Simple French Crepes
Whisk up simple French crepes with flour, eggs, milk, and butter, then cook thin golden rounds for a flexible breakfast ready for your favorite fillings.
- Prep time
- 10 min
- Cook time
- 20 min
- Total time
- 1 hr
- Servings
- 4
Thin crepes offer an adaptable breakfast from one simple batter. These lightly sweetened rounds are pleasant plain and easy to fill at the table. Resting lets the flour hydrate so the crepes bend without tearing. Use a small nonstick skillet and tilt it quickly after pouring. The first crepe helps you find the heat; the batch makes about eight eight-inch crepes for four people.
Simple French Crepes
Serves 4 · Prep 10 min · Cook 20 min · Rest 30 min · Total 1 hr
Ingredients
Step-by-step instructions
- Whisk flour, sugar, and salt in a bowl. Separately whisk eggs, milk, water, and 2 tablespoons butter.
- Gradually whisk liquid into flour until smooth. Cover and refrigerate for 30 minutes at 40°F (4°C) or below.
- Stir batter. Heat an 8-inch nonstick skillet over medium heat and brush with some remaining butter.
- Pour in 1/4 cup (60 ml) batter and immediately tilt to coat. Cook for 60 to 90 seconds, until the top sets.
- Flip with a thin spatula and cook for 20 to 30 seconds. Repeat, using remaining butter as needed; serve two per person.
A few kitchen notes
- Adjust heat if edges brown before centers set.
- Use a flexible spatula to avoid tearing.
Ingredient substitutions
- Use 2% milk in place of whole milk.
Storage & reheating
Refrigerate within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below for 3 days. Freeze with parchment between crepes for 2 months; reheat to 165°F (74°C).
What to serve with it
Serve with fresh berries and fruit preserves.
Comments & kitchen questions
Have a question, a useful substitution, or a result to share? Your feedback helps us make this recipe clearer and more useful.
Questions from the kitchen
Can I make Simple French Crepes ahead?
Refrigerate within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below for 3 days. Freeze with parchment between crepes for 2 months; reheat to 165°F (74°C).
What if I can’t find an ingredient?
Use 2% milk in place of whole milk.
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