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Crepes Like In Paris

Light, delicate, and endlessly versatile, these Parisian-style crepes bring the charm of a French café right to your kitchen. Perfect for sweet or savory fillings!
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Prep Time 10 minutes
Cook Time 20 minutes
Rest Time 30 minutes
Total Time 1 hour
Course Breakfast, Brunch, Dessert
Cuisine French
Servings 8 Servings
Calories 140 kcal

Equipment

  • Medium mixing bowl
  • Whisk
  • Non-stick crepe pan or 10-inch non-stick skillet
  • Ladle or measuring cup
  • Thin, flexible spatula
  • Cooling rack or plate for stacking crepes

Ingredients
  

For The Crepe Batter:

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 1/2 cups whole milk
  • 2 tablespoons unsalted butter melted
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract optional, for sweet crepes

For Cooking:

  • Additional butter for greasing the pan

Optional Fillings:

  • Fresh berries for a burst of sweetness
  • Nutella for classic indulgence
  • Thinly sliced ham and Gruyère for a savory twist
  • Powdered sugar for dusting

Instructions
 

Step 1: Prepare The Batter

  • In a medium mixing bowl, whisk together the flour, eggs, milk, melted butter, sugar, salt, and vanilla extract until smooth.
  • Tip:
  • Let the batter rest for at least 30 minutes to relax the gluten for tender crepes.

Step 2: Heat The Pan

  • Preheat your non-stick crepe pan or skillet over medium heat and lightly grease with butter.
  • Tip:
  • Wipe off excess butter with a paper towel to avoid greasy crepes.

Step 3: Pour And Swirl

  • Pour about 1/4 cup of batter into the pan, quickly tilting and swirling to coat the surface evenly.
  • Tip:
  • Swirl immediately after pouring for thin, delicate crepes.

Step 4: Cook The Crepe

  • Cook for 1–2 minutes until the edges lift slightly, then flip and cook for 30–60 seconds more.
  • Tip:
  • Use a thin spatula and wait until the edges lift naturally for easier flipping.

Step 5: Stack And Serve

  • Transfer cooked crepes to a plate and cover with a towel to keep warm as you cook the rest.
  • Tip:
  • Layer parchment paper between crepes if storing for later use.

Notes

The batter can be made the day before and refrigerated overnight.
Freeze extra crepes with parchment between layers for up to 2 months.
Get creative with sweet or savory fillings to match any occasion!
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