- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 125 g
- 300 ml
- 60 ml
- 30 g
- 35 g
- 1 g
- 2 ml
Process
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In a large bowl, whisk together the sifted all-purpose flour, 15 g granulated sugar, and 1 g salt until evenly combined.
Make a well in the center and crack in the 2 eggs. Pour in about half of the 300 ml whole milk and whisk gently, drawing the flour in from the edges until you have a thick, smooth paste.
Gradually whisk in the remaining milk, the 60 ml water, 30 g melted unsalted butter, and the 2 ml vanilla extract if using. Whisk until completely smooth, then strain through a fine-mesh sieve into a jug.
Rest the batter at room temperature for 30 minutes (or up to 1 hour in the fridge). This lets the flour hydrate and the bubbles settle, so the crepes cook without tearing.
Heat a 20–24 cm non-stick or crepe pan over medium heat. Brush lightly with melted unsalted butter. Pour in about 60 ml batter and immediately swirl the pan to coat the base in a thin, even layer.
Cook for 45–60 seconds until the edges look dry and lacy and the underside is pale golden. Flip with a thin spatula and cook the second side for 20–30 seconds, just until set.
Slide the crepe onto a plate and repeat with the remaining batter, brushing the pan with a little more butter every 2–3 crepes. Stack the cooked crepes as you go; they stay warm and soft.
Serve warm, sprinkled with the 20 g granulated sugar and squeezed with lemon wedges, or fold and top as you like.
Kitchen notes
Kitchen notes
- The most common mistake is skipping the rest: batter straight from the whisk is full of air and tears easily. Give it at least 30 minutes.
- Your first crepe is always a test one. Adjust the heat and batter quantity after it, then the rest will be consistent.
- Keep the pan at medium, not high. If the butter browns before the batter hits it, the pan is too hot and the crepe will be crisp and brittle rather than tender.
- A thin spatula or your fingertips work better than a thick turner for flipping delicate crepes.
Substitutions
- whole milk→oat milk or semi-skimmed milk
- unsalted butter→neutral oil for the pan, and melted coconut oil in the batter
- all-purpose flour→white spelt flour for a slightly nuttier flavor
Storage & reheating
Stack cooled crepes with a sheet of baking paper between each one, wrap tightly in cling film, and refrigerate for up to 3 days or freeze for up to 2 months. Reheat in a dry pan over medium heat for 20-30 seconds per side, or in a 150°C oven for 5 minutes, until pliable and warm.
FAQ
The questions we get asked most
Why did my crepes tear when I flipped them?
The batter was likely too thick or the pan was not hot enough, so the crepe had not set before you flipped it. Thin the batter with a splash of milk until it coats the back of a spoon thinly, and wait until the edges look dry and lacy before turning.
Can I make the crepe batter ahead of time?
Yes, and it actually improves. Mix the batter, cover, and refrigerate for up to 24 hours. Whisk briefly and loosen with a little milk if it has thickened before cooking.
How do I know when a crepe is done on the first side?
The edges turn dry and slightly lacy, the surface loses its wet sheen, and the underside is pale golden when you lift a corner with a spatula. This takes about 45-60 seconds over medium heat.
Can I use this batter for savory crepes?
Yes. Omit the 15 g sugar and the vanilla extract, and add an extra pinch of salt. Fill with cheese, spinach, or ham-free fillings such as sauteed mushrooms and gruyere.
Why are my crepes rubbery instead of tender?
Overmixing after the flour is added develops gluten, and cooking too long dries them out. Whisk just until smooth, rest the batter, and pull the crepe off the pan as soon as the second side is set, about 20-30 seconds.
Can I freeze cooked crepes?
Yes. Cool them completely, stack with baking paper between each crepe, wrap in cling film, and freeze for up to 2 months. Thaw in the fridge overnight and reheat in a dry pan or a 150°C oven.
Do I need a special crepe pan?
No. A 20-24 cm non-stick frying pan works perfectly. A dedicated crepe pan just has low, sloping sides that make swirling easier, but the batter and heat matter far more than the pan.
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