Here’s a simple, foolproof Classic Soft Crêpes recipe — thin, tender, and perfect for sweet or savory fillings.
🥞 Classic Soft Crêpes
🛒 Ingredients (Makes 8–10 crêpes)
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1 cup all-purpose flour
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2 large eggs
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1½ cups milk
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2 tbsp melted butter (plus extra for pan)
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1 tbsp sugar (omit for savory)
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¼ tsp salt
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½ tsp vanilla extract (optional, for sweet crêpes)
👩🍳 Instructions
1️⃣ Make the Batter
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In a bowl, whisk eggs and milk.
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Add flour, sugar, salt, melted butter, and vanilla.
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Whisk until smooth (a few small lumps are okay).
Tip: For ultra-smooth batter, blend in a blender for 10–15 seconds.
2️⃣ Rest the Batter (Important!)
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Let sit 15–30 minutes at room temperature.
This relaxes the gluten and makes softer crêpes.
3️⃣ Cook
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Heat a nonstick pan over medium heat.
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Lightly butter the pan.
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Pour about ¼ cup batter into the center.
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Immediately swirl the pan to spread thin.
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Cook 1–2 minutes until edges lift and bottom is lightly golden.
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Flip and cook 30–60 seconds more.
Stack finished crêpes on a plate.
🍓 Sweet Filling Ideas
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Strawberries + whipped cream
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Nutella + bananas
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Lemon juice + powdered sugar
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Cream cheese + berries
🧀 Savory Filling Ideas
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Ham + cheese
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Spinach + mushrooms
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Chicken + Alfredo sauce
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Scrambled eggs + herbs
🔥 Pro Tips
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If batter is too thick → add 1–2 tbsp milk
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If crêpes tear → pan may be too hot
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If rubbery → overcooked
❄️ Storage
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Refrigerate stacked crêpes (with parchment between) up to 3 days
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Freeze up to 2 months
If you’d like, I can also give you:
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A dairy-free version
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A gluten-free version
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Or authentic French-style crêpes like in Paris