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Crepes Recipe (Basic Crepes)

The basic crepes with caramel and nuts on a plate.

5 from 1 review

Here is an easy crepes recipe to make a delicious stack of homemade crepes and serve them for breakfast, lunch, or dinner. Your crepes will turn out perfect whenever you use a special crepe pan or a non-stick skillet.


  • 1 1/3 cup + 1 1/2 tablespoon (180 g) all-purpose flour
  • 1 pinch of salt
  • 3 large eggs, room temperature
  • 2 cups + 2 tablespoons (500 ml) whole milk, room temperature
  • 3 1/2 tablespoons (50 g) unsalted butter, melted

* If needed, please refer to Baking Conversion Charts.


  1. To make the crêpe batter, melt the butter in a small bowl in the microwave and let it slightly cool. Using a flour sifter, sift flour and salt in a large bowl. Make a well, add eggs, and mix with a wooden spoon. Once the mixture is thick, add milk little by little. Work the batter well with a spoon or hand whisk to aerate it, then pass it through a fine-mesh sieve. You will obtain a very smooth batter. Add cooled melted butter and mix to combine. If the butter starts to solidify, it is okay.

  2. Cover the bowl with plastic wrap and let the batter rest at room temperature for 30 to 60 minutes. Refrigerate it if you let it rest overnight. Resting the crepe batter allows for relaxing the gluten and allows the flour to absorb the liquid. This step is the key to making perfect crepes.

  3. To cook crepes, heat a crepe pan or a 9-inch/23 cm non-stick skillet over medium-high heat. To test, sprinkle it with water: it is ready if water drops jump across the pan. Gently pour a ladle of crepe batter into the center of the pan. Immediately, tilt it around to coat the bottom of the pan with a thin layer of batter.

  4. Watch for the edges of the crepe: once they are golden brown, the crepe is ready to be flipped. Once you have loosened up the edges with a flexible turner, shake the pan back and forth to release the crepe. Then with the use of the turner or spatula flip the crepe.  Cook the second side of the crepe. Continue with the remaining batter until it is used up. Serve crepes warm on a large plate.


  1. For a lighter batter, replace half the milk with water or beer.
  2. If the crepe batter seems too thick, add a little milk.
  3. Please don't skip the resting time: It allows the gluten to relax, resulting in the best crepes ever.
  4. Cook crepes over medium to medium-high heat: all stovetops are different.
  5. Make sure to heat your pan very well; in this case, even the first crepe will be perfect.





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