Basic French Crepes
Thin, tender and endlessly adaptable: a simple blender batter makes crepes for sweet or savory fillings.
Prep10 min
Cook20 min
Total30 min
YieldMakes about 10 crepes
LevelMedium
Basic French Crepes
Ingredients
US measurements with metric in parentheses.
Instructions
- Blend the flour, eggs, milk, melted butter, sugar and salt until smooth. Rest the batter 15 to 30 minutes.
- Heat a nonstick skillet over medium heat and brush it lightly with butter.
- Pour in about ¼ cup (60 ml) of batter and tilt the pan to coat it thinly.
- Cook 1 minute until the edges lift and the underside is golden. Flip and cook 20 to 30 seconds.
- Stack on a plate, then fill and fold. Serve warm.
Tips for success
- The first crepe is often a test; adjust heat after it.
- If the batter is thick, add a splash of milk.
Substitutions
- Use half whole-wheat flour for nutty flavor.
- Plant milk and oil can make it dairy-free.
Storage & reheating
Stack with parchment, refrigerate up to 3 days or freeze up to 2 months.
Estimated nutrition per serving
Estimate only. Calculated roughly from typical ingredients; real values vary by brand and portion.
| Calories | ~150 kcal |
|---|---|
| Protein | ~6 g |
| Carbohydrates | ~20 g |
| Fat | ~5 g |
Frequently asked questions
Why rest the batter?
It relaxes the gluten, giving more tender crepes.