Recipe
The Best Easy French Crêpes
Classic recipe for thin, crispy, and delicious French crêpes cooked in butter. They pair perfectly with sweet fillings, such as jam, vanilla ice cream, lemon curd or fresh berries.
Time: 45 minutes 
Difficulty: Beginner
Yield: 12 large crêpes*Ingredients
- 250 g all-purpose flour
- 1 tsp baking powder
- 3/4 tsp salt
- 2 tbsp sugar
- 1 tsp cardamom
- 50 ml milk**
- 4 eggs
- 100 g butter
- Butter (for the pan, to cook)
Instructions
- In a mixing bowl, whisk together flour, baking powder, salt, sugar, and cardamom.250 g all-purpose flour, 1 tsp baking powder, 3/4 tsp salt, 2 tbsp sugar, 1 tsp cardamom
- Add milk and eggs, and whisk the batter until smooth using a whisk or an electric mixer. Make sure there are no lumps.50 ml milk**, 4 eggs
- Melt butter in a small saucepan or in the microwave and stir it into the batter just before cooking the crêpes.100 g butter
- Melt some butter for frying on a crêpe pan or medium-size frying pan. Pour crêpe batter slowly onto the middle of the pan, tilting it slowly so the batter pours evenly over the bottom of the pan to form a thin crêpe. Cook for a few minutes until the bottom is golden, then flip to cook the other side. Transfer to a plate when both sides are golden and repeat with the remaining batter.Butter
Notes
*Batch size: 1 batch of the recipe makes approximately 12–15 large crêpes or 15–17 medium-sized crêpes, depending on their thickness and the size of your pan.
**Dietary options: You can use cow's milk or unsweetened soy milk. Soy milk gives a crispier and more golden result.
Freezing: The crêpes can be frozen for up to 3 months.