- 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
- 1 pinch
- 4 tbsp
Process
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In a large mixing bowl, whisk together the all-purpose flour, eggs, milk, water, melted unsalted butter, and salt until you have a smooth batter. Let the batter rest at room temperature for 15 minutes.
Place a non-stick crêpe pan or frying pan over medium heat. Add a small knob of butter and let it melt, swirling to coat the bottom.
Pour about 60 ml of the batter into the center of the pan, then quickly tilt and rotate the pan so the batter spreads evenly into a thin circle.
Cook for 1 to 2 minutes until the edges look dry and lightly golden. Use a spatula to loosen the crêpe, then flip it carefully and cook for another 30 to 60 seconds on the second side.
Slide the cooked crêpe onto a plate. Repeat with the remaining batter, adding a little butter to the pan as needed. Stack the crêpes with a sheet of parchment paper between each to prevent sticking.
To serve, fold each crêpe into quarters or roll it up. Sprinkle generously with granulated sugar and serve with lemon wedges on the side for squeezing over.
Kitchen notes
Kitchen notes
- Let the batter rest for at least 15 minutes; this hydrates the flour and prevents rubbery, tough crepes.
- The most common mistake is adding too much batter. Use a small ladle (about 60 ml) and tilt the pan immediately to spread it thinly.
- Cook on medium heat: if the pan is too hot, the crepe will set before you can swirl it; if too low, it will dry out and crack.
- The first crepe often fails because the pan is not yet seasoned. Test with a small one, then adjust heat and butter as needed.
Substitutions
- all-purpose flour→white spelt flour or gluten-free all-purpose blend (adjust liquid slightly)
- unsalted butter→neutral oil such as sunflower or canola
- granulated sugar→powdered sugar or honey (drizzle after cooking)
- lemon→lime or orange wedges for a different citrus note
Storage & reheating
Stack cooled crepes with parchment paper between each, wrap tightly in plastic wrap or place in an airtight container, and refrigerate for up to 3 days. To freeze, wrap the stack in plastic wrap and then foil; freeze for up to 2 months. Reheat in a dry non-stick pan over medium heat for 30-45 seconds per side, or microwave covered with a damp paper towel for 20-30 seconds per crepe. For frozen crepes, thaw overnight in the fridge before reheating.
Gallery
FAQ
The questions we get asked most
Why did my crepes turn out rubbery?
Rubbery crepes usually come from overmixing the batter or not letting it rest. Mix just until smooth and rest for 15 minutes to allow the flour to hydrate. Also, avoid cooking on high heat, which can toughen the eggs.
Can I make the batter ahead of time?
Yes, you can make the batter up to 24 hours in advance. Cover and refrigerate it; before cooking, stir well and let it sit at room temperature for 15 minutes. This resting time actually improves the texture.
How do I know when the crepe is done on the first side?
The edges will look dry and lightly golden, and the center will lose its wet shine. This takes about 1 to 2 minutes on medium heat. If it sticks, it needs a few more seconds.
Can I use a different type of milk?
Yes, you can substitute dairy milk with oat, soy, or almond milk in the same quantity. Note that thinner milks may require a slightly shorter cooking time. The flavor will be slightly different but still delicious.
Why are my crepes tearing when I flip them?
Tearing happens if the crepe is too thick or not cooked enough on the first side. Make sure the batter is thin and the edges are set before flipping. Also, use a thin spatula and a gentle wrist motion.
Can I freeze cooked crepes?
Yes, stack cooled crepes with parchment paper between each, wrap tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in a pan or microwave. They taste almost as good as fresh.
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