Here’s a delicious, classic crepes recipe that’s easy to make and perfect for sweet or savory fillings. Light, buttery, and versatile—these crepes will become a favorite in your kitchen.
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🥞 Classic Crepes Recipe
Yields: 10–12 crepes
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
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🧂 Ingredients:
1 cup (120g) all-purpose flour
2 large eggs
1 ¼ cups (300ml) milk (whole milk preferred)
2 tbsp (30g) unsalted butter, melted (plus more for the pan)
1 tbsp sugar (optional, for sweet crepes)
½ tsp salt
½ tsp vanilla extract (optional, for sweet crepes)
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🥄 Instructions:
1. Make the Batter:
In a blender or mixing bowl, combine flour, eggs, milk, melted butter, salt, and optional sugar/vanilla.
Blend (or whisk) until smooth and no lumps remain.
Let the batter rest for 15–30 minutes (optional, but helps improve texture).
2. Heat the Pan:
Use a non-stick skillet or crepe pan (8–10 inch is ideal).
Lightly grease with butter and heat over medium heat.
3. Cook the Crepes:
Pour about ¼ cup of batter into the center of the pan.
Immediately tilt and swirl to spread the batter thinly and evenly.
Cook for about 1–2 minutes, until the bottom is golden and edges lift slightly.
Flip with a spatula and cook for another 30 seconds to 1 minute.
Slide crepe onto a plate. Repeat with remaining batter, adding butter to the pan as needed.
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🍓 Sweet Filling Ideas:
Nutella + banana
Whipped cream + strawberries
Lemon juice + powdered sugar
Greek yogurt + honey + berries
Jam or fruit compote
🧀 Savory Filling Ideas:
Ham + cheese + egg
Spinach + mushrooms + feta
Smoked salmon + cream cheese + dill
Chicken + pesto + mozzarella
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✅ Tips:
Batter too thick? Add a splash of milk.
Batter too thin? Add a tablespoon of flour.
Make-ahead: Store crepes (stacked with wax paper between) in the fridge for 2 days or freeze for up to 2 months.
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Would you like a gluten-free, vegan, or high-protein version too?