Classic French Crepes

Classic French Crepes

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This is a classic and simple recipe for making the perfect classic French crepes! Crepes are versatile and can be made sweet or savoury.


Units Scale
  • 1 cup all purpose flour
  • 2 eggs
  • 3/4 cup full milk
  • 1/2 cup water
  • 2 Tablespoons unsalted butter, melted


  1. In a blender (or food processor) combine flour, eggs, milk and water. Pulse for 10-20 seconds – until blended well, add melted butter and blend. Place the crepe batter in the refrigerator for 1 hour to rest (this is when your bubbles in the batter will dissipate so you don’t have little holes in your crepe and will give time for the gluten to relax). The batter will keep in the fridge for up to 48 hours.
  2. Heat a non-stick pan on medium heat. Add a little butter and pour approx. 3 Tablespoons of the batter into the center of the pan and swirl the pan to spread evenly and create a circle as best as possible (or use a crepe spreading tool to spread batter in a circle). Cook for approx. 30 seconds and flip. You should see the edges of the crepe slightly curl up. Cook for another 30 seconds and remove from the heat, laying them out flat so they can cool. Continue until all of the batter is gone.


To freeze crepes, stack them (separated by wax paper or parchment paper) and store in sealable plastic bags for up to two months. Let them come to room temperature when you are ready to use, as they will break easily when frozen. Reheat in a microwave or oven and serve.


Keywords: Crepe, French, Breakfast

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