Crêpes (Classic French Thin Pancake Recipe)

Thin pancakes, served sweet with sugar, Nutella, or fruit, or savory with ham and cheese.

Ingredients (Makes 8–10 crêpes)

• 250 g all-purpose flour

• 500 ml milk

• 3 large eggs

• 50 g melted butter

• 1 tbsp sugar (for sweet crêpes)

• Pinch of salt

• Butter or oil, for cooking

Preparation

1. Prepare the batter:

   • In a large bowl, whisk together flour, sugar (if using), and salt.

   • Gradually add eggs and milk, whisking until smooth.

   • Stir in melted butter.

   • Let batter rest for 30 minutes to 1 hour.

2. Heat the pan:

   • Preheat a non-stick or crepe pan over medium heat.

   • Lightly grease with butter or oil.

3. Cook crêpes:

   • Pour a small ladle of batter into the pan and swirl to coat evenly.

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

   • Flip and cook 30–60 seconds more.

4. Serve:

   • Fill with sweet ingredients like Nutella, jam, or fruit, or savory fillings like ham and cheese.

   • Fold or roll crêpes and serve warm.

Serving Suggestions

• Sweet crêpes: drizzle with chocolate, honey, or caramel, add fresh berries.

• Savory crêpes: fill with cheese, ham, eggs, or sautéed vegetables.

• Pair with coffee, tea, or a glass of cider.

Cooking Tips

• Let the batter rest to produce lighter, more tender crêpes.

• Keep the pan lightly greased but not overly oily.

• Cook quickly over medium heat to prevent drying out.