French Crepes

Ingredients

• 120 mlwhole milk
• 120 mlwater, at room temperature
• 2 largeeggs, at room temperature
• 57 g, melted, plus extra for greasingunsalted butter
• 125 gplain flour

Instructions

1. 1

   Blend wet ingredients

   Put the milk, water, eggs and melted butter in a high-speed blender. Blend for 15 seconds, or until fully combined.

2. 2

   Add the flour

   Add the flour and pulse for 10 seconds, until any large dry lumps have gone. Scrape down the blender sides if needed.

3. 3

   Chill the batter

   Refrigerate the batter for at least 30 minutes or up to overnight. Chilling helps the flour absorb moisture so the crêpes can cook thin and crisp; do not skip this step.

4. 4

   Warm the pan

   Set a large 20 cm non-stick frying pan over medium-low heat. When it is just warm, add about 2.5 ml (½ teaspoon) butter and let it melt, coating the pan evenly.

5. 5

   Spread the batter

   Pour 60 ml (¼ cup) of batter into the centre of the pan, tilting it in a circle as you pour so the batter spreads evenly. If tilting is awkward, pour the batter in a circle and gently shake the pan to make a thin layer; the crêpes may be less round but will still be delicious.

6. 6

   Cook and flip

   Cook for 1–2 minutes, until the edges and underside are golden brown. Flip the crêpe and cook for another 1–2 minutes.

7. 7

   Cook the rest

   Repeat the warming, spreading and cooking steps with the remaining batter, adding more butter to the pan as needed.

8. 8

   Add your fillings

   Serve the crêpes with your favourite fillings.

What are French crêpes?

Crêpes are thin pancakes associated with France, where they are served with both sweet and savoury fillings. Unlike thicker breakfast pancakes, they rely on a loose batter that spreads across the pan in a fine layer.

This version uses a straightforward milk, water, egg, butter and flour batter. Blending makes it quick to combine, while chilling gives the flour time to absorb liquid.

Nutrition and macros by portion

The nutrition label shows one serving as written: 106 calories, 3g protein, 10g carbs, 6g fat.

The flour supplies most of the carbohydrates, while the butter contributes much of the fat and the eggs and milk provide some protein. Serve with fruit or vegetables alongside, or add a protein-rich filling such as eggs or cheese to make the plate more substantial.

Why chill the batter?

Resting time: the recipe calls for at least 30 minutes in the fridge, or up to overnight. This helps the flour hydrate and makes the batter easier to spread thinly.

Before cooking: give the chilled batter a gentle stir if it has settled. Keep it cold while you prepare the pan and fillings.

Getting a thin, even crêpe

Pour and tilt: add 60 ml of batter to the centre of the warm pan, then tilt the pan in a circular motion. Work promptly so the batter spreads before it begins to set.

No perfect circle needed: if tilting feels tricky, gently shake the pan to spread the batter. Uneven edges do not affect the taste.

Pan heat and butter

Heat level: begin with a medium-low setting and wait until the pan is just warm. Too much heat can set the batter before it has spread.

Light coating: use about 2.5 ml of butter for the first crêpe, enough to coat the surface. Add more between crêpes when the pan looks dry.

When are they cooked?

First side: look for golden-brown colour around the edges and underneath, usually after 1–2 minutes. The edges should look set before you flip.

Second side: cook for another 1–2 minutes. Lift an edge carefully with a spatula to check the colour and avoid tearing the thin crêpe.

Sweet or savoury fillings

Sweet serving: try fruit, yoghurt, jam or a little sugar and lemon. Add fillings after cooking so the crêpes stay easy to handle.

Savoury serving: pair them with cheese, cooked vegetables or eggs. Choose fillings that are already cooked, as the recipe only cooks the crêpes.

Recipe notes & tips

• Measure the batter for each crêpe so they cook at a similar rate.
• Use a non-stick pan and a thin, even film of butter.
• Keep the heat at medium-low and adjust it if the edges brown too quickly.
• Have a thin spatula ready before you start cooking.
• Stack cooked crêpes on a plate while you finish the batch.

Variations

• Vanilla: add a little vanilla extract to the batter for sweet fillings.
• Citrus: add finely grated lemon or orange zest for a fragrant sweet version.
• Herbs: stir chopped fresh herbs into the batter for savoury crêpes.
• Cheese: fill warm crêpes with grated cheese and fold while the filling softens.
• Fruit: serve with sliced seasonal fruit for a fresh topping.

Common mistakes to avoid

• Skipping the rest: the batter may be harder to spread thinly; chill it for at least 30 minutes.
• Overheating the pan: the batter can set before it spreads; reduce the heat to medium-low.
• Using too much batter: the crêpe becomes thick; measure about 60 ml for each one.
• Adding too much butter: the batter can slide rather than coat the pan; use just enough to make a thin film.
• Flipping too soon: an unset crêpe may tear; wait until the edges look set and the underside is golden.

How to store

Cool leftover crêpes, stack them with baking paper between if you like, and store in an airtight container in the fridge for up to 2 days. Reheat briefly in a lightly buttered pan over low heat, turning once.

Frequently asked questions