A complete guide on How to make Easy French Crepes (Homemade Basic Crepes). A super easy recipe to make the best crepes that are soft, buttery, and delicious! Very versatile as a sweet or savory option for breakfast, brunch, lunch, dinner, or dessert!
A simple crepe recipe that is absolutely foolproof! Perfect for sweet or savory basic crepes.
- A simple crepe recipe that is absolutely foolproof! Perfect for sweet or savory basic crepes.
- What’s the difference between crepes and pancakes?
- How to make perfect French crepe batter
- How to cook perfect homemade French crepes
- Tips for making the best French Crepes
- How to store extra crepes, or make them ahead of time
- How to fill crepes (and other filling ideas)
- Frequently asked questions about making crepes
- EQUIPMENT & TOOLS I USED FOR THIS RECIPE
Soft, buttery, versatile, and maddeningly delicious, what’s not to love about French Crepes? Add this to your arsenal of easy recipes that will be loved by all!
What’s the difference between crepes and pancakes?
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 taste very similar to pancakes, but not as fluffy.
In the UK however, pancakes are similar to crepes, except they are a little thicker than regular crepes. But the batter for French crepes and UK pancakes is similar and has no leavening agent.
Most people make sweet crepes, but crepes can be savory too! Traditionally, crepes are made with buckwheat flour and filled with savory fillings (called Galette Bretonne). But you can make savory crepes with flour based crepes too.
Crepes do have a interesting history as well, which you can read about here.
Here I’m going to show you how EASY it is to make classic French crepes, and share some basic tips on making perfect homemade crepes! You’ll learn how to make sweet crepes or savory crepes, PLUS I will share ingredient substitutions to make crepes gluten free or vegan as well.
How to make perfect French crepe batter
Ingredients
Milk – Milk makes the difference for the flavor of the crepes. You can use 2% or full fat milk for best results. You can also use plant based milk instead. Water can be used as well, but I prefer to use milk or a mix of water and milk.
Eggs – I use large eggs. Each egg is about 52 – 55 g, without the shell.
Melted butter or oil – Butter is the best option for flavor, but you can easily substitute with oil as well. I like to add a little fat to the batter to make the crepes a little softer and a touch richer in flavor.
Salt – The crepes will taste very bland without salt. So make sure to add salt to the batter.
Sugar – Just a little bit of sugar helps balance the flavor of the crepes. But if you’re making sweet crepes, feel free to add more sugar to make the crepes sweeter.
All purpose flour – This batter only needs a little flour. Too much flour will thicken the batter and you won’t be able to cook nice, thin crepes. You can easily substitute the AP flour with wheat flour, buckwheat flour (traditional flour for savory galettes), or other GF flours.
Step by step instructions
Homemade basic crepes are ridiculously easy to make, and difficult to mess up. Really. 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.
So my ingredient ratio for crepe better is 6 : 10 : 4 (that is 6 oz of eggs, 10 fl oz milk, and 4 oz of flour).
There are two ways to make crepe batter.
With a whisk (in a bowl) or a blender.
With the blender, you can add all the ingredients and blend the batter until smooth. But with a whisk, there is a particular method in terms of how to mix the ingredients to prevent lumps.
Using a bowl and whisk
Whisk the mix with the salt and sugar. Add all the wet ingredients into a jug and stir to combine. Add about half of the milk mixture into the flour and whisk to create a smooth, thick paste. Only mix until the flour has no lumps. Add the rest of the liquids and mix in. This will ensure that the flour will not form lumps for the crepe batter.
Using a blender or stick blender
You can use a regular blender or stick blender. However, I prefer using a stick blender. Place all the ingredients in the blender, making sure to add the dry ingredients first at the bottom. Then blend for about 1 – 2 minutes until you have a smooth batter.
For perfect results, I recommend leaving the crepe batter to rest for a little while to allow the gluten to rest. You can even make the batter the night before and let it rest in the fridge overnight as well.
The crepes are then cooked on a skillet over medium heat, allowing the crepes to be cooked quickly. This quick cooking time allows your homemade crepes to be soft and buttery, without drying out.
How to cook perfect homemade French crepes
While there are fancy crepe pans in the market, you absolutely don’t need an expensive crepe pan to make PERFECT basic crepes. A regular non-stick skillet / pan works just as well. You could use a French skillet pan to make the crepes as well, just make sure to butter the pan 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 also use an 8 inch or 12 inch pan, 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 to use 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.
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 30 seconds). Then gently lift the crepe off of the pan (be careful as the crepe will be very soft), and flip it over to cook 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).
- For more traditional crepes:
- Cook the crepes until the edges are starting to brown lightly, and they look a little crisp (about 40 – 50 seconds). Gently lift the crepe off of the pan, and flip it over to cook for about 10 – 15 seconds on the second side, until you have brown caramelized 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, like crêpes suzette for example.
After cooking the crepes, stack them up on a wire rack or plate and cover the homemade crepes with a clean cloth napkin. These easy crepes can be served warm or at room temperature with any kind of topping or filling. These really are delicious blank flavor canvases that can be served with so many complementary options.
Tips for making the best French Crepes
- By mixing only some of the liquid with the flour at first, you’re making sure that there are no lumps in your batter.
- Due to the high liquid to flour ratio, the flour shouldn’t develop too much gluten. But letting the batter rest at least 20 – 30 minutes before cooking will give you the best crepes that are soft, buttery and delicious! You can even let it rest in the fridge for up to 2 days.
- Use butter instead of oil to butter the pan. It adds a lovely buttery flavor to the crepes while preventing them from sticking to the pan.
- Cook with even, medium (to medium high) heat. Make sure that the pan is evenly heated and there are no hot spots.
- Use a measuring cup to portion out the batter for each crepe. This will ensure even thickness with each crepe.
- Use a rubber spatula to get under the crepe to flip it over and/or remove it from the pan. Start by loosening all around the edges first, before flipping over the crepe.
- Stack the cooked crepes on a wire rack, and cover them with a cloth napkin to prevent them from drying out.
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 the following morning.
However, you can make the crepes ahead of time as well. Plus, if you make extra crepes, you can store leftovers 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, then place them in an air-tight container that is also freezer-friendly. This way, you can store the crepes 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.
When you’re ready to serve/eat the crepes, simply cover the crepes 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.
How to fill crepes (and other filling ideas)
You can use a variety of fillings for crepes! Make them into sweet crepes with sweet fillings and toppings OR savory crepes with savory fillings and toppings.
Sweet fillings and toppings
- Lemon and sugar
- Whipped cream and berries
- Nutella
- Banana
- Cinnamon and sugar
- Honey
- Roasted nuts
- Chocolate sauce or ganache
- Sweetened Greek yogurt
- Whipped cream cheese
- Banana and caramel/butterscotch
- Chocolate and strawberries
- Lemon curd, or passion fruit curd and whipped cream
- Ice cream, toasted nuts and chocolate sauce
Savory fillings and toppings
- Cooked meat (I love creamy chicken and mushrooms)
- Cooked seafood
- Bacon or ham
- Sauteed mushrooms
- Sauteed greens
- Eggs
- Cheese
- Cheese sauce or a béchamel sauce
- Herbs
- Herbed or spicy whipped cream cheese
- Ham and cheese
- Bacon and eggs
- Curried meat filling to make Sri Lankan fried savory rolls (Chinese rolls)
To fill crepes, you can either,
Place the filling in the middle, from edge to edge, and roll up the crepe into a tube with the filling in the middle. You can also top the crepes with a cheese sauce and grill it for a crepe casserole.
OR, place the filling only in the middle and fold over the edges of the crepe a little way towards the middle. This is what is done to make a crepe bretonne.
OR, spread the filling or sprinkle the filling over half of the crepe. Fold the crepe first in half, and again into quarters. This is what I did to make the lemon and sugar crepes below.
Frequently asked questions about making crepes
There are two reasons for crepes turning out rubbery – too much gluten (flour), or cooking the crepes too slow. My French crepe recipe 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 content. Plus, the resting time of 20 – 30 minutes for the batter also helps to keep the crepes soft.
With this recipe, your homemade crepes will NOT be rubbery. With a liquid to flour ratio of 4:1, there’s no risk of the gluten in the flour being overworked because of the increased amount of liquid content. Plus, the crepes are cooked over medium heat allowing them to cook quickly without drying out.
Yes, you can make gluten free crepes. Buckwheat flour (gluten free) is also commonly used to make crepes in place of AP flour. But you can also use all purpose gluten free flour. The crepes will be more delicate, but will taste much the same.
If you’re looking to make crepes with almond flour, then I highly recommend looking for a KETO crepe recipe on google, that has been tested with almond flour.
Yes you can! Substitute the eggs with almond milk (or a similar plant-based milk). For each egg, substitute with 1/4 cup of plant-based milk. I would also add about 1/4 tsp of baking powder. This is so that the leavening agent will mimic the slight lift the eggs will provide to give the crepes that soft mouthfeel.
You can also replace the milk and butter in the recipe as well. You can use almond milk, cashew milk, soy milk, or any plant-based milk and any plant-based butter to make these crepes. Some recipes even make crepes with just water, but I much prefer the added flavor of milk.
You can follow the crepe recipe in my vegan crepe cake recipe here.
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 these crepes. While they won’t be classic crepes, they will still be delicious!
If you prefer whole wheat flour over AP flour, you’re welcome to make this substitution. 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! The batter can be made and stored in the fridge for up to 2 days. Basic crepes can also be made and stored in the fridge for up to 3 days or up to 2 months in the freezer. Follow my instructions in the relevant section in the post above to properly store these simple crepes.
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 you have at home.
Flat spatula – to easily flip the crepes.
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Classic French Crepes (Basic Crepes)
Ingredients:
Classic French Crepes
- 1 ¼ cup milk 10 fl oz
- 3 large eggs
- 2 tbsp oil or melted butter
- 2 tsp sugar for savory crepes, OR
- 3 tbsp sugar for sweet dessert crepes
- ½ tsp kosher salt
- 4 oz all purpose flour scant 1 cup
To Cook
- 2 tbsp softened butter or Oil. More as needed
Lemon and Sugar Crepes
- 1 – 2 lemons sliced thick or cut into wedges
- ¼ 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).1 ¼ cup milk, 3 large eggs
- Add the oil or butter and whisk it in.2 tbsp oil or melted butter
- Place the flour, salt and sugar in a large bowl.2 tsp sugar for savory crepes, OR, ½ tsp kosher salt, 4 oz all purpose flour, 3 tbsp sugar for sweet dessert crepes
- Add about ¾ – 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 – 30 minutes. The batter can be kept in the fridge overnight as well (or upto 2 days)
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 – 30 minutes. The batter can be kept in the fridge overnight as well (or upto 2 days)
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.2 tbsp softened butter
- Always mix the batter first, before you make each crepe. This is to make sure the batter is uniformly mixed.
- Pour ¼ 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.
- Serve the crepes with any kind of filling you like. Or you can follow the steps below for lemon and sugar crepes.
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.¼ cup vanilla sugar
- Serve the French crepes with fresh lemon slices (that can be squeezed over the crepes before eating), and whipped cream.1 – 2 lemons, Whipped cream
Tips & Tricks
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
darryl says
Wondering if I can replace ap flour with gluten free flour? Absolutely love this recipe works out perfect every time!!
Dini says
Hi darryl, yes you can absolutely use gluten free flour in this recipe. Crepes are often made with buckwheat flour which is gluten free. I’m so glad you enjoy the recipe! 🙂
Loise says
Perfect ❤️ My goodness!!
Mandy says
Looks great. Are there any modifications required if I wish to use the crepes for a Mille crepe cake?
Dini says
Hi Mandy!
I used the same recipe to make crepe cakes. I adjusted the recipe to get as many crepes as I need for the cake.
You can check my crepe cake recipe to check out my tips on how I made mine – https://www.theflavorbender.com/salted-caramel-chocolate-crepe-cake/
The recipe uses chocolate crepes, but the method and tips are the same for regular crepes as well.
I hope that helps
Christina Christensen says
PERFECT recipe!! Didn’t change or add a thing! Thank you!! I had very happy children this morning!
Jon says
Great crepes recipe. Usually I mess up the first few bit this recipe resulted in a perfect batch! Thank you!
Kerrian says
I love your crepe recipe and want to make it again now, but I do not have milk. Would it affect the recipe to use almond milk?
Dini says
Hi Kerrian
Yes you can use almond milk! We use oat milk at home, because that’s what we have most of the time.
Hope that helps!
Anne says
I haven’t made these in years! This recipe is a keeper! Thank you for posting
Sarah says
Is there any way these can be made with cake and pastry flour?
Dini says
Hi Sarah
Yes, you can use pastry flour instead of AP flour!
I hope that helps!
Patti says
The measurements are really confusing me. For example, what is 3.6 of egg?
Patti says
Never mind. It adjusted to whole measurements. Thanks
Vincey says
I made these tonight to go with scrambled eggs, ham, and cheese. It was great! I just added all the crepe ingredients to a glass pitcher and mixed it with the immersion blender until smooth, then chilled it for 20 mins before cooking.
Lynn says
It’s a good recipe!
Esther says
I’ve been making this recipe for about a year, very couple of weeks. It’s perfect! Sometimes I’ll double it, with no problems. It turns out best when the batter is blended, rather than whisked, but if you don’t have time to blend, it’s fine.
We fill our sweet crepes with Lotus butter, almond butter, jam, Nutella (of course). Savory crepes are filled with mashed potato… a bit time consuming, but sooo worth it!
Nirmala says
This is my go-to French crepe recipe. Thank you!
Dini says
I’m so happy to hear that, thanks so much Nirmala! 🙂
Emma says
Made crepes for the fam today for the first time and they absolutely loved it! The batter was on point and measurements provided for skillet
were accurate, will definitely stick to this recipe and have crepes a lot more often.
Bianca C says
I’m one of those people that can never follow a recipe blindly and always have to add that essence of myself into it for it to taste the way I want it to OR according to what u think is the best consistency or flavour but this is the first and last crepe recipe I will use… I follow other chefs and rarely stick to recipes to the T but with this one I haven’t tweaked it even a bit… Have tried different versions as well just to be a bit adventurous but as for the base this recipe holds the cherry as a foundation for crepes…
Dini says
I’m so happy you enjoyed the recipe Bianca, thank you so much for leaving the lovely review! 🙂
Irene says
Hi. Irene here
That rating was 5 stars not one .
Thank you
Irene says
Followed instructions to recipe , were soft , & a dream to make
tried so many other recipes .I will keep ractising to get a circle shape though.
Thank you
Kim says
The perfect (I mean, PERFECT)crepe recipe!.. and I didn’t even know mine was bad! I have been eating and making crepes my entire life, and was here looking more for technique, than recipe (since I went drunk shopping online and bought an electric crepe pan). While I didn’t find the perfect wrist action for twirling the batter spreader (still don’t have it down), I did make note of your traditionally “too eggy” comment and tried this recipe. Perfection! The combination of this recipe and the electric pan… BRILLIANT. And I agree with the “less is more” with the sugar in the batter. Thank you!!
Sarah Barbu says
This recipe is absolutely amazing! Because of it everyone in my family, and all my relatives nominated me as the best crepe chef. With a few moderations of my own, these crepes are fantastic!!!!!
MegaFoodie says
This is a great recipe! Having not made crepes for over a decade I was nervous. Stick blender and 30mins resting these were so easy that I’m making them again a week later for brunch!
grant says
it is the best
Lisa McAnulty says
My teenage daughter has never made crepes before but surprised me with crepes for my birthday this morning!. PERFECT! Her (French) Great Grandmother and her Grandfather would have been SO proud of her! She nailed it!
Joe says
Perfect recipe. I love crepes and using this has created the best batch I’ve made in a long while. Thanks!
Ellen says
First time making crepes, just added a little vanilla, really easy recipe to follow and they turned out delicious….
Naomi Nissen says
I believe the instructions are incorrect. It should say 8 ounces, not four. I noticed that the words “scant 1 cup” were added after the 4 ounces in a lighter font. Perhaps you forgot to take out the first part? The way the recipe is written you’re basically making sweet scrambled eggs which are unpalatable.
Dini says
Hi Naomi!
I believe you got weight measurements and volume measurements confused.
The 4 ounces of flour is indeed correct. This is a weight measurement, not a volume measurement (which would be indicated as fluid ounces / fl oz). I used fl oz for the milk, because that is a liquid measurement.
1 cup of flour is about 125 g / 4.4 oz, and for this recipe you will need about 115 g, which is 4 ounces in weight or 1 scant cup. Hope that clears up the difference between fluid ounces vs ounces. And the recipe yields perfect crepes.
I hope that helps!
Jason Freeson says
Please include conversions on your recipes
Dini says
Hi,
I’m not sure what you mean?
The recipe does already include US customary and metric units.
bistro sk says
Looks yummy. I will try to make this for my family. I will introduce your recipe for my friends. Thank you so much.
Elijah Abutak says
Thank you I loved what it has to offer. It’s a great recipe. I have a question if you can help me. How many crepes can I make with one kilo of flour if I used a 40cm Commercial frying pan to make crepes
Shilpa Sharma says
Thank you for this recipe! It was delicious and your instructions were incredibly thorough and easy to follow. This was my first time making crepes and they turned out exactly how I remember them in Paris. Thank you!
Bhavesh says
I really liked this french crepes recipe! Thanks for sharing the recipe.
Kaitlin Hunter says
I’ve finally found the perfect crepe recipe, thank you!
Saoirse says
So good, I doubled the recipe but probably should not have doubled the melted butter lol.
Lorielle says
I loved this recipe! Used it for my first time making crepes and these turned out excellent. Thank you for sharing!
I made a slight change : half white flour and half wheat flour
Added a 1/4 tsp of vanilla extract
used 2 tsp powdered sugar for the sugar
And for the milk portion I used mostly 1% milk with a small amount of heavy whipping cream.
Colm says
Good recipe – a little eggier than my usual. A suggestion that eases the flipping problem – use two pans side by side, the crepe pan and a nonstick pan slightly larger. I simply heat both and flip the crepe (loosening the edges) from the crepe pan into the second pan to cook the other side. It’s not just easier – but it’s faster as you can run it as a bit of a production line, starting a second crepe when the first has flipped.
I have also added orange essence or better still Fiori di Sicilia (Sicilian citrus essence) to sweet crepes.
Bianca C says
Orange or citrus essence… interesting.. Twist in the recipe but if u use enough lemon at the end it’s good.. Tried both still like the lemon more though orange was a totally different hit… Fresh cream with that was good…
naomi k says
i loved this recipe so much just tried it though i have a question, can i completely replace the milk for water? will that affect the consistency of the crepe?
Dini says
Hi Naomi
Thank you! I’m glad that you liked this recipe!
I haven’t made crepes with just water, because it does have an impact on the taste more than anything. The egg flavor will be more prominent without the flavor of milk in the butter.
I have use non dairy milk, and have gotten good results though.
Jay says
These are delicious. Thanks for the helpful tips.
Chantel says
I’ve made this recipe so many times and it’s always amazing. Thank you for sharing 🙂
Lila says
Made this for my parents for breakfast. Super easy to do with perfect results! Thank you so much for the recipe.
Sarah Kaur says
This is my go to for crepes now! Perfect every time and love the background
Woody says
Look no further for best crepe recipe!! Excellent, informative article.
Ryan P says
I’ve made this recipe numerous times. It’s always my go to! Best crepes ever!
Courtney says
I love this recipe! I just have a question. 4oz. Of flour is 1/2 cup and scant 1 cup in my mind is just a little less than 8oz. Which is the right measurement? I’ve played around wit it several times and I’m never sure…
Dini says
Hi Courtney,
Sorry about the late reply. I’m glad you liked the recipe! 🙂 4 oz of AP flour is indeed a scant cup, because 1 cup of flour is about 4.2 – 4.4 oz (when measured by spoon and level method). The 8 oz = 1 cup measurement that you’re referring to only applies to fluids. Weight measurements for dry ingredients weigh differently. For example 1 cup of sugar weighs 7 oz. I’ve discussed this in more detail in my measurement conversions page. I hope that helps!
courtney says
That makes sense. Thank you!
Asa says
Nice recipe I love lemon on my crepes
Romina says
This is perfect but just ….Add a bit of matcha;)
c says
my favorite crepes are the sugar lemon ones I used to have in Paris, and this recipe was so similar! will definitely make again and again 🙂
Kristina Jacobsen says
best recipe ever! crunchy, flavorful, easy, and super, super delicious. thank you!
Laura t says
First time my crepes are easy to flip and stay nice and soft! Soooo good, this is a keeper. Followed the recipe and just added a spoonful of rum and let it sit for about half an hour prior to bake. Sooooo good, love love love them
Marly says
For years I’ve been trying to make crepes. I thought I might give it one last attempt before giving up. This recipe was like my guardian angel! The crepes were very simple to make they turned out perfect and I’ve made them every morning for a week straight now thank you!
Celine S says
I’ve been doing crepes wrong this whole time!! I just needed the right recipe, turned out perfect!
Nicole says
Best I have found! I have been searching for the best and this is it!
Erin says
I’m no cook but do love eating crepes. My mom used to make us crepes with a family recipe but I could never get it right… to dry to rubbery no flavor… these are the best I have ever tasted and what a difference in following your ratio! Thank you
Aleksi says
First time I even tasted crepes. Very tasty, superb advice and recipe.
Tammy says
Great recipe! Loved the lemon. I made a crepe bar with lemon, honey, blueberries, peanut butter, bananas, whipped cream. I usually serve with Nutella and strawberries or raspberries.