Perfect Thin and Fluffy Classic French Crêpes Recipe for Easy Breakfast
This recipe delivers delicate, paper-thin yet soft and airy classic French crêpes that are quick and easy to make, perfect for breakfast or brunch. The batter rests to ensure tender crêpes with a subtle vanilla and buttery flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 8-10 crêpes 1x
- Category: Breakfast
- Cuisine: French
Ingredients
Scale
- 1 cup (120 g) all-purpose flour
- 2 large eggs, room temperature
- 1 1/4 cups (300 ml) whole milk
- 3 tablespoons unsalted butter, melted (plus extra for the pan)
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract (optional)
- Pinch of salt
Instructions
- In a mixing bowl, whisk together 1 cup (120 g) all-purpose flour, 1 tablespoon granulated sugar, and a pinch of salt.
- In a separate bowl, beat 2 large eggs until smooth, then add 1 1/4 cups (300 ml) whole milk and 1 teaspoon vanilla extract. Whisk to combine.
- Gradually pour the wet mixture into the dry ingredients while whisking continuously to avoid lumps. Stir in 3 tablespoons melted unsalted butter. The batter should be thin and pourable; add a splash more milk if too thick.
- Cover the bowl with plastic wrap or a clean towel and let the batter rest at room temperature for at least 30 minutes.
- Heat a non-stick skillet over medium heat and brush lightly with melted butter.
- Use a ladle or 1/4 cup (60 ml) measuring cup to pour batter into the pan, tilting and swirling to spread thinly and evenly. Cook until edges lift easily and bottom is golden, about 1-2 minutes.
- Use a thin spatula to loosen edges, then flip the crêpe and cook the other side for 30 seconds to 1 minute until lightly browned.
- Transfer cooked crêpes to a plate and cover loosely with foil or a clean towel to keep warm and soft.
- Repeat cooking remaining batter, adding more butter as needed to prevent sticking.
Notes
Resting the batter for at least 30 minutes is crucial for tender crêpes. Use medium heat to avoid burning. Use a thin spatula and confident wrist motion to flip without tearing. Butter the pan lightly before each crêpe. Batter can be refrigerated up to 24 hours before cooking. Crêpes can be frozen with parchment paper between layers for up to 2 months.
Nutrition
- Serving Size: 1 crêpe (approximate
- Calories: 120
- Sugar: 2
- Sodium: 90
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 15
- Fiber: 0.5
- Protein: 5
Keywords: French crêpes, thin crêpes, fluffy crêpes, easy breakfast, classic crêpes, brunch recipe, crepe batter, homemade crêpes