🇫🇷 France · Food
Crêpes
By eatmundo · July 6, 2026
Thin, delicate pancakes originating from Brittany, crêpes are a beloved French staple. Versatile and delicious, they can be enjoyed sweet with fillings like Nutella or fruit, or savory with ham, cheese, and eggs, making them perfect for any meal or a delightful street food treat.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large mixing bowl, whisk together 125g all-purpose flour and a pinch of salt. Make a well in the center to prepare for liquid ingredients.
- 2
Crack 2 large eggs into the well and whisk them gently into the flour from the center outwards, gradually incorporating the flour. This method helps prevent lumps.
- 3
Gradually add 250 ml milk (full-fat works best for richness) to the mixture, whisking continuously to avoid any lumps. The batter should be smooth and runny.
- 4
Melt 2 tablespoons of unsalted butter and add it to the batter, along with 1 tablespoon granulated sugar. Whisk until fully combined and the batter is uniform.
- 5
Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 30 minutes, or up to 2 hours. This resting period allows the gluten to relax, resulting in more tender crêpes.
- 6
Heat a non-stick crêpe pan or a 20-22 cm frying pan over medium heat. Lightly grease with a dab of butter. Pour about 60-80 ml of batter into the hot pan, tilting and swirling to coat the bottom evenly with a thin layer.
- 7
Cook for 1-2 minutes until the edges are golden and pull away from the pan, and the bottom is lightly browned. Flip the crêpe with a thin spatula and cook for another 30-60 seconds on the second side until cooked through.
- 8
Slide the cooked crêpe onto a plate. Repeat with the remaining batter, stacking the crêpes as you go. Serve warm with your favorite sweet or savory fillings – from simple sugar and lemon to Nutella or ham and cheese.
Frequently Asked Questions
How can I ensure my crêpe batter is smooth and lump-free?+
Sift the all-purpose flour before mixing to avoid lumps. For best results, let the batter rest in the refrigerator for at least 30 minutes (or up to overnight) to allow the gluten to relax and flour to fully hydrate, resulting in a smoother, more pliable crêpe.
What is the best pan to use for crêpes and how do I prevent them from sticking?+
A good quality non-stick crêpe pan or a well-seasoned cast iron pan with low sides is ideal. Ensure the pan is properly heated over medium heat and lightly buttered or oiled before pouring each crêpe for easy release.
How do I know when to flip a crêpe and what should it look like when done?+
Flip the crêpe when the edges appear set and slightly golden, the surface looks dull (no longer wet), and small bubbles form. Each side should be cooked until light golden brown spots appear, typically 1-2 minutes per side.
Why are my crêpes tearing when I try to flip or remove them?+
Crêpes often tear if the batter is too thin or the pan isn't hot enough, leading to undercooked areas. Ensure your pan is at medium heat and the crêpe has cooked sufficiently on the first side to develop structural integrity before flipping.
