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Crêpes · Classic

Classic French Crêpes

Paper-thin and tender with lacy golden edges, from a quick blender batter. Fill them with butter and sugar, jam, bananas, or ham and cheese.

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Prep
5 min
Cook
25 min
Total
1 hr
Serves
4 · about 12 crêpes
Level
Medium

Ingredients

  • 1 ½ cups whole milk
  • 3 large eggs
  • 2 tbsp butter, melted, plus more for the pan
  • 1 tbsp sugar
  • ¼ tsp kosher salt
  • 1 tsp vanilla extract, for sweet crêpes (optional)
  • 1 cup all-purpose flour

Steps

  1. Put the milk, eggs, melted butter, sugar, salt and vanilla in a blender, then add the flour on top. Blend until smooth, about 10 seconds, scraping down the sides once.
  2. Let the batter rest so the bubbles settle and the flour softens. It can wait in the fridge up to a day.
  3. Heat an 8- or 10-inch nonstick skillet over medium heat and brush it lightly with butter.
  4. Pour about 3 tablespoons of batter into the center of the pan while lifting and tilting it so the batter runs into a thin, even circle.
  5. Cook until the edges look dry and lacy and the bottom is golden.
  6. Loosen the edge with a thin spatula, flip the crêpe and cook the second side until spotted.
  7. Slide it onto a plate and repeat with the rest of the batter, stacking the crêpes and brushing the pan with butter every few. The first one is usually a test.

Tip: If the batter sets before it covers the pan, lower the heat a little. If the crêpes won't brown, raise it.

Tip: Sweet fillings: butter and sugar with a squeeze of lemon, jam, or sliced bananas with chocolate. Savory: ham, Gruyère and a fried egg.

Storage: Stack with parchment between them, wrap and refrigerate up to 3 days or freeze up to 2 months.

Make ahead: Make the batter the night before and refrigerate it; stir before cooking.

Estimated nutrition per serving: 290 calories · protein 11 g · carbohydrates 32 g · fiber <1 g · sugars 8 g · fat 13 g (saturated 7 g) · sodium 250 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 6 of 6 ingredients.