# Crepes

Thin, lacy French pancakes with golden edges and a tender chew — equally at home with sweet or savory fillings.

_Breakfast · French_

Prep: 10 min · Cook: 20 min · Total: 30 min · Yields: 4 servings

## Ingredients

- 1 cup all-purpose flour
- 2 large eggs
- 1 ½ cups whole milk
- 2 tbsp unsalted butter (melted, plus more for the pan)
- 1 tbsp granulated sugar (omit for savory crepes)
- ¼ tsp fine salt
- ½ tsp vanilla extract (omit for savory crepes)

## Instructions

1. Combine the 1 cup all-purpose flour, 1 tbsp granulated sugar, and 0.25 tsp fine salt in a large bowl and whisk briefly to mix.
2. Add the 2 large eggs and about half of the 1.5 cups whole milk. Whisk until a smooth, thick paste forms with no dry flour remaining.
3. Pour in the remaining milk, the 2 tbsp melted unsalted butter, and the 0.5 tsp vanilla extract. Whisk until the batter is thin and completely smooth.
4. Cover the bowl and rest the batter at room temperature for at least 30 minutes (or refrigerate up to 24 hours). Resting relaxes the gluten and yields more tender crepes.
5. Heat a 9- or 10-inch nonstick or well-seasoned skillet over medium heat. Brush lightly with melted butter and let it shimmer before adding batter.
6. Pour about 3 tbsp of batter into the center of the pan and immediately tilt and swirl the pan in a circular motion to spread the batter into a thin, even round.
7. Cook until the edges look dry and the underside is pale golden, about 1 to 1.5 minutes. Loosen the edge with a thin spatula and flip.
8. Cook the second side for 30 to 45 seconds until lightly spotted. Slide onto a plate. Repeat with remaining batter, stacking crepes as you go — they won't stick.

## Tip

> The first crepe almost always tears or cooks unevenly — treat it as a test to calibrate your pan temperature and batter consistency, then discard or snack on it.

Tags: breakfast, vegetarian, 30-minute, french, weeknight

---
Canonical: https://just-recipes.io/recipes/crepes