Looking for an easy recipe for classic French crepes? You’ve come to the right place! I went through a major crepe phase in my twenties and I’m here to tell you: they’re not nearly as difficult as you might think.

If you really want to be a crepe pro though, I highly recommend investing in a crepe maker and a crepe spreader. I’m not one who likes single-use gadgets but both things make crepes SO much easier. A crepe maker has a flat surface that makes it incredibly easy to spread the crepe batter.

Having said that, you can absolutely use a large nonstick skillet and the back of a spatula in a pinch.

As for spreading the crepe batter, I like to let the batter spread naturally for 5-10 seconds after pouring before using my spreader at a 45-degree angle to gently and quickly move the batter in a circular motion. I highly recommend watching my TikTok to see how it’s done.

You might be wondering where the sugar is but frankly, you don’t really need it when you’re serving them with whipped cream, berries, and powdered sugar! If you want them to be a little sugar, feel free to add 1-2 Tbsp granulated sugar to the batter.

I prefer berries and whipped cream with my crepes but you can really be creative with the fillings. Nutella or jam would be delicious or you could even take it in a savory route with gruyere and ham, cheddar and veggies, or something else.

Classic French Crepes

Makes 6-8 crepes
2 eggs, room temperature
1 1/4 cups milk
2 Tbsp melted butter 
1 cup flour 
Serving suggestion: berries, whipped cream, powdered sugar

1. Whisk together ingredients in order. Cover and let batter rest in the fridge for 1 hour in fridge .
2. Heat a crepe maker or skillet to medium low heat. Melt a little butter, then pour about 1/3 cup of batter in the center. Use a T-shaped crepe spread to gently spread the crepe out evenly. Let cook for 1-2 minutes then flip, cook for one more minute, remove from heat, fold, and serve as desired. Delicious with whipped cream and fresh berries.

Happy flipping,

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