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A plate of French crepes with honey and jam
Print Recipe

Classic French Sweet Crêpes

Course: Dessert
Servings: 4 Crêpes

Ingredients

  • 1 cup (125g) fluide flour (use all-purpose in the US)
  • 1.5 tsp sugar
  • 1 pinch salt
  • 2 eggs
  • 1 cup (250ml) milk
  • 1 tbsp (15g) butter, plus more for the pan
  • 1/2 tsp vanilla extract
  • toppings as desired (see note)

Instructions

  • Mix together the flour, sugar, and salt in a bowl.
  • Make a well in the center and add the eggs. Whisk gently from the center outward until a thick batter forms.
  • Slowly pour in the milk while whisking to avoid lumps, until the batter is smooth and fluid.
  • Add the melted (not hot) butter and vanilla. Whisk until fully combined.
  • Let the batter rest for 30 min. at room temperature.
  • Heat a lightly buttered non-stick or crêpe pan over medium heat.
  • For each crêpe: Pour in a small ladle of batter and swirl to coat thinly. Cook 45–60 seconds, until edges lift. Flip and cook 20–30 seconds on the other side.

Notes

A crêpe pan or griddle, along with a T-shaped wooden crêpe spreader, helps create thin, even crêpes. 
Classic French toppings: Beurre-sucre (butter and sugar), sucre-citron (sugar and lemon), honey, chocolate, Nutella, or jam.