A delicious French crepe recipe for thin golden crepes served with your preferred filling. You can make this basic crepe recipe for breakfast or to enjoy it as a traditional French dessert.
Traditional Swiss Family Recipe
This French crepe recipe is well known in Switzerland, as it is
When I was a school kid, my mum made these often for lunchtime. It’s a recipe I know and
Best Crepe Recipe
What makes a basic crepe recipe to be the best one? There is one thing which is crucial when making crepes. Mix your crepe batter in a blender to achieve a smooth and very thin crepe. Simple, but makes a big difference.
What if I don’t have a blender at home? You can always whisk it in a large bowl using your hands and a whisker. They still turn out delicious but are not as thin as made with a blender.
How To Make – Crepe Batter Recipe
- Ingredients you need for the crepe batter recipe are eggs, milk, flour, melted butter, vanilla extract, sugar, and salt.
- Mix all ingredients in a blender until smooth. If you don’t have a blender, whisk them well in a large bowl. Set aside for 30 minutes at room temperature.
- Heat a non-stick frying pan with butter.
- Add about four tablespoons (~1/4 cup | 60ml) of the batter.
- Whisk until the pan is covered.
- Cook each side for about 2 minutes until golden.
- Your french crepe is ready to be served.
Sweet Crepe Filling Ideas
- Jam
- Nutella, Chocolate Spread
- Sugar & Cinnamon
- Fresh Fruit or Fruit Sauce (Apple, Berry, Banana)
More Crepe Recipes
Sharing is Caring
Do you like my recipe? I would love if you leave me a rating or comment. This way I better get to know which recipes you like and can make more of them ? Also, tag me on Instagram @aline_made or #alinemade – I will future all of your delicious food pictures on my account when you made my recipe!
Basic French Crepes
Ingredients
- 2 eggs
- 1 cup (240ml) milk
- 1 cup (128g) all-purpose flour
- 1 tbsp melted butter
- 1 tsp vanilla extract
- 1 tsp sugar
- 1 pinch of salt
Instructions
- Add all ingredients into a blender and mix until smooth. If you don’t have a blender, mix it in a large bowl using a whisk. Let the batter rest for 30 minutes at room temperature.
- Preheat a non-stick frying pan over medium heat.
- Add one tablespoon of butter or oil, let it melt and add about 1/4 cup (60ml) of the batter into the pan. Swirl until the bottom is covered.
- Cook each side for about 2 minutes until golden.
- Repeat this procedure with the rest of the batter.
- Serve the crepes with your preferred filling.
Aline’s Suggestion
- If you don’t use the whole batter, you can store it in your fridge for up to one day and make fresh crepes the next day with it.
- If you like to use nut milk for this recipe, add ~1/4 cup of water. Nut milk is usually thicker than cow milk, therefore it’s the best to dilute it with water to prevent the batter to be too thick.
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