French Crepes

5 from 2 votes

Learn how easy it is to make classic french crepes! Light and soft with a crisp edge and buttery texture, they can be served sweet or savory.

Prep Time5

Cook Time20

Resting Time30

Total Time55

Course: Dessert

Cuisine: French

Servings: crepes

Add the milk, water, eggs, and melted butter to a high-speed blender. Blend for 15 seconds, or until completely combined.
Add the flour (and any optional flavorings) and pulse for an additional 10 seconds, or until any large dry clumps are gone. Scrape down the sides of the blender as needed.
Place the crepe batter in the fridge to chill for at least 30 minutes– or up to overnight. Chilling the batter helps absorb extra water so the crepes are thin and crisp– don’t skip this step!
Heat a large (8”) nonstick skillet over medium-low heat. When the pan is just warm, add about ½ teaspoon of butter to the skillet. You want just enough butter to melt and coat the skillet evenly.
When the butter has melted, pour ¼ cup of batter into the center of the pan. As you pour the batter, tilt the pan into a circle– this will help the crepe batter spread into an even circle. If you can’t get the hang of tilting the pan, don’t worry! Just pour the batter into a circle and shake the pan gently to spread the batter into a thin layer– they won’t be as perfectly round but the crepes will still be delicious.
Cook for 1-2 minutes, or until the crepe is golden brown around the edges and on the bottom side. Then flip the crepe and cook for an additional 1-2 minutes.
Repeat steps 3-5 with the remaining crepe batter, adding more butter to your pan as needed.
Serve with your favorite fillings.

Optional Flavorings
- For sweet crepes, add 2 tablespoons of granulated sugar and 1 teaspoon of pure vanilla extract.
- For savory crepes, add 3 tablespoons of freshly grated parmesan cheese and ½ teaspoon kosher salt.
Resting time - Letting the batter rest for 20-30 minutes before making the crepes helps to keep them soft
Quick cooking time - Cooking the crepes too slow can make them dry and rubbery, make sure your skillet is well heated before adding the batter
Gluten-free - To make these crepes gluten-free you can either use AP gluten-free flour or buckwheat flour. The crepes will be more delicate.
Best Pan - A non-stick pan works best, you don't need a special crepe pan to make homemade crepes. If you are using a pan or skillet without a non-stick coating make sure it is buttered well.
Different pan sizes - Depending on the pan size you need to use less or more batter. For an 8-inch pan, I recommend using about a 1/4 cup of batter.
Softer crepes - This recipe makes traditional crepes that have some caramelization and slightly crisp edges. To make softer crepes cook them until the surface has just set but the edges aren't brown, flip them and cook for 10 more seconds before taking the crepe off the heat.
Blender - I recommend to use a high-speed blender for the best texture and consistency. But if you don't have one you can also use a whisk, but make sure all the ingredients are at room temperature.