Simple and authentic crêpes. Great for breakfast or desert. The flipping technique takes a bit of practice, but it’s the best way to get a perfect crêpe every time.


  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 1 egg
  • 1 tbsp butter (melted)
  • 1/8 tsp salt
  • 1/8 tsp vanilla extract


  1. Combine all ingredients and mix/blend extremely well; It is very important that there are no dry clumps, so a blender or immersion blender is recommended. The consistency should be kind of like thick cream. Let it rest at least 30min, preferably overnight.

  2. Heat a non-stick pan to high heat.

  3. Wipe with a buttery paper towel and pour on some batter tilting to spread thinly and evenly. The goal is to pour just enough batter to coat the entire pan as thinly as possible.

  4. The crêpe is ready to flip once it slides around the pan with a shake. Toss to flip and wait a few seconds for the other side to cook golden brown. Slide onto a plate or wire rack. Re-wipe the pan with fat if the crêpes start sticking too much.

  5. Repeat until all batter is used.


  • This recipe is more of an approximate guide; getting the right batter thickness takes a bit of practice, adding milk or flour to adjust the consistency.

  • To make a greater amount of crêpes, this recipe can be scaled 1:1 for all ingredients.

  • If the crêpes don’t release before getting too brown, the batter is too wet, and you may have to loosen them manually with a silicone spatula.

  • If they don’t spread nice and thin, the batter is too dry.

  • The first 1-3 crêpes are often sacrificial, don’t worry. Once the pan gets warmed up, and you get warmed up too, things will start to flow.

  • More than anything, it comes down to practice. I’ve been making crêpes since I was 10 years old, maybe younger, so I have a real intuition for it. It really is a rewarding experience and a great brunch meal; since the batter should be prepared the night before, you can get right into it in the morning.