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Classic Crepes

These homemade classic crepes are made with a couple of simple ingredients you probably already have in your pantry. Perfectly thin and so delicious, these crepes can be enjoyed sweet or savory with whatever toppings you please.

Course Breakfast
Cuisine French
Keyword crepes


  • 2 1/4 cups milk
  • 2 cups flour
  • 4 eggs
  • 1/4 cup butter melted
  • 2 Tbsp white sugar
  • 1/2 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/4 tsp vanilla extract


  1. Mix all ingredients together with a whisk, until lumps have dissolved. Place batter in the refrigerator for at least 1 hour and up to 2 days to allow the batter to rest (or the crepes will be rubbery).

  2. After batter has had time to rest, heat a frying pan over high heat. Melt a half tablespoon of butter in the frying pan. Using a 1/4 cup, scoop batter and pour onto hot frying pan, twisting the pan while pouring the batter onto it. The batter should cover the bottom of the pan. Cook the crepe until bubbles start to appear and the edges look dry (about 30 seconds to a minute). With a spatula, gently ease up each of the sides of the crepe slowly working your way to the middle and then flip. Wait another 30 seconds to thoroughly cook the other side, then remove from heat. Continue until all of the batter has been used. If batter starts to stick to frying pan, melt more butter in half tablespoon increments. Fold crepes into fourths and top with berries, powdered sugar, etc.

Recipe Notes

  • Crepes can be served with a variety of different toppings. Berries, bananas, Nutella, peanut butter, whipped cream, powdered sugar, what ever your heart desires.
  • To store cooked crepes, place a layer of parchment paper or waxed paper between each crepe to prevent them from sticking. Wrap the stack of crepes in aluminum foil. Crepes can be stored in the fridge for up to 4 days or in the freezer for up to 3 months. Just warm crepes in the microwave for a few seconds and enjoy!