add water and oil. Mix until the batter is smooth and has the consistency of pouring cream.
- Cover the bowl and let the batter rest at room temperature for 1 hour. This resting helps the batter relax and ensures tender, non-rubbery crêpes.
- Heat a non-stick crêpe pan or skillet over medium-high heat (medium if stove runs hot). Add a small cube of butter and wipe the pan with a paper towel — you want only a thin film of butter, not pools.
- Pour about ¼ cup (or enough to just coat the pan) of batter into the centre, tilt and swirl the pan quickly so the batter spreads thin and evenly.
- Cook the crêpe until edges lift slightly and underside is lightly golden — about 1 minute. Flip and cook the other side for ~30 seconds. Transfer to a plate and repeat with remaining batter, buttering between crêpes as needed.
- Stack prepared crêpes with a sheet of parchment or baking paper between each to prevent sticking.
Tips & Variations
- Resting the batter is key — don’t skip it. It helps the crêpes cook evenly and stay tender.
- If you don’t have a crepe pan, a good non-stick skillet works fine. Just adjust batter amount to match pan size.
- For savory crêpes, skip the sugar in the batter and fill with cheese, ham, mushrooms, or vegetables.
- Make a sweet breakfast stack: layer crêpes with whipped cream, berries, banana slices or chocolate spread.
- Store extra crêpes by stacking them with parchment between layers, then refrigerate (2–3 days) or freeze (up to 2 months). Reheat gently before serving.
Approximate Nutrition (per crêpe, assuming ~15 crêpes)
- Calories: ~120 kcal
- Protein: ~5 g
- Carbohydrates: ~16 g
- Fat: ~4 g
- Fiber: ~1 g
- Sugars: ~3 g
- Sodium: ~90 mg
Ingredients
Method
- In a large mixing bowl, sift together the flour, sugar and salt.
- Make a well in the centre and crack in the eggs. Whisk gently, mixing only a little flour at first to make a thick paste.
- Gradually pour in the milk while whisking continuously, then add water and oil. Mix until the batter is smooth and has the consistency of pouring cream.
- Cover the bowl and let the batter rest at room temperature for 1 hour. This resting helps the batter relax and ensures tender, non-rubbery crêpes.
- Heat a non-stick crêpe pan or skillet over medium-high heat (medium if stove runs hot). Add a small cube of butter and wipe the pan with a paper towel — you want only a thin film of butter, not pools.
- Pour about ¼ cup (or enough to just coat the pan) of batter into the centre, tilt and swirl the pan quickly so the batter spreads thin and evenly.
- Cook the crêpe until edges lift slightly and underside is lightly golden — about 1 minute. Flip and cook the other side for ~30 seconds. Transfer to a plate and repeat with remaining batter, buttering between crêpes as needed.
- Stack prepared crêpes with a sheet of parchment or baking paper between each to prevent sticking.
Notes
- Protein: ~5 g
- Carbohydrates: ~16 g
- Fat: ~4 g
- Fiber: ~1 g
- Sugars: ~3 g
- Sodium: ~90 mg
FAQs
Do I need a special crêpe pan?
No — a regular non-stick skillet works fine. Just make sure it’s hot and well greased, and pour enough batter to cover the surface thinly.
Why should I let the batter rest?
Resting lets the liquid absorb fully and gluten relax, resulting in tender, light crêpes rather than rubbery ones.
Can I make crêpes ahead of time and store them?
Yes — stack cooled crêpes with parchment between them, wrap well, and store in the fridge (2–3 days) or freezer (up to 2 months). Reheat gently before serving.
Sweet vs. savory — how to adapt?
For sweet crêpes, keep the sugar in the batter and fill with fruit, chocolate, cream or jam. For savory versions, omit sugar and fill with cheese, ham, eggs, vegetables or mushrooms.
