French Crepes

5 Stars (1 Review)

Yield: 8 crepes

prep time: 10

cook time: 10

Additional Time: 30

total time: 50

These classic French Crepes are flavorful and tender, with a buttery-crisp edge. You can turn this easy, all-purpose crepe recipe into any meal: sweet or savory - breakfast, lunch, or dinner!

Ingredients

2 tablespoons unsalted butter melted (plus more to grease the skillet)
1¼ cups whole milk
2 large eggs
1 cup all-purpose flour
¼ teaspoon Morton's kosher salt

Instructions

First, gently melt the butter in the microwave and set aside to cool - I place it in the fridge for a few minutes to speed up the cooling.
In a large bowl, whisk together the whole milk, eggs, and melted butter.
Next add the flour and salt. Whisk until the batter is smooth and no lumps of flour remain.
Optional, yet recommended: If you have time, cover the bowl with a lid or plastic wrap and place it in the fridge to rest for 30 minutes. This will help the flour absorb the moisture and result in a thinner, more tender crepe. If you’re short on time, skip this step – the crepes will still be delicious!
Heat a 12” non-stick skillet or crepe pan over medium heat. Grease the skillet very lightly with melted butter or nonstick cooking spray. I like to dip a basting/pastry brush in melted butter to evenly coat the bottom of the skillet.
Pour a scant ½ cup of batter into the center of the pan and then very quickly tilt the pan in a circular motion to spread the batter out to the edges. Keep tilting the pan until the batter spreads out and evenly covers the entire bottom of the pan.
Cook the crepe for 1-2 minutes, or just until the edges start to curl back and turn golden brown.
Flip the crepe and cook for another minute, or until golden brown on the second side.
Repeat with the remaining crepe batter and enjoy. Check out the many variations below and in the post for how to make these into sweet or savory crepes.

Notes

For sweet crepes, I like to add 2 tablespoons of granulated sugar and 1 teaspoon of pure vanilla extract to the crepe batter in step 1.

For savory crepes, I like to add ¼ cup of very finely grated parmesan cheese and 1 tablespoon of finely minced parsley to the crepes.

For flavor variations, refer to the post for an extensive list.

Nutrition Information:

Serving: 1 Calories: 123kcal Carbohydrates: 14g Protein: 4g Fat: 5g Saturated Fat: 3g Polyunsaturated Fat: 2g Cholesterol: 58mg Sodium: 74mg Sugar: 2g

Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.