Crêpes (Sweet or Savory)
Crêpes are thin pancakes that can be served with a variety of sweet or savory fillings. This recipe provides a versatile base for both types of crêpes.
New French Easy total40 mins servings12 – 16 addedApr 2026
- 1 cup all-purpose flour
- 1 pinch salt
- (optional) 1 tablespoon sugar
- 1½ cups milk, plus more if needed
- 2 eggs
- 2 tablespoons butter, melted and cooled, plus more for the pan
- Whisk together all the ingredients except the unmelted butter until smooth. If the mixture isn’t quite pourable, add a little more milk. If time allows, let the batter rest in the refrigerator for at least an hour and up to 24 hours.
- Put a nonstick or well-seasoned 8- or 10-inch skillet over medium heat and wait a couple of minutes; add a small pat of butter. Stir the batter with a large spoon or ladle; add a couple tablespoons of the batter to the skillet. Swirl it around so that it forms a thin layer on the bottom of the pan, then remove any excess batter.
- When the top of the crêpe is dry, after about a minute, turn and cook the other side for 15 to 30 seconds. (The crêpe should brown only slightly and not become at all crisp.) Bear in mind that the first crêpe almost never works, even for professionals, so discard it if necessary; there is plenty of batter.
- Repeat the process, adding butter to the skillet and adjusting the heat as needed, until all the batter is used.
- In order to keep the crêpes warm, heat the oven to 200°F. Place the cooked crêpes on a baking sheet and cover them loosely with foil while keeping them in the oven until ready to serve.