Name: Classic Crepe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 22 crepes
Ingredients: 2 tbsp unsalted butter melted; 1 1/3 cup milk I used 2%; 4 large eggs; 1 cup all-purpose flour; 1 tbsp sugar; 1/2 tsp salt

crepes filled with blueberries and whipped cream

Our favorite Basic Crepe Recipe

Crepes have always been one of our favorite desserts… and breakfast desserts if we're being honest here. When we were younger, this woman from our hometown would make a bunch of them for the senior center. She filled them full of a house favorite stuff. We vividly remember the first time we tried one and fell in love. We even went so far as to make them on a regular basis at home and asked for a crepe pan for Christmas. These days we definitely don’t make them as often, but we do enjoy them as much. We also realized we never needed a special pan because a typical skillet works fine.

Plain Crepe Recipe ingredients

Unsalted butter
Milk (we personally use 2%)
Eggs
All purpose flour
Sugar
Salt

How to make this Basic Crepe Recipe

You’ll need to combine all of your ingredients in a bowl until it’s smooth and well combined.
Heat a flat bottomed skillet (approximately 8 inches or larger) over medium-high heat. You need to find the delicate balance in heat. It needs to be hot enough to begin cooking the crepes immediately, but not so hot they burn.
Grease your pan with oil or cooking spray. THIS IS IMPORTANT! You’ll need to do this between each crepe.
Scoop your batter in the pan and immediately tip and move the pan around until it’s spread evenly across the bottom in a thin layer.
As soon as the edges begin to curl slightly, flip and cook the other side until cooked through. It won’t take long!
Lay your crepes out with wax paper between to avoid sticking.
Fill them with your favorite filling!

From-scratch Crepe Recipe tips

It is extremely important to grease your pan between crepes. If you don’t, they will stick (even with a house favorite of non-stick pans) and you’ll be frustrated and want to quit.
Try to get your batter as smooth as possible. Crepes are thin so if you have lumps in your batter, they will be noticeable when they are cooked.
The second side cooks quickly so don’t walk away!
Truly a house favorite way to flip a crepe is using the pan and some good wrist action. You can totally use a spatula, but give it a shot without. If you grease the pan properly, you’ll notice they slide easily.

How to serve this Well-balanced Crepe Recipe

Crepes can be served sweet or savory.

For sweet crepes, fill your crepes with:

Cream cheese
Nutella
Strawberries
Whip cream
Bananas
Peanut butter
Jam
Chocolate chips
Caramel sauce
Melted butter & granulated sugar

For savory crepes, fill your crepes with:

Sauteed vegetables like mushrooms, onions, spinach, and zucchini
Cheese
Ham
Turkey
Steak
Potatoes
Bacon
Smoked salmon

How are crepes traditionally served?

Crepes are traditionally served either filled or topped with savory or sweet toppings.

How do the French eat their crepes?

The French often eat their crepes the same way most do. Filled or topped with savory or sweet fillings. They rarely eat them plain.

Storing this Classic Crepe Recipe

Crepes can be stored in an airtight container with parchment paper or wax paper between to keep them from sticking. When stored properly, they will last up to 3 days in the refrigerator.

CAN TRADITIONAL CREPES BE MADE AHEAD OF TIME?

Yes! They actually can. We've both made them a few days ahead and kept in the refrigerator and also frozen them. The important thing is to keep that wax paper between them!

Traditional Crepes FAQs

INTERESTED IN SIMILAR MEALS? TRY ONE OF THESE:

Prep 5 minutesCook 10 minutesTotal 15 minutesMakes 22 crepes

Ingredients

2 tbsp unsalted butter melted
1 1/3 cup milk I used 2%
4 large eggs
1 cup all-purpose flour
1 tbsp sugar
1/2 tsp salt

Method

In a mixing bowl, combine butter, milk, and eggs. Beat mixture well until combined.
Heat a flat bottomed skillet (approximately 8 inches) or crepe pan over medium-high heat.
Once pan is hot, grease pan lightly with oil or cooking spray (THIS IS IMPORTANT). You will want to grease the pan between each crepe. This will make or break your crepes, literally.
Scoop about 1/4 cup of batter into the pan, immediately tipping and moving the pan around until it’s spread evenly across the bottom in a thin layer.
As soon as the center starts to set and the edges curl slightly and dry, flip and cook the other side briefly until cooked through.
Lay your crepes out with wax paper between until you’ve finished cooking them all. Once complete, fill with your favorite filling, roll up and enjoy!

Notes

It is so important to have a greased pan between each crepe. The batter will stick if you don’t and your crepe will be ruined.
We know this is easier said than done, but a house favorite way to flip crepes is flipping them with the pan rather than a spatula . It’s easier than it looks, give it a shot!