Crepes

Tender, paper-thin crepes with buttery, crisp edges — made with simple pantry ingredients and no special equipment.

FrenchSweetBreakfast

Time1 hour

Servings14–17 crepes

DifficultyEasy

Ingredients

Batter

Make the batter

1
Dry mixCombine the flour, sugar and salt in a bowl and whisk together.
2
Add eggsAdd the eggs and whisk until smooth, scraping the sides of the bowl thoroughly.
3
Add butterPour in the warm melted butter and whisk well to combine.
4
Add milkAdd one-third of the milk first and whisk until fully combined, then pour in the remaining milk. Scrape down the sides with a spatula to ensure even mixing. Add the rum if using and stir through.
5
RestLet the batter rest for 20–30 min at room temperature. This allows the gluten to relax and the flour to fully hydrate, giving you more tender crepes.

Cook the crepes

6
Heat the panHeat a non-stick 10-inch (25cm) skillet over medium-low to medium heat. Coat lightly with melted butter.
7
Pour and swirlPour in ¼ cup (about 60ml) of batter. Immediately lift and swirl the pan in circular motions to spread the batter into a thin, even round.
8
Cook and flipCook for about 1 min, turning the pan once or twice for even heat, until the edges turn golden-brown and the surface looks dry. Flip and cook the other side for just 5–15 seconds.
9
Stack and repeatTransfer to a clean cloth or paper towel and flatten gently while warm. Mix the batter before each pour as the flour settles. Re-butter the pan as needed and repeat.

Tips

For a lactose-free version, since plant or lactose-free milk is lower in fat, use 420ml milk and 80ml cream to keep the richness and texture right.
The batter can be made ahead: refrigerate it covered for up to 24 hours. Give it a good whisk before using and let it come to room temperature for 15 min first — it may thicken slightly, so add a splash of milk to loosen if needed.
For savory crepes, omit the sugar and rum and add a pinch more salt. Fill with cheese, ham, mushrooms, or a simple fried egg.