The Best Crêpe Recipe (without using all your eggs)

Dear Adventure Avenue,

I’m a big fan of all things French! I love to travel to France. I’m learning to speak French, and I’m a member of French Club at my university. My ceiling fan is even French themed! As you can see French things are a big part of my life, so I knew I had to share my recipe for crêpes! 

I’ve been making these crêpes for years and one of the things I like so much about them is that they’re super easy to make – and they don’t use half a dozen eggs!

Jump to Recipe

Click “Jump to Recipe” to get the printable versions of the recipes. (Both regular and half batch).

So the following walkthrough makes about 36 crêpes, but I will be including a half recipe in case you don’t want to make as many. (However, if you have family members or friends over- I HIGHLY recommend making the full batch because they will be in high demand!)

Crêpes Recipe

Ingredients

  • 2 and ¼ cup flour
  • ⅔ cup sugar
  • Pinch of salt (less than an ⅛ teaspoon)
  • 2 and ⅔ cup milk
  • 4 tablespoons butter, melted plus a little extra to grease your pan with.
  • ¼ cup water
  • 4 eggs

Steps

  1. Melt the butter so that it has time to cool before you use it. I put mine in a little ice bath, but it’s not necessary. If your butter is too hot, it will turn your batter into scrambled eggs.

  1. Combine flour, sugar, and salt into a large bowl. 

  1. Place milk, butter, water, and eggs in another bowl and whisk it together well.

  1. Pour dry ingredients SLOWLY into the wet ingredients, combining with a whisk. You want to combine them slowly to prevent lumps from forming. The batter should be almost liquid. Let it rest in the fridge for at least an hour – overnight is best.

I put my batter into a bowl with a lid so that it stores nicely in the fridge:

  1. Heat a pan on medium heat with enough butter to cover the bottom of the pan. You will know your pan is hot enough when you can sprinkle a couple drops of water in the pan and it sizzles.
  1. Take batter out of the fridge and whisk it to remove the liquid that has separated. Pour a little less than (or a scant as the technical term goes)  ¼ cup of batter into the pan. I pick up the pan and swirl the batter around to cover the bottom of the pan. If that seems a little daunting to you, you can use the back of a spoon to spread out the batter.

I like to use these two types of spatulas so that I can always get a good flip

  1. Cook until it’s golden brown on one side, then flip it over and cook for about 15 to 30 seconds or until that side is cooked.
  2. Place the crêpe on a plate to cool off and repeat step 7 and 8 until you run out of batter.

A perfect crêpe:

I hope you enjoy your delicious crêpes! If you have any questions or comments please let me know in the comments or send me an email!

Bon appetit, 

A

From the Kitchen

P.S. Printables:

Regular Batch:

The Best Crêpe Recipe (without using all your eggs)

Crêpe recipe that only uses 4 eggs! Very easy to make with detailed tutorial!
Print Recipe
Course Breakfast, Dessert, Snack
Cuisine French
Servings 36 crêpes

Equipment

  • measuring cups
  • whisk
  • 2 large bowls
  • bowl to melt butter in if using a microwave
  • pan
  • spatula

Ingredients
  

  • 2 1/4 cup flour
  • ⅔ cup sugar
  • Pinch of salt less than an ⅛ teaspoon
  • 2 2/3 cup milk
  • 4 tablespoons butter melted plus a little extra to grease your pan with.
  • ¼ cup water
  • 4 eggs

Instructions
 

  • Melt the butter so that it has time to cool before you use it. I put mine in a little ice bath, but it’s not necessary.
  • Combine flour, sugar, and salt into a large bowl.
  • Place milk, butter, water, and eggs in another bowl and whisk it together well.
  • Pour dry ingredients SLOWLY into the wet ingredients, combining with a whisk. You want to combine them slowly to prevent lumps from forming. The batter should be almost liquid. Let it rest for at least an hour – overnight is best.
  • Heat a pan on medium heat with enough butter to cover the bottom of the pan. You will know your pan is hot enough when you can sprinkle a couple drops of water in the pan and it sizzles.
  • Take batter out of the fridge and whisk it to remove the liquid that has separated.
  • Pour a little less than (or a scant as the technical term goes) ¼ cup of batter into the pan. I pick up the pan and swirl the batter around to cover the bottom of the pan. If that seems a little daunting to you, you can use the back of a spoon to spread out the batter.
  • Cook until it’s golden brown on one side, then flip it over and cook for about 15 to 30 seconds or until that side is cooked.
  • Place the crêpe on a plate to cool off and repeat steps 7 and 8 until you run out of batter.
Keyword crêpe, crepe recipe, easyrecipe, french, french cuisine

Half Batch:

A’s Adventure Avenue Half Batch Crêpe Recipe

Crêpe recipe that only uses 2 eggs!
Print Recipe
Course Breakfast, Dessert, Snack
Cuisine French
Servings 18 crêpes

Equipment

  • measuring cups
  • whisk
  • 2 large bowls
  • bowl to melt butter in if using a microwave
  • pan
  • spatula

Ingredients
  

  • 1 1/8 cup flour
  • ⅓ cup sugar
  • Pinch of salt less than an ⅛ teaspoon
  • 1 1/3 cup milk
  • 2 tablespoons butter melted plus a little extra to grease your pan with.
  • 2 tablespoons water
  • 2 eggs

Instructions
 

  • Melt the butter so that it has time to cool before you use it. I put mine in a little ice bath, but it’s not necessary.
  • Combine flour, sugar, and salt into a large bowl.
  • Place milk, butter, water, and eggs in another bowl and whisk it together well.
  • Pour dry ingredients SLOWLY into the wet ingredients, combining with a whisk. You want to combine them slowly to prevent lumps from forming. The batter should be almost liquid. Let it rest for at least an hour – overnight is best.
  • Heat a pan on medium heat with enough butter to cover the bottom of the pan. You will know your pan is hot enough when you can sprinkle a couple drops of water in the pan and it sizzles.
  • Take batter out of the fridge and whisk it to remove the liquid that has separated.
  • Pour a little less than (or a scant as the technical term goes) ¼ cup of batter into the pan. I pick up the pan and swirl the batter around to cover the bottom of the pan. If that seems a little daunting to you, you can use the back of a spoon to spread out the batter.
  • Cook until it’s golden brown on one side, then flip it over and cook for about 15 to 30 seconds or until that side is cooked.
  • Place the crêpe on a plate to cool off and repeat step 7 and 8 until you run out of batter.
Keyword crêpe, crepe recipe, easy recipe, easyrecipe, french, french cuisine

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