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+ servings

French Crepes

Course Main Dish
Cuisine French
Prep Time 5 minutes
Cook Time 48 minutes
Total Time 1 hour 53 minutes
Servings 8 crepes
Calories 164kcal


  • 1 1/4 cups flour
  • 1 1/3 cup milk
  • 2 eggs
  • 5 Tbsps unsalted butter melted
  • pinch pinch of salt
  • cooking spray if needed


  • Mix milk and eggs. Add salt. Whisk in flour. Whisk until flour is evenly incorporated. Stir in butter until evenly incorporated.
  • Cover bowl and refrigerate 60 minutes.
  • Use a non stick pan preferably. If necessary spray you pan with cooking spray lightly to keep crepe from sticking. Use 1/3 measuring cup for a 10" skillet. Pour batter into bottom of pan and tilt pan to allow batter to spread evenly over the entire bottom surface.
  • Cook about 3-4 minutes on first side, flip and cook and cook another 3 minutes on the other side. Transfer to a platter to keep warm and continue until all the batter is done. (Use two skillets to cut down on overall time needed to cook the crepes).
  • If refrigerating or freezing put parchment paper between crepes and allow them to full defrost before separating.


Note - if you are using these for dessert crepes then add 1 Tbsp of sugar to the batter.


Calories: 164kcal | Carbohydrates: 16g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 75mg | Sodium: 53mg | Potassium: 103mg | Fiber: 1g | Sugar: 2g