Classic French Crêpes
Approximately ten thin eight-inch crêpes from a milk-and-butter batter, with optional sugar, a thirty-minute rest, and separate pan grease.
Ingredients
Batter
- 1 cup all-purpose flour Spoon and level
- 2 large eggs
- 1½ cups milk
- 2 tablespoons butter Melted and slightly cooled
- ¼ teaspoon salt
- 1 tablespoon sugar Optional; omit for savory fillings
Pan preparation
- 1 tablespoon extra butter For lightly brushing the pan as needed; separate from batter butter
Instructions
- Whisk the eggs with a little milk, then whisk in flour and salt to form a smooth thick mixture. Gradually add the remaining milk, then incorporate butter that has cooled slightly. Add the sugar only if desired.
- Cover and refrigerate 30 minutes. Stir gently before use. Heat an eight-inch nonstick skillet over medium and brush with a thin layer of extra butter.
- Pour about ¼ cup batter into the pan and tilt immediately to coat the base. Cook roughly 1–2 minutes until the top is no longer wet and edges release.
- Loosen with a spatula, flip, and cook the second side 30–60 seconds until set. Transfer to a clean plate and repeat, adjusting heat and adding a light brush of butter only when necessary.
- Use all batter for approximately ten crepes, allowing about 30 minutes for one-pan cooking. Serve with separately prepared sweet or savory fillings.
Notes
Approximately ten 8-inch crepes, ¼ cup batter each. Optional sugar belongs in the batter. Extra pan butter is separate from the two tablespoons mixed in. Total estimate 70 minutes: 10 prep, 30 rest, 30 sequential cooking. Fillings are separate.