Here’s a full, detailed recipe for classic crepes — soft, thin, and perfect for sweet or savory fillings. I’ll include a little introduction, history, ingredients, method, and tips for success.
Classic Crepes Recipe
Introduction
Crepes are delicate, thin pancakes originating from Brittany, France. Unlike American pancakes, they are paper-thin, flexible, and can be filled with anything from Nutella and strawberries to ham and cheese. Making crepes is easier than you might think, and once you master the technique, they’re incredibly versatile for breakfast, brunch, or dessert.
History
Crepes have been enjoyed in France for centuries, traditionally made with buckwheat for savory versions and wheat flour for sweet ones. They became popular worldwide for their adaptability and the fun of folding or rolling them with a variety of fillings.
Ingredients (makes about 8–10 crepes)
1 cup (125 g) all-purpose flour
2 large eggs
1 cup (240 ml) milk
½ cup (120 ml) water
2 tbsp melted butter (plus extra for cooking)
½ tsp salt
1 tsp sugar (optional, for sweet crepes)
1 tsp vanilla extract (optional, for sweet crepes)
