An easy to make Basic Crepe Recipe that can be whipped up from simple pantry ingredients. These French style crepes are sure to please.
Sitting down to a lovely stack of warm crepes brings back such fond memories of my childhood, when mum would whip up a batch of thin pancakes on a Sunday afternoon.
Enjoyed with dollops of Dulce de Leche, or sprinkled with sugar and lemon juice, my sister and I would gobble them up just as quickly as mum could cook them.
More often than not, we have been making our Easy Pancake Recipe at home, which makes classic fluffy pancakes, especially since Emma has learned to make them herself.
But I’ve become quite nostalgic for the crepes I enjoyed from my childhood. Since mum doesn’t use a crepe recipe, but just mixes up the crepe batter by eye, I’ve adapted our classic pancake recipe for making French style crepes.
Crepe batter needs to be thinner than pancake batter for a nice thin crepe. The main difference is that no leavening agent is used, so make sure to use plain flour as opposed to self-raising flour.
The first crepe always turns out a bit wonky, and it will give you an indication if the pan is at the correct temperature, how much batter you need to add to your pan, or if you need to thin your batter slightly with some extra milk.
This simple crepe recipe is pretty foolproof. A non-stick pan with just a smear of melted butter, makes for perfect crepes every time.
Crepe filling ideas
These crepes taste delicious with even simple crepe fillings.
Here’s a list of my favourite crepe filling combinations:
- Nutella (chocolate spread)
- Dulce de Leche (caramel spread)
- Lemon & Sugar
- Berries & Whipped Cream
- Fresh Fruit – Banana, Orange, Strawberries
- Slivered Almonds or crushed nuts
- Strawberry Jam or Fruit Compote
- Ice Cream
- Ricotta & Honey
- Maple Syrup
- any combination of the ingredients above
Basic Sweet Crepe Batter
- 1 cup Plain flour
- 2 tbsp sugar
- 2 eggs
- 1 cup milk
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 1-2 tbsp butter
Making the Crepe Batter
- In a jug or small bowl, whisk together eggs, milk, melted butter, and vanilla extract.
- Into a large bowl, sift the sugar and flour.
- Make a well in the center of the dry ingredients and slowly whisk in the liquid mixture. The batter should be smooth and runny.
- Use immediately or store in fridge overnight if desired.
Cooking the Crepes
- Preheat a medium sized low sided non-stick pan (or crepe pan) over medium heat.
- Melt a small amount of butter in pan, use paper towel to wipe away any excess butter to prevent burning.
- For each crepe, add approx. 1/4 cup of the batter to the pan, tilt the pan to cover the base. Cook for 1-2 minutes, flip, and cook for another minute.
- Mix batter between each crepe.
- Transfer cooked crepes to a plate and cover to keep warm until serving. Crepes can also be maintained warm in an oven on low heat.
Serve with your choice of toppings.
Batter can be thinned slightly with an extra dash of milk if your first crepe is too thick.
For savoury crepes, omit sugar and vanilla, and add a pinch of salt.
All My Poppet recipes use a 250ml Australian standard cup for measurements unless otherwise specified.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.