Homemade Crepes Recipe

Ingredients

• 3 tablespoons (43 g), plus 3–4 tablespoons (43–56 g) for the panunsalted butter
• 1 cup (125 g)plain flour, spooned and levelled
• 1 tablespoongranulated sugar
• 1/8 teaspoonsalt
• 3/4 cup (180 ml), at room temperaturewhole milk
• 1/2 cup (120 ml), at room temperaturewater
• 2 large, at room temperatureeggs
• 1 and 1/2 teaspoonspure vanilla extract

Instructions

1. 1

   Mix the batter

   Whisk the flour, sugar and salt together in a medium bowl. In another bowl, whisk the eggs, milk, water and vanilla until smooth. Slowly whisk the wet mixture into the dry ingredients until the batter is smooth and free of lumps.

2. 2

   Melt the butter

   Melt the first 3 tablespoons (43 g) of butter, then whisk it into the batter.

3. 3

   Heat the pan

   Set a non-stick frying pan or crêpe pan over medium heat and lightly brush it with melted butter.

4. 4

   Cook the first side

   Pour about 1/4 cup of batter into the centre of the hot pan, then quickly swirl the pan so the batter covers the base evenly. Cook for 1 to 2 minutes, until the edges start to lift and the underside is golden brown.

5. 5

   Flip the crêpe

   Carefully turn the crêpe with a spatula and cook the other side for about 30 seconds, until set and lightly browned.

6. 6

   Cook the rest

   Move the crêpe to a plate and loosely cover it with foil or a clean tea towel to keep it warm. Butter the pan again before adding more batter, and repeat until it is all used; the recipe makes approximately 8–10 crêpes.

7. 7

   Serve warm

   Serve the crêpes warm with toppings such as fresh fruit, Nutella, icing sugar or savoury fillings.

What are crêpes?

Crêpes are thin French pancakes, cooked in a shallow pan and flexible enough to fold or roll around a filling. Unlike thicker pancakes, they rely on a fluid batter that spreads into a fine layer.

This version uses a little sugar and vanilla, but the batter is mild enough to pair with savoury fillings too. Melted butter adds richness and helps the crêpes cook without sticking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 4g protein, 15g carbs, 12g fat.

The flour and sugar provide most of the carbohydrates, while butter and eggs contribute much of the fat; eggs, milk and flour also provide some protein. Pair a crêpe with fruit and a protein-rich filling, or add a side of vegetables for a more balanced plate.

A smooth, pourable batter

Dry ingredients: Whisk the flour, sugar and salt first so the seasoning is distributed before liquid is added.

Wet ingredients: Bringing the milk, water and eggs to room temperature helps them combine smoothly. Add them gradually while whisking to limit lumps.

Getting the thin shape

Quick swirl: Pour the batter into the centre of the pan and immediately tilt and rotate it. The batter sets quickly, so spreading it at once is key to an even, thin crêpe.

Small measure: About 1/4 cup of batter is used for each crêpe. The precise amount needed can vary with the size of your pan.

When to flip

First side: Look for edges beginning to lift and a golden-brown underside; this usually takes 1 to 2 minutes over medium heat.

Second side: After flipping, the crêpe needs only about 30 seconds. It is ready when set and lightly browned rather than crisp.

Keep the pan ready

Butter between crêpes: Brush the pan lightly before each new pour to help prevent sticking and encourage even browning. Avoid leaving excess butter pooled in the pan.

Steady heat: Medium heat gives you time to swirl the batter before it sets. If the first crêpe colours too quickly, lower the heat slightly.

Sweet or savoury fillings

Sweet toppings: Fresh fruit, Nutella and icing sugar are suggested serving options. Add them just before folding or rolling the warm crêpes.

Savoury fillings: The batter can also be served with savoury fillings. Choose fillings that are already cooked and warm them separately before serving.

Recipe notes & tips

• Measure the flour by spooning it into the measuring cup and levelling the top.
• Have the pan, spatula and batter ready before you start cooking, as each crêpe needs quick swirling.
• Brush on a thin film of butter rather than pouring it into the pan.
• Stack the cooked crêpes under a loose cover to keep them warm and pliable.
• Use the first crêpe to check the pan temperature and adjust the heat if it browns too quickly.

Variations

• Fresh fruit: Add sliced fruit to the warm crêpes before folding.
• Nutella: Spread a thin layer over each crêpe while it is still warm.
• Icing sugar: Dust the finished crêpes just before serving.
• Savoury filling: Leave off sweet toppings and fill with a cooked savoury mixture.
• Extra vanilla: Add a little more vanilla for a more pronounced sweet aroma.

Common mistakes to avoid

• Lumpy batter: Whisk the wet ingredients into the dry ingredients gradually and keep whisking as you pour.
• Uneven crêpe: Swirl the pan straight after pouring so the batter reaches the edges before setting.
• Pan too hot: Lower the heat if the underside turns golden before the edges begin to lift.
• Crêpe sticking: Re-brush the pan with melted butter before cooking the next one.
• Overcooking the second side: Remove the crêpe after about 30 seconds, once it is set and lightly browned.

How to store

Cool the crêpes, stack them and store them 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