Embark on a culinary journey with this classic crepes recipe, a foundational dish perfect for breakfast, brunch, dessert, or even a light dinner. Learn how to create delicate, thin pancakes that serve as a delightful canvas for an endless array of sweet or savory fillings, making it an indispensable skill for any home cook.
Key Ingredients for Classic Crepes
- 1 ½ cups All-Purpose Flour
- 2 large Eggs
- ½ cup Milk
- ½ cup Water
- ¼ teaspoon Salt
- 2 tablespoons Unsalted Butter, melted, plus more for greasing the pan
How to Make Classic Crepes
This recipe delivers incredibly easy, yet wonderfully satisfying crepes, boasting a delicate, melt-in-your-mouth texture that’s perfect for any time of day. With a quick preparation time of just 10 minutes and 15 minutes of cook time, you can whip up a batch of these thin, golden delights in no time, ready to be filled with your favorite sweet or savory accompaniments.
Step-by-Step Instructions
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour and salt until well combined. This ensures even distribution of the salt throughout the batter, contributing to the overall flavor balance of your crepes.
- Add Wet Ingredients: Create a well in the center of the dry ingredients. Add the two large eggs, milk, and water to the well.
- Mix the Batter: Begin whisking the wet ingredients together in the center of the bowl, gradually incorporating the dry ingredients from the sides. Continue whisking until you have a smooth, lump-free batter. The consistency should be similar to heavy cream or thin pancake batter. Don’t overmix; a few small lumps are acceptable.
- Incorporate Melted Butter: Pour in the 2 tablespoons of melted unsalted butter and whisk it into the batter until fully incorporated. This melted butter not only adds richness and flavor but also helps prevent the crepes from sticking to the pan.
- Rest the Batter (Optional but Recommended): For the best texture, cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 15-30 minutes, or up to a few hours. This resting period allows the gluten in the flour to relax, resulting in more tender crepes.
- Preheat and Grease the Pan: Heat a non-stick skillet or a crepe pan over medium heat. Add a small amount of butter (about ½ teaspoon) and swirl it around to coat the bottom of the pan. Once the butter is melted and lightly sizzling, pour out any excess. You want just enough to lightly grease the pan for each crepe.
- Pour the Batter: Using a ladle, pour about ¼ cup of batter into the hot, greased pan. Immediately tilt the pan in a circular motion to spread the batter evenly and thinly across the entire surface of the pan. The batter should spread quickly; if it’s too thick, you can add a tablespoon or two of water or milk to the batter.
- Cook the First Side: Cook the crepe for about 1-2 minutes, or until the edges begin to lift and the surface appears set and slightly dry. You might see tiny bubbles forming on the surface.
- Flip the Crepe: Gently loosen the edges of the crepe with a thin spatula. Carefully slide the spatula underneath and flip the crepe over.
- Cook the Second Side: Cook the other side for another 30-60 seconds, just until lightly golden.
- Remove and Repeat: Slide the cooked crepe onto a plate. Add a tiny bit more butter to the pan if needed and repeat the process with the remaining batter, stacking the cooked crepes on top of each other. The steam from the hot crepes will help keep them soft.
Why You’ll Love This Classic Crepes Recipe
You’ll fall instantly in love with the unbelievably light and tender texture of these classic crepes, which are incredibly forgiving and wonderfully versatile, making them a true culinary hero in your kitchen. Unlike heavier pancakes, these crepes practically dissolve in your mouth, offering a delicate base that won’t overpower your fillings, transforming even simple ingredients into something truly special.
Making these crepes at home is not only a joy but also a budget-friendly way to enjoy restaurant-quality treats without the hefty price tag; the humble ingredients are incredibly inexpensive, proving that deliciousness doesn’t need to break the bank. Whether you’re dreaming of sweet berries and cream or savory ham and Swiss cheese, these crepes are the perfect canvas to bring your culinary fantasies to life.
Storing and Reheating Tips
Properly stored, your classic crepes can be enjoyed for several days. For refrigeration, allow the cooked crepes to cool completely. Then, place a small piece of parchment paper between each crepe to prevent them from sticking together, and store them in an airtight container or a resealable bag in the refrigerator for up to 3 days.
To reheat, you can gently warm them in a non-stick skillet over low heat for about 30 seconds per side, or warm them in the microwave for 15-20 seconds. For longer storage, you can freeze the crepes. After cooling and separating them with parchment paper, wrap them tightly in plastic wrap, then in aluminum foil, or place them in a freezer-safe bag. Frozen crepes will keep well for up to 2 months. Thaw them overnight in the refrigerator before reheating.
Final Thoughts
This classic crepes recipe is your gateway to endless culinary creativity, offering a simple yet elegant foundation for countless delicious meals. Give it a try, and discover the joy of crafting these delightful delights in your own kitchen!
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Classic Crepes Recipe
Ingredients
Equipment
Method
- In a medium mixing bowl, whisk together the all-purpose flour and salt until well combined. This ensures even distribution of the salt throughout the batter, contributing to the overall flavor balance of your crepes.1 ½ cups All-Purpose Flour, ¼ teaspoon Salt
- Create a well in the center of the dry ingredients. Add the two large eggs, milk, and water to the well.2 large Eggs, ½ cup Milk, ½ cup Water
- Begin whisking the wet ingredients together in the center of the bowl, gradually incorporating the dry ingredients from the sides. Continue whisking until you have a smooth, lump-free batter. The consistency should be similar to heavy cream or thin pancake batter. Don’t overmix; a few small lumps are acceptable.
- Pour in the 2 tablespoons of melted unsalted butter and whisk it into the batter until fully incorporated. This melted butter not only adds richness and flavor but also helps prevent the crepes from sticking to the pan.2 tablespoons Unsalted Butter, melted
- For the best texture, cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 15-30 minutes, or up to a few hours. This resting period allows the gluten in the flour to relax, resulting in more tender crepes.
- Heat a non-stick skillet or a crepe pan over medium heat. Add a small amount of butter (about ½ teaspoon) and swirl it around to coat the bottom of the pan. Once the butter is melted and lightly sizzling, pour out any excess. You want just enough to lightly grease the pan for each crepe.
- Using a ladle, pour about ¼ cup of batter into the hot, greased pan. Immediately tilt the pan in a circular motion to spread the batter evenly and thinly across the entire surface of the pan. The batter should spread quickly; if it’s too thick, you can add a tablespoon or two of water or milk to the batter.
- Cook the crepe for about 1-2 minutes, or until the edges begin to lift and the surface appears set and slightly dry. You might see tiny bubbles forming on the surface.
- Gently loosen the edges of the crepe with a thin spatula. Carefully slide the spatula underneath and flip the crepe over.
- Cook the other side for another 30-60 seconds, just until lightly golden.
- Slide the cooked crepe onto a plate. Add a tiny bit more butter to the pan if needed and repeat the process with the remaining batter, stacking the cooked crepes on top of each other. The steam from the hot crepes will help keep them soft.