Thin, soft, buttery crêpes with delicate golden edges — perfect for sweet or savoury fillings. This easy recipe uses simple pantry ingredients and makes delicious, café-style crêpes at home.
10 min
Prep time
15 min
Cook time
Ingredients
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1 cup (125 g) all-purpose flour
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2 large eggs
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1¼ cups (300 ml) milk
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2 tbsp melted butter, plus extra for the pan
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1 tbsp sugar (for sweet crêpes)
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1 tsp vanilla extract (optional)
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A pinch of salt
Instructions
Whisk the eggs and milk together. Gradually add the flour, sugar and salt, whisking until smooth. Stir in the melted butter and vanilla. For the smoothest batter, use a blender for 20–30 seconds.
Let the batter rest for 15–30 minutes at room temperature. It should be thin and pourable, similar to light cream. Add a tablespoon of milk if it seems too thick.
Heat a lightly buttered nonstick pan over medium heat. Pour in about ¼ cup batter, immediately swirling the pan to create a thin, even layer. Cook for 45–90 seconds, until the edges lift and the bottom is lightly golden.
Loosen the edges with a spatula and flip carefully. Cook the other side for 20–40 seconds. Transfer to a plate and repeat with the remaining batter, lightly greasing the pan as needed.
Delicious filling ideas
Chocolate hazelnut spread, sliced bananas and a dusting of icing sugar.
Fresh strawberries, whipped cream and a little honey.
Grated cheddar, sautéed mushrooms, spinach and black pepper. Reduce or omit the sugar in the batter.
Tips for perfect crêpes
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For thin crêpes: Swirl the batter immediately after pouring.
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For tender texture: Rest the batter before cooking.
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For easy flipping: Wait until the edges look dry and release naturally.
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For make-ahead breakfasts: Refrigerate cooked crêpes, stacked with parchment between them, for up to 3 days.
My favourite serving idea: Fill warm crêpes with Nutella and banana, fold into quarters, and finish with strawberries and a light dusting of icing sugar.
