A complete guide on How to make Classic French Crepes (Homemade Crepes) – soft, buttery, delicious, and infinitely versatile as a sweet or savory option for breakfast, brunch, lunch, dinner or dessert!
A simple, foolproof crepe recipe for sweet or savory basic crepes!
- History of crepes
- What are crepes?
- Varieties of homemade French crepes
- So how do you make perfect French crepes?
- What if your crepes become rubbery?
- Frequently asked questions about making crepes
- How to cook perfect French crepes
- Classic Lemon and Sugar Crepes
- Other filling ideas
- How to store extra crepes, or make them ahead of time.
I’ve never met anyone who didn’t love French Crepes! Soft, buttery, versatile and maddeningly delicious, what’s not to love? Add this to your arsenal of easy recipes that will be loved by all.
History of crepes
These crepes are just so popular in France, so much so that the French even have a day dedicated to them. La Chandeleur, or Crêpe day (February 2nd), a French holiday during which crepes are traditionally eaten for dinner. As the story goes, the tradition is to catch a crepe in the frying pan with your right hand after tossing it in the air, while holding a gold coin in your left!
This symbolizes prosperity and riches in the year to come. So of course I’ve given it a few tries too in the past, but mostly ended up with wrinkled up crepes on the floor instead. I clearly need more practice.
What are crepes?
Crepes are the European cousin of American pancakes. They are larger, thinner and more delicate than pancakes, because the batter is also thinner with no leavening agent to give them any lift and make them fluffy like pancakes. They also taste very much like pancakes, but not fluffy.
Crepes often get a bad rap for being too delicate or difficult to make, but they are really very simple and a foolproof recipe to master. So today, I’m going to show you guys how easy it is to make classic French crepes, and share some tips on making perfect homemade crepes!
Varieties of homemade French crepes
Crepes come in two varieties –
- Sweet crepes
- Savory crepes
Sweet crepes are made with regular wheat flour (all purpose flour), and are usually slightly sweetened with sugar. These are perfect for breakfast or dessert. These sweet crepes are typically served with sugar, syrup, fruits, chocolate (or Nutella), whipped cream, or even ice cream.
Savory crepes are traditionally made with buckwheat flour. These are naturally gluten free, and have a nutty flavor because of the buckwheat flour. They are typically served for lunch or dinner, but they also work just as well for breakfast/brunch too. Savory crepes can be filled with savory fillings like ham, cheese, bacon, eggs, vegetables (like mushrooms), herbs and other types of meat filling too.
Having said that, I grew up eating savory homemade crepes that were often made with regular all purpose flour (wheat flour). So you can use either type of flour to make sweet or savory crepes. It’s all about flavor and what you prefer at the end of the day. 🙂 Personally, I prefer AP flour crepes over buckwheat flour crepes, and I also prefer unsweetened crepes over sweetened crepes (even for dessert).
So how do you make perfect French crepes?
Homemade basic crepes are ridiculously easy to make, and difficult to mess up. The main ingredients for French crepes are flour, eggs and liquid (milk or water). According to Ruhlman, the ratio for these ingredients is 8 : 8: 4 (that is 8 oz of eggs or about 4 eggs, 8 fl oz of milk or 1 cup, and 4 oz of AP flour or scant 1 cup).
However, I find that this ratio gives me crepes that are a bit too eggy for my taste, so I add more milk and less eggs to my crepe batter.
The other difference in my French crepe batter is that I add just a little oil (or melted butter) to make the crepes even softer.
What if your crepes become rubbery?
There are two reasons for crepes turning out rubbery – too much gluten (flour), or cooking the crepes too slow. My French crepe recipe however eliminates these two problems.
With a liquid to flour ratio of 4:1 in this recipe, there’s no risk of the gluten in the flour being overworked because of the increased amount of liquid present. Plus the resting time of 20 – 30 minutes for the batter also helps to keep the crepes soft.
If you’re using a whisk, mix the flour with about half of the milk to create a smooth thick paste. Then add the rest of the liquid and mix it in, to make a smooth pancake batter.
However, I prefer using a stick blender, because I can add all the ingredients into a large bowl or a jug and just blend it all until everything is smooth (this only takes a few seconds). And for perfect results, I recommend leaving the crepe batter to rest for a little while to allow the gluten to rest.
The crepes are then cooked on a skillet over medium heat, allowing the crepes to be cooked in just over a minute. This quick cooking time allows your homemade crepes to be soft and buttery, without drying out.
Frequently asked questions about making crepes
With this recipe, your crepes WON’T be rubbery. With a liquid to flour ratio of 4:1 in this recipe, there’s no risk of the gluten in the flour being overworked because of the increased amount of liquid present. Plus, the crepes are cooked over medium heat allowing them to cook quickly without drying out.
Yes, you can make these crepes gluten free. Buckwheat flour (gluten free) is also commonly used to make to crepes instead of AP flour. But you can also use AP gluten free flour as well. The crepes will be more delicate, but will taste the same.
If you’re looking to make crepes with almond flour, then I would highly recommend looking for a KETO crepe recipe on google, that has been tested with almond flour.
Yes, you can make these crepes with self rising flour, but keep in mind that the crepes will be thicker, because the baking powder in the flour will create lift in the crepes. While they won’t be classic crepes, they will still be delicious!
If you prefer wholewheat flour over AP flour, you’re welcome to make this substitution as well. But do note that the batter will taste nuttier and not as smooth as crepes made with AP flour. The finer the whole wheat flour, the better the homemade crepes will be.
Absolutely! You can use almond milk, or cashew milk, or soy milk, or any plant based milk to make these crepes. Some recipes even make crepes with just water, but I much prefer the added flavor of milk.
Yes, this is possible. You can use a vegan egg replacement if you like. However, I prefer not to use flax seed egg because the crepe batter will have flecks of flax seed then.
I like to add some baking powder to my crepe batter that will make the batter lighter, and give it some strength as well. You can follow the crepe recipe in my vegan crepe cake recipe here. This recipe doesn’t use eggs, or milk (only a plant based milk).
How to cook perfect French crepes
While there are fancy crepe pans in the market, you don’t need an expensive crepe pan to make PERFECT basic crepes. A regular non stick skillet / pan works just as well. You can just a French skillet pan to make the crepes as well, just make sure that the pan is buttered well so that the crepes don’t stick. If you’re new to making crepes, a regular non-stick pan is the best option.
Here I used a 10 inch pan to make 10 inch crepes. But you can just as well use an 8 inch or 12 inch pan as well, depending on what you have at hand.
As a rule of thumb, here are the measurements I use to make classic French crepes in different-sized pans.
- 8 inch pan – about 3 tbsp of batter (about 45 – 50 mL)
- 10 inch pan – about 1/4 cup of batter (about 60 mL)
- 12 inch pan – about 1/3 cup of batter (about 75 – 80 mL)
This is enough to create a thin layer of crepe batter on the bottom of each of these pans.
When the pan is hot, brush the surface with butter or oil. I prefer using butter.
Add the measured batter into the pan. Swirl the pan as you add the batter. Work quickly, to spread the batter evenly around the pan all way to the edges, so that you have a smooth edge. Continue to swirl the pan (and occasionally shake it gently), to move the batter around and fill the middle of the pan as evenly as possible.
Once the bottom of the pan is evenly coated with the batter, place it back on the heat and cook.
Wait for browning edges, before you flip over the crepe for classic French crepes
At this stage, you have TWO OPTIONS
- For extra soft crepes:
- Only cook the crepe until the surface of the crepe is set and there are no dry spots (only takes about 20 – 30 seconds). Then gently lift the crepe off of the pan (be careful as the crepe will be really soft), and flip it over for just a few seconds on the other side, if you like.
- However when I make crepes like this, I don’t cook the crepe on the second side at all.
- This crepe will have very little browning (if at all).
- This is how I cook crepes for Sri Lankan Fried Savory Rolls (Chinese rolls).
Extra soft crepes, with little to no browning. Only one side is cooked until the batter is set. DO NOT WAIT FOR THE EDGES TO BROWN.
- For more traditional crepes:
- Cook the crepes until the edges are starting to brown lightly, and they look a little crispy (about 40 – 50 seconds). Gently lift the crepe off of the pan, and flip it over for about 10 – 15 seconds on the second side, until you have caramelized brown spots.
- This crepe will definitely have caramelization on both sides.
- These are the kinds of crepes that are made at creperies and used in typical French crepe desserts.
When the crepes have been cooked, stack them up on a wire rack or plate.
When you’re ready to serve/eat the crepes, simply cover them with another plate on top and microwave for about 30 seconds. The top plate allows the crepes to heat through steam, so that they don’t dry out. Remove the top plate as soon as you’re done microwaving so that the crepes don’t become soggy. These basic crepes are best eaten warm.
The first crepe you cook is often the “tester”, mostly because this is the best way to tell if the pan is properly heated and buttered well. So you can just make a smaller crepe first up, without wasting too much batter.
I personally love eating crepes that are warm, as soon as they have been cooked (or heated up in the microwave). However, crepes can also be eaten while they are at room temperature or even when they are chilled! It’s all about personal preference.
Classic Lemon and Sugar Crepes
Crepes with lemon and sugar is a really classic way to serve French crepes. And it’s easy too!
Simply sprinkle some sugar over one half of a warm crepe, then fold it into quarters. Top with lemon slices, some extra sugar and whipped cream, and serve! I prefer to use vanilla sugar over regular sugar, because the vanilla adds another subtle layer of flavor to this dessert. You can squeeze as much lemon juice over the crepes as you want and even dust them with powdered sugar if you like.
These lemon and sugar crepes are a delightfully sweet, tangy, refreshing and simple dessert! The salt also complements this dessert perfectly, and is also a reason why I don’t like to sweeten my crepes too much.
Other filling ideas
Sweet fillings for homemade crepes
- My personal favorite – Nutella and banana
- Strawberries (or any type of berry) and cream
- Banana and caramel/butterscotch
- Any fresh fruit with cream
- Chocolate and strawberries
- Lemon curd, or passion fruit curd and whipped cream
- Ice cream, toasted nuts and chocolate sauce
Savory fillings for homemade crepes
- Chicken and mushroom filling
- Shrimp
- Ham and cheese
- Bacon and eggs
- Ham and eggs
- Omelette with herbs
- Sauteed mushrooms
- Curried meat filling to make Sri Lankan fried savory rolls (Chinese rolls)
How to store extra crepes, or make them ahead of time.
I personally like to make the crepe batter the night before, and keep it covered in the fridge for next morning.
However, you can make the crepes ahead of time as well. Plus, if you make extra crepes, you can store leftover crepes for a later date too. Here’s how.
Can I make this recipe ahead of time?
Making crepes is a bit time consuming, so it’s definitely good news that you CAN make it ahead of time.
To store these crepes, I like to layer each crepe between parchment paper, then wrap (or cover) the whole stack with plastic wrap, and store in an air-tight container.
If crepes are exposed to air, they will dry out. So it’s important to keep them covered with plastic wrap to prevent this.
Keep these crepes in the fridge for up to 3 days, and you can preheat the crepes in batches in the microwave (parchment paper is microwave-safe). Make sure to set the microwave cook time to between 15 – 20 seconds at a time, to prevent the crepes from over-heating and getting soggy.
Can I freeze crepes?
If you want to keep the crepes for longer than 3 days, then you can freeze them for later. When the crepes have cooled to room temperature, wrap them the same way as mentioned above, and place them in an air-tight container that is also freezer-friendly. This way, the crepes can be stored for up to 2 months in the freezer.
Let them defrost at room temperature or in the fridge, and warm them in the microwave as needed.
If you liked these classic French crepes, then you my also like these classic recipes,
How to make perfect Choux Pastry
Homemade Pancake and Waffle mix
EQUIPMENT & TOOLS I USED FOR THIS RECIPE
Whisks – A good set of whisks is a must for all of your baking needs.
Blender – Any good blender will do. I use my Vitamix blender which is a pretty powerful blender.
10 inch non stick pan – I used this non stick crepe pan for crepes, but you can use any non stick pan at home.
Flat spatula – to easily flip the crepes
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Classic French Crepes (Basic Crepes)
Ingredients:
Classic French Crepes
- 1 1/4 cup milk 10 fl oz
- 3 large eggs
- 2 tbsp oil or melted butter
- 2 tsp sugar for savory crepes, OR
- 2 – 3 tbsp sugar for sweet dessert crepes
- 1/2 tsp kosher salt
- 4 oz all purpose flour scant 1 cup
To Cook
- 1 – 2 tbsp softened butter
Lemon and Sugar Crepes
- 1 – 2 lemons sliced thick or cut into wedges
- 1/4 cup vanilla sugar
- Whipped cream
Instructions:
Mixing with a Whisk
- Place the milk and eggs in a jug/bowl. Whisk to combine (you should have about 2 cups of liquid).
- Add the oil or butter and whisk it in.
- Place the flour, salt and sugar in a large bowl.
- Add about 3/4 – 1 cup of the liquid and mix gently to form a smooth paste. This should not take more than a few seconds. Take care not to over-mix.
- Add the rest of the liquid and mix to form a smooth, watery batter.
- Cover the batter and let it rest for at least 20 minutes. The batter can be kept in the fridge overnight as well.
Mixing with a Blender
- Add the ingredients into the blender. Add the flour last. Blend for a few seconds until you have a smooth batter. You can use a stick blender as well for this purpose.
- Cover the batter and let it rest for at least 20 minutes. The batter can be kept in the fridge overnight as well.
Cooking the Crepes
- Preheat a 10 inch non-stick pan over medium heat.
- Brush a layer of butter on the heated pan. I used a silicone brush, but you can use a butter soaked paper towel or cloth as well.
- Always mix the batter first, before you make each crepe. This is to make sure the batter is uniformly mixed.
- Pour 1/4 cup of the batter into the hot pan, and swirl to coat the bottom of the pan. Swirl and spread the batter along the edge of the pan first and then fill the middle with the remaining crepe batter. Make sure the batter is as evenly spread as possible.
- Place the pan back on the heat to let the crepe cook.
- For extra soft crepes – cook the crepes only until they are just set at the surface (about 30 seconds) and there’s no browning on the edges. You can flip over the crepe gently, and cook for a few seconds on the other side (optional), or remove the crepe from pan and place it on a plate.
- For classic crepes – cook the crepes until the edges are starting to brown become a little crisp (about 40 seconds). Flip the crepes over and cook for a further 10 – 15 seconds on the other side until the crepes have caramelized spots.
- Repeat until all the batter is used up (remember to mix the batter each time).
- Stack the cooked crepes on a plate or wire rack.
Serving
- If the crepes are no longer warm when you’re ready to serve them, place another plate over your stack of crepes and microwave for about 30 seconds until the crepes are warm. Then remove the second plate quickly so that the crepes don’t become soggy with steam/moisture.
Lemon and Sugar Crepes
- Place a crepe on a plate or flat surface.
- Sprinkle about 1 tsp of sugar over one half of the crepe and fold over in half. Then fold over one more time into quarters. Repeat with all the crepes.
- Serve the French crepes with fresh lemon slices (that can be squeezed over the crepes before eating), and whipped cream.
Christine says
Hi Dini, thank you for sharing this recipe. My family loves it and my daughter keep asking me if i still have extra batter in the fridge. It’s very yummy. Thanks again.
Damian says
Best crepe recipe hands down I make it slightly different depending on ingredients I have but I will either substitute half of the milk for orange juice or add 2 tbsp of lemon juice to the batter gives it that extra kick also these are awesome with huckleberry whipped cream
Audrey says
Thank you for this lovely, easy-to-follow crepe recipe. They came out perfect!
Deb Wagner says
Nom Nom Nom!!
Hellen Hendriks says
It was lovely and light my family loved it
alice says
i loved it but how much whipped cream should i use
Dini says
Hi Alice
I don’t use whipped cream in the crepe batter, but I do like to top it with whipped cream.
You can use as much whipped cream as you like! I could never tell someone how much whipped cream to use! 🙂 My husband would easily eat 1/2 cup of whipped cream with his crepes, whereas I would probably have less than that.
Aude says
Best recipe ever !!
I am French, so a little bit picky about crepes. 😛
And gluten-free crepes is usually tricky to make (and most of all to bake, due to the lack of gluten).
With this recipe, GF crepes turn out perfectly well ! 🙂
Thanks for sharing this awesome recipe !
Dini says
Thank you Aude, that is indeed high praise! 🙂 So happy you liked the recipe, and the GF crepes turned out well too!
Matt says
Thanks Dini, my kids and well all of us enjoy these crepes
Leticia Ramirez says
The crepes were awesome!!
Jenny Demke says
Awesome and well explained. Crepes are now made like a pro.
Marie says
Love this recipe! My crepes turned out perfectly.
Carrie M says
Thank you! I have been searching for the perfect recipe for so long and this is it. Easy, quick, and delicious. Will make again and again.
Dini says
Thank you for letting me know Carrie, so glad you liked the recipe! 🙂
Sarah says
I’m in the process of making this now, but was just wanted to point out that 4 oz is not a scant cup. It’s a half cup. Maybe you meant a scant half cup, or maybe you’re mixing fluid and weight oz, but I hope not since I’m going by this making 3 batches….
Dini says
Hi Sarah,
4 oz of AP flour is indeed a scant cup, as stated in the recipe. When weighed, you will find that 1 cup of AP flour weighs between 4.2 – 4.4 oz (with spoon and level method). The 8 oz measurement that you’re referring to is actually fluid oz marked on the side of measuring cups and jugs. These fluid oz measurements are in fact a volume measurement, not a weight measurement. 1 cup of different dry ingredients weigh differently. 1 cup of sugar for example weighs 7 oz. I’ve discussed it in more detail in my measurement conversions page. I hope that helps!
Eliane says
Best crepe recipe I have ever made and I’ve tried a lot. It has the best consistency
Carol says
Hi! I’ve made these a few times, but no matter how much I whisk (don’t have a blender) I always get little chunks of what I think is butter – I think from the warm melted butter re-hardening when I put it into the cold milk and eggs. Does using oil change the flavor at all? Or do you have any tips for me with this? Thanks!
Dini says
Hi Carol
You can absolutely use oil in this recipe. This will have an impact on the flavor (because butter has more flavor), but you can still make crepes.
I would also recommend whisking the butter with the eggs until it’s emulsified and then mixing all other ingredients according to the recipe. The butter can solidify with cold milk. But if it’s emulsified first, the butter shouldn’t solidify when mixed with other ingredients. Hope that helps!
Julia says
Best wet to dry ratio recipe imo, you really can’t taste any eggs, just milky buttery softness. I make this version with oil (but with butter on the pan), adding few drops of vanilla and some lemon juice to the batter. I like to top it with powdered lemon sugar
Dini says
Thank you so much for letting me know Julia. So glad you liked the crepes! 🙂
Jo says
I whisk the sugar & eggs first, then the melted butter, then milk… might help! Great recipe!
Zhanna Avdeyuk says
Had these for breakfast this morning. Absolutely delicious! All 4 of my kids were huge fans. The batter was easy to work with and I had perfect crepes each time. Thank you for a wonderful and tasty recipe!
Dini says
Thank you Zhanna! I’m so happy your family enjoyed the recipe. 🙂
Lisa B says
Awesome. Thanks for the recipe and comments. I finally realized why my crepes were so inconsistent. Do not over mix! That was so helpful to learn. Now, like you said above, I use my blended for a couple seconds. And voila, perfect everytime! Thanks!!
habitat says
Looks great! French dishes are always attractive to me, added to the menu for today. Thank you for sharing the recipe
Brinda Selvamanoharan says
Just made these tonight! Made peanut butter banana for my husband and Nutella banana for myself. And they we’re PERFECT!! I followed the recipe exactly and they turned out amazing! We have more batter so having some tomorrow too! Yum!
Dini says
So glad they came out perfectly for you Brinda! Thank you so much for letting me know. Now I’m craving crepes too! 🙂
joan iaconetti says
I became utterly addicted to crepes while in paris last summer. never dreamed i could make them myself till i happened upon your recipe. thanks for all the detailed instructions! (even though you have ruined my diet)
Dini says
Haha, sorry about your diet Joan, but I’m glad you enjoyed the recipe! 🙂 Thanks so much for letting me know.
Kate says
Dini, this was wonderful! Never knew that those flavors would come out as they did in this beautiful dish! Follow the recipe word for word!!!
Nataly says
Dini, that recipe looks so yummy! I’ll have to try that one. Thanks for sharing.
Sally says
I loved this resipe so much it filled our mouths and stumics with joy. Thank you very much
Doyit says
Easy and delicious crepes. I made both sweet and savory crepes. Thank you so much for sharing.
SHANNON DAVIES says
This recipe is so easy and versatile. We love them both savory and sweet. Our go to breakfast is with strawberries, ricotta and honey.
Madhuparna says
Hi Dini!
Thank you so much for the recipe which made me believe making french crepes is really easy.. less space and equipments hardly mattered and I made it this morning for breakfast at Paris.. And the most interesting part is, my two year old daughter loved it (with chicolate filling, her favourite thing on earth so far) and she obliged me by chewing it (which she usually hates to do).. So, I’ll make sure to try tour other recipes as I go back home, that’s India, your neighbouring country (by place of birth at least).. Cheers!!
Linzi Walker says
Being Scottish, I’ve never overly enjoyed crepes. Pancake day would be spent making proper pancakes (not quite as big or fluffy as American ones, also called drop scones), which would be eaten slathered with butter straight off the griddle pan. My other half, being English, expects crepes… and so here we are. And aren’t they delicious?! I’ll definitely be making these again. Thank you 🙂
My daughter had a fab time flipping them as well!
Arlyna says
Hi Dini! Thank you for this wonderful detailed recipe. I tried making crèpes for the first time and it turned out amzing! With your recipe, I even managed to flip it! My husband is french and he absolutely adored them. Looking forward to trying other recipes from you!
Dini says
Yay, I’m so glad you and your husband enjoyed the recipe Arlyna! 🙂 Thank you so much for letting me know!
Sally says
If you want extra fluffy crepes my aunt always told me to add about a half a can of ginger ale or 7up or Sprite,it always worked
Olga says
Dini, this looks tasty, and absolutely mouth watering!
Janette says
Wonderful! so Easy
ap79 says
I’m confused by the ratio you use. You said you don’t like how eggy the Ruhlman ratio is (8:8:4) so you use less eggs and more milk: “So my ingredient ratio for crepe better is 16 : 16 : 4 (that is 16 oz of eggs, 16 oz milk, and 4 oz of flour.” That’s a lot more egg, not less, and still an equal amount of eggs to milk just like the Ruhlman ratio. It just uses a lot less flour. For the recipe at the bottom of the page, you’re using 3 eggs (so ~6oz), 10 oz milk, 4 oz flour. Am I missing something?
Dini says
Hi ap79,
Thank you so much for pointing that out to me! That was an unfortunate typo from a previous edit of the post, and I’ve now corrected that sentence to reflect the correct ratio of 6 : 10 : 4 (that is 6 oz of eggs, 10 fl oz milk, and 4 oz of flour). So the ratio indicated in the recipe was the correct one. I hope that helps! Thanks again for letting me know about it.
Bonnie says
This was my first time making crepes and they turned out amazing! I really love the blender version. I used my stick blender and the cup that came with it already has measurements on the side, so it was so fast and easy to make. I used only 1 tbsp of sugar because we wanted to have both a savoury version and a sweet one, and this proportion was perfect for both.
Dini says
So glad you liked the crepes Bonnie! Thank you so much for letting me know. Great idea to make them both sweet and savory. 🙂
Barry Weiss says
my measurements show a cup as 8 oz not 4 oz how did come up with 4 oz.?
Dini says
Hi Barry
When you’re using a measuring jug or a measuring cup that indicates 8oz = 1 cup, the 8 oz is actually 8 fluid ounces. This is a volume measurment and not a weight measurement. If you actually weigh the flour from a measuring cup (for 1 cup, spoon and level method), then you will find it weighs between 4.2 oz – 4.4 oz. Likewise, 1 cup of sugar weighs 7 oz. You can read more about it here.
Hope that helps!
Marguerite says
Can the crepes be frozen?
Dini says
Hi Marguerite!
Yes the crepes can be frozen. I would recommend layering them on top of each other, with parchment paper or freezer paper in between so that they don’t stick together.
You can let them thaw out at room temperature, or overnight in the fridge. They can be gently reheated on a pan as well. If you decide to reheat them in the microwave, you could, but be careful as they can get soggy if you reheat a stack of them together.
I hope that helps!
Kate says
It was such a wonderful and simple recipe. I made hem for my dad’s birthday breakfast and they were perfect. I’m looking forward to reading and tying more of your recipes! Also thanks for the thorough notes and tips they really helped!!
Dini says
I’m so glad you liked the crepes Kate! 🙂 Thank you so much for letting me know!
Stanley says
So good and a lot more filling than I thought they would be.
Kelly says
Made these Christmas morning and my husband and I loved them! My mom used to make crepes when I was a child, but I have never done so. It was nice to have fond memories to go with our Christmas breakfast.
However, I now notice that the flour is 4 oz or scant 1 cup. 1 cup would be 8 oz of flour. Previously, I used scant 1 cup, so that’s what I did again today, but I’m wondering if I should be using half the amount of flour?
Dini says
Hi Kelly
Actually 1 cup of flour is 125 g, which is 4.4 oz, and not 8 oz.
So 4 oz of flour (or 1 scant cup) is the correct amount, and you made the crepes correctly. Hope that helps 🙂
Kelly says
I cup is 8oz as written on all my measuring cups. Is this something that varies from country to country?
Kelly says
Even the image included in your recipe of your milk and eggs in the Pyrex measuring cup shows 1 cup is 8oz. I’m glad I made it correctly, but I’m extremely confused.
Dini says
Hi Kelly,
I understand the confusion. Let me clarify.
Weight measurements actually depend on the particular ingredient that you’re measuring. The 8 oz marking here on the measuring cup refers to fluid ounces (which is in fact a volume measurement). So 1 cup of water is 8 ounces in weight (which is called fluid ounces). So 8 fluid ounces of any fluid is equal to 1 cup.
But this does not apply to solid/dry ingredients. For example 1 cup of sugar is 7 oz in weight. And 1 cup of flour is 4.4 oz in weight.
A measuring cup can only be used for volume measurements. So if you need 4.4 oz flour for a recipe, but you don’t have a weighing scale to measure it, it’ll be about the same as 1 cup of flour (measured with the spoon and level method).
I have a measurements conversion page here on my blog with measurements conversions for some common ingredients. I hope that helps!
Kelly says
Thank you! That clarifies and is helpful.
Rowan says
Easy recipe, delicious crepes! Thanks!
Dini says
Glad the crepes came out well for you Rowan. Thanks so much for letting me know!
Carmen DiSanto says
Prepared these Christmas morning. Delicious! Great tips for preparing. Thanks!!
Dini says
Thank you so much for letting me know Carmen! Glad you enjoyed the recipe, we made these on Christmas morning too. 🙂
Shelly Elliott says
Soooo good and so easy to make . Thank you!!
Dini says
Thank you for letting me know Shelly! Glad you liked the recipe! 🙂
Lisa@eatfrysmith says
You have to try it. IT is very tasty I made it 3 times this today
sanchez says
Wow! It sounds very delicious and classic. Classic is all I need for crepes. I pinned and try to make sometimes. Thank you for your recipe!
Peter says
Perfect ratio. I much prefer using butter instead of oil. Love the flavor.
Robin Gagnon says
I adore crepes. They are so versatile. Great recipe too.
Renee Goerger says
I’ve always struggled to make pretty crepes. Yours are spectacular. You’ve inspired me to try again!