French Crepes

Who doesn't love a good crepe? These thin and delicate pancakes are perfect for both sweet and savory fillings. Whether you're in the mood for a classic butter and sugar crepe, a decadent chocolate and whipped cream filling, or a savory ham and cheese combination, this basic crepe recipe is the perfect starting point. The batter is made with simple ingredients and requires just a quick pulse in the blender.


  • 4 large eggs
  • 1-1/2 cups milk
  • 1 cup water
  • 1 teaspoon vanilla
  • 2 cups flour
  • 6 tablespoons melted butter
  • 2-1/2 tablespoons sugar
  • butter, for coating the pan


Start by combining all the ingredients in a blender and pulsing for 10 seconds. This will ensure all the ingredients are well combined, but be careful not to overmix as this can make the crepes tough. Transfer the crepe batter to a bowl and place it in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours in the refrigerator.

Heat a non-stick pan over medium-low heat and add a little butter to coat the bottom of the pan. Pour 1 ounce (about 2 tablespoons) of batter into the center of the pan and quickly swirl the pan to spread the batter evenly over the bottom. Cook for about 30 seconds until the edges of the crepe start to lightly brown, then carefully flip the crepe and cook for another 10 seconds on the other side. Remove the crepe to a cutting board and lay it out flat to cool. Repeat this process until all the batter is gone. This recipe makes 3-4 dozen crepes. Fill free to add syrups, cream cheese, whipped cream, nutella, jam, sour cream, fresh berries, bananas, ice cream, chocolate syrup, etc.

After the crepes have cooled, you can stack them with a piece of wax paper between each crepe and store them in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months.

Leave a Comment