Here’s a classic, versatile crepes recipe — thin, delicate, and perfect for sweet or savory fillings.

🥞 Classic Crepes Recipe

🛒 Ingredients (Makes ~8–10 crepes)

• 1 cup all-purpose flour

• 2 large eggs

• 1 ½ cups milk (whole or 2%)

• 2 tbsp melted butter (plus extra for cooking)

• 1 tbsp sugar (omit for savory crepes)

• ½ tsp salt

• 1 tsp vanilla extract (for sweet crepes, optional)

👩‍🍳 Instructions

1️⃣ Make the Batter

1. In a bowl, whisk flour and eggs together until smooth.

2. Gradually add milk while whisking to avoid lumps.

3. Stir in melted butter, sugar, salt, and vanilla (if using).

4. Let batter rest 30 minutes at room temp — helps create tender crepes.

2️⃣ Cook the Crepes

1. Heat a nonstick skillet or crepe pan over medium heat. Lightly brush with butter.

2. Pour about ¼ cup batter into the pan and swirl to coat the bottom evenly.

3. Cook 1–2 minutes until edges lift and bottom is lightly golden.

4. Flip carefully with a spatula; cook another 30–60 seconds.

5. Transfer to a plate and repeat with remaining batter, brushing pan with butter as needed.

3️⃣ Serve

• Sweet crepes: Fill with Nutella, fresh fruit, jam, or whipped cream.

• Savory crepes: Fill with ham, cheese, sautéed mushrooms, or spinach.

• Fold or roll, then dust with powdered sugar or drizzle with sauce if desired.

✨ Tips & Variations

• Make ahead: Stack cooked crepes with parchment paper in between, cover, and refrigerate up to 2 days.

• Gluten-free: Substitute flour with buckwheat flour (for savory crepes) or gluten-free all-purpose flour.

• Extra thin crepes: Use a little more milk for a thinner batter.