Classic Crepes

These delicate homemade crêpes are light, thin, and beautifully tender, with just a hint of vanilla that adds a subtle sweetness. Made with simple pantry ingredients, they cook up golden and soft, perfect for folding or rolling with your favorite fillings. Whether filled with fresh fruit and whipped cream, spread with jam, or simply brushed with butter and sugar, these crêpes are effortlessly elegant and ideal for breakfast, brunch, or dessert. Simple to make yet impressive to serve, they bring a touch of classic French charm to any table.

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Fun Facts:

  • Crêpes originated in France, specifically in Brittany, where they’ve been enjoyed for centuries.

  • Crêpes are thinner than pancakes because the batter has more liquid, which allows it to spread easily in the pan.

  • They can be sweet or savory, making crêpes one of the most versatile recipes in the kitchen.

  • Resting the batter matters—it helps create smoother, softer crêpes by relaxing the gluten in the flour.

  • Crêpes cook very quickly, usually in under a minute per side, making them perfect for fast yet elegant meals.

Why We Love This Recipe:

It uses simple, everyday ingredients you likely already have in your kitchen. The batter comes together quickly, making it easy enough for busy mornings but elegant enough for special occasions. These crêpes are light, soft, and perfectly thin, with a subtle hint of vanilla that enhances both sweet and simple fillings. The recipe is incredibly versatile—serve them for breakfast, brunch, or dessert with endless topping options. They cook in minutes, giving you restaurant-quality crêpes at home with very little effort. The batter can be made ahead, making it convenient and stress-free when serving guests.

Servings: Makes about 10–12 crêpes (serves 3–4 people)

Prep Time: 5 minutes (Optional resting time: 15–30 minutes)

Cook Time: 10–15 minutes

Total Time: 15–20 minutes (Up to 45 minutes if you include resting time)

CLASSIC CREPES

Homemade

Ingredients:

  • 3 eggs

  • 1 cup all-purpose flour

  • ¾ cup milk

  • ½ cup water

  • 1 tablespoon unsalted butter, melted

  • ½ teaspoon vanilla

  • ⅛ teaspoon salt

Instructions:

  • In a large bowl, whisk the eggs until lightly beaten. Add the flour and salt and whisk until smooth.

  • Gradually whisk in the milk and water until the batter is thin and lump-free. Stir in the melted butter and vanilla.

  • Rest the batter (optional but recommended)
    Let the batter rest for 15–30 minutes. This helps relax the gluten and results in softer, more tender crêpes.

  • Heat a non-stick skillet or crêpe pan over medium heat. Lightly grease with butter.

  • Pour about ¼ cup of batter into the pan, tilting it quickly in a circular motion to spread the batter thinly.
    Cook for 30–60 seconds, until the edges lift and the bottom is lightly golden.

  • Flip carefully and cook the other side for 15–30 seconds.

  • Continue with the remaining batter, stacking cooked crêpes on a plate.