French Crêpe Recipe
Our homemade delicious crêpe !
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Ingredients
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Crêpe Batter
For Cooking & Serving
Method
Crêpe Batter
- 1
Combine dry ingredients
Whisk the all-purpose flour, granulated sugar, and fine sea salt together in a medium bowl until evenly combined.
- 2
Mix wet ingredients
In a separate bowl or large measuring cup, lightly beat the 2 large eggs. Add the whole milk, melted butter, and vanilla extract; whisk until smooth.
- 3
Make a smooth batter
Gradually pour the wet mixture into the dry ingredients while whisking continuously to avoid lumps. Once mostly combined, whisk in the cold water until the batter is thin and pourable. The final consistency should be similar to heavy cream—very thin. If you see small lumps, strain the batter through a fine-mesh sieve into a bowl.
- 4
Rest the batter
Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes (up to 2 hours). Resting hydrates the flour and helps the crêpes become tender and less likely to tear.
- 5
Adjust before cooking
After resting, give the batter a gentle whisk. If it has thickened, add a tablespoon of milk or water at a time until it reaches the thin, pourable consistency again.
Cooking & Serving
- 6
Preheat pan
Place a nonstick skillet or 8–10 inch crêpe pan over medium heat. Allow it to heat for 2–3 minutes until evenly hot. Lightly grease the pan with a small piece of unsalted butter, wiping away excess with a paper towel so there is only a thin film.
- 7
Cook the crêpes
Pour about 1/4 cup (60 ml) of batter into the center of the hot pan. Immediately lift and tilt the pan, swirling the batter to form a thin, even round. Cook for about 45–60 seconds, until the edges lift and the underside is lightly golden. Use a thin spatula to gently flip the crêpe and cook the other side for 20–30 seconds. Transfer the cooked crêpe to a plate and repeat, lightly buttering the pan between batches as needed. Stack crêpes on the plate; cover with a clean kitchen towel to keep warm.
- 8
- 9
Storage
Cooked crêpes can be refrigerated in an airtight container for up to 3 days or frozen between sheets of parchment in a freezer bag for up to 2 months. Reheat gently in a skillet over low heat or in a 300°F (150°C) oven until warmed through.