Whether you’re craving a cozy weekend breakfast or planning an elegant brunch, this basic crêpe recipe is your new go-to. Light, buttery, and endlessly versatile, these French-style pancakes come together with just a handful of pantry staples. In this post, I’ll walk you through the foolproof method for making perfect crêpes every time — no fancy equipment needed. Plus, I’ll share tips for sweet and savory fillings, make-ahead tricks, and how to turn your kitchen into a Parisian café. Get ready to flip, fill, and fall in love with the magic of homemade crêpes!
Equipment
- 1 skillet or crepe pan
Ingredients
- 1 cup flour - all purpose
- 2 large eggs
- 2 tbsp butter - melted
- 1/2 tsp salt
- optional 1 tbsp sugar, 1 tsp vanilla extract
Instructions
Mix the batter
- In a bowl, whisk together flour and eggs. Gradually add milk, whisking to avoid lumps, Stir in melted butter, salt, and optional sugar/vanilla if using.
Rest the batter
- Let the batter sit for 30 minutes at room temperature (or refrigerate for up to 24 hours). This helps the flour absorb the liquid and improves texture.
Cook the crepes
- Heat a nonstick skillet or crepe pan over medium heat. Lightly butter the pan. Pour in about 1/4 cup of batter, swirling to coat the bottom thinly. Cook for 1-2 minutes until edges lift and bottom is golden. Flip and cook another 30 seconds.
Serve
- Stack crepes on a plate and cover with foil to keep warm. Fill with fruit, jam, Nutella, cheese, ham or anything you love.
Nutrition
Calories: 150kcal | Carbohydrates: 24g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 327mg | Potassium: 68mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 135IU | Calcium: 19mg | Iron: 2mg