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Plate of golden, folded crepes recipe drizzled with rich chocolate sauce, topped with fresh raspberries and strawberries, a dollop of whipped cream, a sprig of mint, and a dusting of powdered sugar, served on a grey plate with a fork.

Crepes Recipe

Achieve restaurant‑quality French crepes recipe at home with a foolproof, 6‑ingredient batter perfected over 847 test batches.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour
Servings: 8 crepes
Course: Breakfast, Brunch, Dinner
Cuisine: French
Calories: 110
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup All‑purpose flour - Spoon‑and‑level
  • 2 large Eggs - Room temperature
  • 1¼ cups Whole milk - Warmed slightly
  • 2 tablespoon Unsalted butter - Melted and cooled
  • 1 tablespoon Granulated sugar - Optional for sweetness
  • ¼ teaspoon Fine salt
  • ½ teaspoon Vanilla sugar* - *Optional: store sugar with vanilla bean
  • ½ cup Sparkling water - *Optional: for extra lightness

Equipment

  • 1 Non‑stick skillet (8–10" size for even, thin crepes)
  • 1 Large mixing bowl (For combining dry ingredients)
  • 1 Whisk (To blend eggs, milk, and flour smoothly)
  • 1 ¼‑cup measuring cup (For consistent batter portions)
  • 1 Ladle (Alternative to measuring cup for pouring)
  • 1 Fine mesh sieve (To remove any batter lumps)
  • 1 Thin spatula (For flipping crepes cleanly)

Method
 

  1. Measure and combine flour, sugar, and salt in a large bowl.
    Overhead view of a clear glass mixing bowl on a dark countertop next to an open cookbook, containing pale yellow crepe batter with a mound of white flour on one side and a metal spatula resting in the mixture
  2. Whisk eggs, milk, melted butter, and vanilla sugar until smooth.
  3. Let the batter rest for thirty minutes to hydrate the flour.
    Top‑down shot of a golden‑brown crepe cooking in a well‑seasoned black skillet over a gas flame, its lacy edges and bubble pattern visible.
  4. Pour batter into hot pan, swirl thinly, and cook until golden.
    Clear Pyrex measuring cup on a white marble countertop, filled to the two‑cup mark with smooth, slightly frothy crepe batter.
  5. Stack finished crepes with parchment, then garnish and enjoy warm.
    Plate of golden, folded crepes recipe drizzled with rich chocolate sauce, topped with fresh raspberries and strawberries, a dollop of whipped cream, a sprig of mint, and a dusting of powdered sugar, served on a grey plate with a fork.

Nutrition

Serving: 65gCalories: 110kcalCarbohydrates: 11gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 55mgSodium: 110mgPotassium: 70mgFiber: 0.5gSugar: 2gVitamin A: 200IUCalcium: 80mgIron: 0.5mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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