Classic French crepes are delicate, thin pancakes made from a simple batter of flour, eggs, milk, and butter that develops flavor and perfect texture after a 1-hour rest. Ideal for serving with maple syrup, butter, or sweet fillings.
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In a large mixing bowl, combine the all-purpose flour, sugar, and salt.
Make a well in the center of the dry ingredients and add the eggs.
Begin whisking the eggs, gradually incorporating the flour from the sides. Slowly pour in about half of the milk while whisking to form a thick, smooth batter.
Whisk in the remaining milk and the heavy cream until the batter is thin and smooth.
Cover the bowl with a tea towel and let the batter rest at room temperature for 1 hour.
After resting, melt the butter in a non-stick pan over medium heat. Pour the melted butter into the batter and whisk to combine.
Heat the non-stick pan over medium heat. Pour a ladle of batter into the center of the pan and immediately swirl the pan to spread the batter into a thin, even circle.
Cook for about 90 seconds, until the edges are lightly browned and the surface has small air holes.
Flip the crepe and cook for another 30 seconds on the other side.
Slide the finished crepe onto a plate. Serve immediately with your favorite toppings, such as butter, maple syrup, or a sprinkle of sugar and a squeeze of lemon.
Store cooled crepes stacked with parchment paper between each in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months; reheat gently in a skillet over low heat or microwave for 15-20 seconds.
crepe pan or 8-inch non-stick skillet · whisk
Resting allows the flour to fully hydrate and gluten to relax, creating a smoother batter that produces thinner, more tender crepes with better flavor development.
Use a non-stick skillet or crepe pan, heat to medium-high, and pour batter while tilting the pan in a circular motion for even, thin coverage. Cook until the bottom is light golden before flipping.
Yes, prepare the batter up to 24 hours in advance and refrigerate it. Stir gently before using, as the batter may thicken slightly.
The bottom should be light golden-brown and the edges should pull away easily from the pan. Flip and cook the other side for 20-30 seconds until set.
Substitute with whole milk (use 1⅝ cups total milk) or crème fraîche for a tangier flavor, though this slightly changes the texture.
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