I enjoy this recipe because the batter blends up smoothly in seconds and rests in the fridge until I’m ready to cook. I appreciate how the crêpes caramelize gently in the pan and how easy they are to fold and fill. They feel elegant without requiring much effort, and I like that the batter can be prepared ahead of time.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 large eggs, room temperature 1 1/4 cups whole milk, room temperature 1 cup (120 g.) all-purpose flour 4 tsp. granulated sugar 1/2 tsp. kosher salt 3 Tbsp. unsalted butter, melted, cooled, plus 1/2 tsp. cold unsalted butter Fresh berries and confectioners’ sugar, for serving (optional)
Directions
In a blender, I blend the eggs, milk, flour, sugar, salt, and melted butter until smooth, about 1 minute. I cover the batter and refrigerate it for at least 1 hour or up to 2 days.
I preheat a 9-inch nonstick skillet over medium heat and melt 1/2 teaspoon cold butter in it. I reduce the heat to medium-low, whisk the batter briefly, then pour 1/4 cup into the center of the pan while swirling to spread it thinly. I cook until the top is set and the bottom is golden brown, about 45 seconds. I flip and cook the second side for another 45 seconds.
Using a spatula, I fold the crepe into quarters and transfer it to a plate. I repeat with the remaining batter to make 8 crepes.
I serve the crêpes with berries and confectioners’ sugar if I want a simple, sweet finish.
For make-ahead prep, I let finished crêpes cool, stack them between parchment sheets, and refrigerate for up to 3 days or freeze for up to 1 month.
Servings and Timing
This recipe yields 8 servings. I usually spend about 10 minutes prepping the batter and a total of around 1 hour and 30 minutes including resting time.
Variations
I like switching things up depending on what I want to serve. For sweet versions, I fill the crêpes with Nutella, lemon curd, jam, or pastry cream. For savory options, I enjoy mushrooms with herbs, or smoked salmon with crème fraîche. I sometimes add vanilla extract or citrus zest to the batter for subtle flavor.
Storage/Reheating
When I make extra crêpes, I let them cool and stack them with parchment between each layer. They keep in the refrigerator for up to 3 days and freeze well for up to 1 month. To reheat, I warm them gently in a nonstick skillet over low heat or microwave them briefly until just flexible.
FAQs
Why does the batter need to rest?
I let the batter rest so the flour hydrates and the gluten relaxes, which gives me tender, pliable crêpes.
Can I make the batter without a blender?
Yes, I whisk the ingredients thoroughly by hand, but I find the blender gives me the smoothest result.
Why are my crêpes tearing?
I make sure the batter rests long enough and that I’m flipping gently. Under-rested batter tends to tear more easily.
How do I get perfectly round crêpes?
I pour the batter into the center of the pan and swirl immediately to spread it in an even circle.
Can I use a larger or smaller pan?
Yes, but I adjust the amount of batter per crêpe depending on the size so the layer stays thin.
Can I make chocolate crêpes?
Absolutely. I whisk in a few teaspoons of cocoa powder or melted chocolate for a richer variation.
How do I keep crêpes warm while cooking the rest?
I stack them on a plate and cover lightly with foil, or keep them in a warm oven at low heat.
Can I make these gluten-free?
Yes, I use a 1:1 gluten-free flour blend, which works well for thin batters like this.
Why are my crêpes browning too quickly?
The heat is too high. I lower the heat slightly so they cook evenly without burning.
What fillings pair best with these basic crêpes?
I enjoy combinations like berries and whipped cream, Nutella and banana, and cheese, or caramelized apples.
Conclusion
I love how these basic crêpes deliver buttery, delicate results every time with minimal ingredients and effort. Whether I fill them with something sweet or savory, they always feel special and are a go-to recipe whenever I want a crowd-pleasing dish that never disappoints.
Tender, thin, and lightly sweet basic crêpes made with simple ingredients. Perfect for sweet or savory fillings and ideal for breakfast, brunch, or dessert.
Author:Amy
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:1 hour 30 minutes (including rest time)
Yield:8 crêpes
Category:Breakfast, Brunch, Dessert
Method:Stovetop
Cuisine:French
Diet:Vegetarian
Ingredients
2 large eggs, room temperature
1 1/4 cups whole milk, room temperature
1 cup (120 g) all-purpose flour
4 tsp granulated sugar
1/2 tsp kosher salt
3 Tbsp unsalted butter, melted and cooled
1/2 tsp cold unsalted butter (for the pan)
Fresh berries and confectioners’ sugar, for serving (optional)
Instructions
In a blender, blend the eggs, milk, flour, sugar, salt, and melted butter until smooth, about 1 minute. Cover and refrigerate the batter for at least 1 hour or up to 2 days.
Preheat a 9-inch nonstick skillet over medium heat. Melt 1/2 teaspoon cold butter in the pan.
Reduce heat to medium-low. Whisk the batter briefly, then pour 1/4 cup into the center of the skillet, swirling to coat the bottom.
Cook until the top is set and the bottom is golden, about 45 seconds. Flip and cook for another 45 seconds.
Fold the crepe into quarters and transfer to a plate. Repeat with remaining batter to make 8 crêpes.
Serve warm with berries and confectioners’ sugar, if desired.
Notes
Letting the batter rest hydrates the flour and creates tender, pliable crêpes.
Batter can be whisked by hand if you don’t have a blender.
Add vanilla extract or citrus zest for additional flavor.
Finished crêpes can be stacked with parchment and refrigerated for 3 days or frozen for 1 month.
