Got it — here’s a classic French crêpe recipe (thin, soft, and foolproof). 🥞
Classic Crêpes
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1¼ cups milk
- 2 tbsp melted butter (plus more for the pan)
- 1 tbsp sugar (optional — skip for savory)
- ¼ tsp salt
- ½ tsp vanilla (optional, sweet crêpes)
Instructions
- Mix: Whisk flour and eggs. Slowly add milk, whisking until smooth.
- Stir in melted butter, salt, and sugar/vanilla if using.
- Rest batter 20–30 minutes (important for tender crêpes).
- Heat a nonstick pan over medium; lightly butter.
- Pour about ¼ cup batter, swirl to coat thinly.
- Cook 30–45 seconds until edges lift, flip, cook 15–20 seconds.
- Stack and cover to keep warm.
Filling Ideas
Sweet
- Butter + sugar (classic)
- Nutella & banana
- Lemon juice + powdered sugar
- Strawberries & whipped cream
Savory
- Ham & cheese
- Chicken & mushrooms
- Spinach & Gruyère
- Egg & bacon
Pro Tips
- Batter should be thin like heavy cream
- If first crêpe fails, congrats — that’s tradition 😄
- Too thick? Add 1–2 tbsp milk.
If you want:
- savory-only crêpes
- gluten-free
- or a cauliflower crêpe twist
just say the word 👌
