French crepes - sweet and savory versions



  • 1 cup + 1 tbsp all purpose flour
  • 3 eggs lightly beaten
  • 1½ cups milk
  • 3 tbsp melted butter
  • 2 tbsp sugar
  • 1/2 tsp vanilla extract
  • 1 pinch salt
  • 1/4 tsp salt


40 minutes
  • 1Place flour in a bowl. Add eggs and ½ cup milk. (for sweet crepes add sugar and vanilla, and for savory crepes add salt)
  • 2Whisk until you get a smooth batter. Pour remaining milk and whisk until smooth.
  • 3Cover batter and leave it in the fridge for 30 minutes.
  • 4Remove from fridge and pour melted butter.
  • 5Lightly brush a nonstick skillet with butter and heat over medium heat until hot.
  • 6With a small ladle pour batter, immediately tilting and rotating skillet to coat bottom, and cook crepe, turning once, until just set and golden, about 1 minute total. Transfer to a plate.
  • 7Add a little milk if batter is too thick.
  • 8
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