This Classic Crepe Recipe recreates a French staple you can use to make your favorite savory or sweet crepes.
Crepes are thin and buttery – the perfect palate for savory ingredients like ham and cheese – but with just enough sweetness that they make a great dessert with fruit or nut butters. They are super versatile, so you can serve them with any topping of your liking!
My family and I took our first trip to France a little bit ago. We went to Paris and stayed a few days, and every day we were there we tried crepes from different sellers. If you’ve ever been to Paris you’ll know that there are lots of carts selling crepes of every kind imaginable along the streets.
It’s so much fun to watch the people making crepes – spreading them into perfect circles before cooking and filling them. The flavors I tried while there were nutella and banana, ham and cheese, and dulce de leche, which was my favorite.
Tools to Make Crepes
It’s not essential that you have a dedicated crepe maker to make great crepes, but it definitely helps. There are two different options that will help you make perfect crepes. They are an electric crepe maker or a non-stick crepe pan.
It’s important to spread the batter in a thin layer on the flat griddle. These flat surfaces are best for getting a thin crepe that doesn’t stick to the pan.
The electric crepe maker comes with a spreader to help you even out the batter on the surface like a pro does. The crepe pan requires you to tilt and turn the pan to spread the batter.
Tips for Making Classic Crepes
Make sure that you give the batter time to rest. Believe me, I know that an hour is a long time to wait when there’s delicious crepes to be eaten, but it’s worth the wait. This time will give the wet ingredients time to soak into the flour.
You can make up the batter at night and let it rest in the fridge until morning, if you can wait that long! After leaving the flour to soak it might be a bit less spreadable, so adding a couple more tablespoons of milk may be necessary.
When the crepes are ready to be turned over, use a rubber spatula to gently loosen the edges of the crepe. This will keep it from sticking as you pull the crepe away from the pan.
You can use the spatula to flip the crepe, but honestly fingers do the job better. Simply lift an edge, peel up the crepe, and flip it over gently.
Remember how I said the dulce de leche was my favorite? Well, here’s a bonus recipe for caramel sauce that you can top your crepes with. It’s almost as delicious as the real French version I ate.
Bonus: Easy Caramel Sauce Recipe
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup sweetened condensed milk
- 2 tbsp light corn syrup
Add the butter to a saucepan and melt over medium heat. Add the brown sugar, corn syrup and condensed milk. Bring to a boil and cook the mixture for 3-5 minutes. Once it starts to thicken, drop a bit of the sauce into a glass of cool water, it shouldn’t be super runny, but not like hard candy. If it’s reached the desired texture, take it off the heat and continue to stir for another
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Classic Crepe Recipe
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 tsp salt
- 2 tbsp butter melted
- 1 cup all-purpose flour
- Butter and powdered sugar for serving optional
- In a mixing bowl, mix together the eggs, milk, water, salt and butter. Whisk or beat until smooth. Slowly add in the flour until well combined and smooth.
- Allow the batter to rest for 3-5 minutes.
- Heat a griddle or frying pan over medium high heat. Oil it lightly. Pour a scoop of batter onto the griddle and quickly tilt the pan in a circular motion to spread the batter into an even layer that coats the pan.
- Cook the crepe for about 2 minutes. The top will begin to form bubbles and dry out. Flip the crepe over with a spatula. Cook for an additional 1-2 minutes. Serve hot with butter and powdered sugar.
- Each crepe requires about 1/4 cup of batter.
- For dessert crepes, add 1/2 tsp vanilla and 1 tsp sugar to the batter.
- For savory crepes, you can add dried herbs or even shredded Parmesan cheese to the batter.
- Crepes can be filled with your choice of ingredients. Try sliced strawberries and bananas, nutella, caramel, or for savory crepes, try ham and cheese or feta and cherry tomatoes.
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Jillian Morris is the resident baker for A Food Lover’s Kitchen. She started baking when she was very little and found she had a great passion for it. She is a high-schooler in a small town in Oregon, where she enjoys music, writing, and baking in her spare time.