Light, delicate, and endlessly versatile, these classic French crêpes strike the perfect balance between tender centers and gently crisped edges. This refined version builds on traditional technique with small upgrades—like melted butter in the batter, a touch of sugar for browning, and a splash of water for that signature lace-like edge—making them ideal for both sweet and savory fillings.
Ingredients
- 4 large eggs
- 1½ cups milk
- ¼ cup water
- 1¼ cups flour
- ¼ tsp table salt
- 2 tbsp melted butter
- 1 tsp sugar (optional, for browning)
Directions
Make the Batter
In a large mixing bowl, whisk together flour, salt, and sugar (if using).
Make a well in the center. Add eggs and about half of the milk. Whisk from the center outward, slowly drawing in the flour until a smooth, thick paste forms.
Add remaining milk and the water; whisk until completely smooth.
Whisk in melted butter until incorporated.
Rest the Batter
Strain through a fine-mesh sieve to remove any remaining lumps. Let the batter rest for at least 30 minutes, or refrigerate up to overnight. If resting overnight, thin with a splash of milk before cooking if it has thickened.
Cook the Crêpes
Heat a nonstick or crêpe pan over medium heat and brush lightly with melted butter.
Pour about ¼ cup of batter into the center of the pan and immediately swirl to coat the bottom in a thin, even layer.
Cook until the top surface looks dry and the edges lift from the pan. Flip and cook briefly on the second side.
Repeat, brushing the pan with more butter as needed.
Notes
Preparation
- Resting the batter relaxes gluten and improves spreadability and tenderness.
- The splash of water helps create crisp, lacy edges—a classic French technique.
- For savory crêpes, omit the sugar; for dessert crêpes, you may increase it to 2 tsp.
- Altitude (~4,750 ft): Batter may thicken slightly during resting. Add 1–2 tbsp extra milk as needed before cooking.
Serving Suggestions
- Sweet: lemon and sugar, fresh berries, Nutella, jam, honey, or pastry cream.
- Savory: ham and cheese, sautéed mushrooms, spinach and gruyère, or smoked salmon with crème fraîche.
Variations
- Add ½ tsp vanilla or 1 tbsp rum for dessert crêpes.
- Swap ¼ cup of milk for ¼ cup heavy cream for richer, more custardy crêpes.
- Use buckwheat flour for a rustic Breton-style crêpe (best for savory fillings).
Make-Ahead & Storage
- Refrigerate cooked crêpes for up to 3 days with parchment between each layer.
- Freeze for up to 2 months; thaw and warm briefly in a pan before serving.
- Batter can be made up to 24 hours ahead; stir and thin with milk before cooking if needed.