A good crepe feels like a passport on a plate — thin, delicate, and ready to transport you from a Parisian café to your own kitchen. When paired with Strawberry Ice Cream and Whipped Coffee, it’s a sweet symphony of temperature and texture.
The magic lies in mastering the swirl: a gentle wrist flick coats the pan, giving you lacy edges and a tender center. Think of it as a culinary dance between precision and play, much like the crepes you’d find sizzling on a Marrakech street corner or a Tokyo dessert shop.
What’s beautiful here is versatility — fill them with Nutella, ricotta, or simply a dusting of sugar, and they shine. With each bite, you’re not just eating; you’re exploring, learning, and savoring a little piece of the world.
Perfect For Lazy Mornings or Fancy Nights!
- I first made these crepes after a trip to France, and they instantly turned Sunday mornings into something worth waking up for — you’ll feel the same magic.
- They’ve become my go-to when hosting brunch because they’re easy to customize, and guests love assembling their own (think Nutella, jam, or fresh fruit).
- Over time, I’ve learned to make a big batch and freeze them — perfect for those busy mornings when you still crave something homemade.
- Surprisingly, they’re a great light dessert after a heavy meal, especially when paired with strawberry ice cream — the contrast is pure bliss.
- And yes, they taste just as dreamy with a drizzle of honey or a dusting of powdered sugar!
Crepe Recipe
This classic crepe recipe makes thin, delicate pancakes with a light, buttery flavor. Perfect for sweet or savory fillings, they cook quickly and fold beautifully. Enjoy them with fresh berries, powdered sugar, or your favorite toppings for an elegant breakfast or dessert.
Equipment
- Blender
- Mixing bowl
- Whisk
- 9" nonstick skillet
- Spatula
- Measuring cups
- Measuring spoons
- Ladle or small measuring cup
Ingredients
- 1 cup all-purpose flour
- 2 large eggs, room temperature
- Fresh berries and confectioners' sugar
- 4 tsp granulated sugar
- ½ tsp kosher salt
- 1¼ cup whole milk, room temperature
- 3 tbsp unsalted butter, melted, cooled, plus 1/2 tsp. cold unsalted butter
Instructions
- Blend eggs, milk, flour, sugar, salt, and melted butter in a blender until smooth, about one minute, then cover and refrigerate for at least an hour or up to two days.
- Preheat a 9" nonstick skillet over medium heat, melt a small amount of cold butter, reduce heat to medium-low, briefly whisk the batter, and pour 1/4 cup into the pan.
- Lift the pan off the heat and tilt it in a circular motion to evenly spread the batter.
- Cook until the top is set and the bottom is golden, about 45 seconds, then flip and cook for another 45 seconds.
- Fold the crepe into quarters using a spatula, transfer to a plate, and repeat with the remaining batter to make eight crepes.
- Serve with berries and a dusting of confectioners' sugar if desired.
Notes
- Let the batter rest to relax the gluten, which makes the crepes tender.
- A nonstick skillet works best, but a well-seasoned crepe pan or cast iron pan also works beautifully.
- If the batter seems too thick after chilling, whisk in a tablespoon or two of milk.
- You can keep the first cooked crepes warm in a low oven while finishing the rest.
| Nutrition | Value |
| Calories | 145kcal |
| Carbohydrates | 16g |
| Fibre | 7g |
| Protein | 4g |
| Cholesterol | 62g |
Variations To Help You Customize Your Dish!
- Sweet variation – Add ½ teaspoon vanilla extract or a pinch of cinnamon or lemon zest to the batter for extra flavor.
- Savory variation – Omit the sugar and add 1–2 tablespoons chopped fresh herbs (like chives or parsley) or a pinch of black pepper to the batter.
- Chocolate crepes – Whisk 2 tablespoons cocoa powder and 1 tablespoon sugar into the dry ingredients before blending.
- Gluten-free option – Use a 1:1 gluten-free flour blend or buckwheat flour in place of all-purpose flour.
- Dairy-free option – Substitute almond milk or oat milk and use a dairy-free butter alternative.
