Traditional French Crêpes

Thin, soft crêpes with lightly crisp edges. Perfect for both sweet and savory fillings.

📝 Ingredients

250 g plain flour, sifted
3 large eggs (room temperature)
500 ml whole milk (semi-skimmed also works)
20 g unsalted butter, melted and slightly cooled
3 tablespoons caster sugar (or granulated sugar)
⅛ teaspoon vanilla extract
1 pinch salt
Extra butter for greasing the pan

👩‍🍳 Instructions

1️⃣ Mix the Dry Ingredients

In a large bowl, whisk together:
- Flour
- Sugar
- Salt
Make a well in the center of the mixture.

2️⃣ Add the Wet Ingredients

Crack the eggs into the well.
Begin whisking the eggs, slowly pulling flour from the sides into the center.
Gradually pour in the milk while whisking continuously to prevent lumps.
When smooth, whisk in:
- Melted butter
- Vanilla extract

The batter should be thin and pourable, similar to heavy cream.

3️⃣ Rest the Batter

Cover the bowl.
Refrigerate for 30 minutes to 2 hours.

This resting time improves texture and helps produce tender crêpes.

4️⃣ Prepare the Pan

Heat a non-stick skillet or crêpe pan over medium heat.
Lightly grease with butter and wipe off excess using a paper towel.

The pan should be lightly coated, not oily.

5️⃣ Cook the Crêpes

Pour about ¼ cup batter into the center of the pan.
Immediately tilt and swirl the pan to spread the batter thinly.
Cook for 1–2 minutes until edges lift and the underside is light golden.
Flip carefully and cook the second side for 30–45 seconds until small golden spots appear.
Transfer to a plate and repeat with remaining batter.

🍽 Serving Ideas

Sweet Fillings

Jam or fruit preserves
Fresh lemon juice with sugar
Chocolate spread
Whipped cream and berries

Savory Fillings

(Leave out sugar and vanilla from batter)

Cheese and ham
Sautéed mushrooms
Spinach and egg
Chicken and cream sauce

🧁 Tips

✔️ Batter should be thin and smooth
✔️ Resting improves flexibility
✔️ Keep pan temperature steady
✔️ Stack cooked crêpes with parchment between
✔️ Store in refrigerator up to 2 days