Homemade crêpes

Homemade crêpes, thin and supple: a foolproof basic batter for sweet and savoury crêpes alike. Thrifty and sociable, they can be filled to taste, from a simple sprinkle of sugar to melted chocolate.

Preparation: 10 min  |  Cooking: 20 min  |  Servings: 6  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 226 kcal · 10 g protein · 32 g carbohydrate · 6 g fat

Ingredients

• 250 g plain flour
• 50 cl milk
• 3 eggs
• 1 tbsp oil
• 1 pinch of salt

Method

1. Mix the flour, eggs and salt.
2. Gradually whisk in the milk to avoid lumps, then add the oil.
3. Leave the batter to rest for 30 minutes.
4. Cook each crêpe for 1 to 2 minutes per side in a hot, lightly oiled frying pan.

Nutritional benefits

Basic crêpe batter is simple and low in fat: it is the fillings that make the difference. Filled with fruit, compote or a little dark chocolate, crêpes remain a sensible, versatile dessert.

Variations and substitutions

• Made with wholemeal or buckwheat flour (galettes).
• With plant-based milk.
• Flavoured with vanilla, rum or orange blossom water.
• Savoury version (no sugar).

Storage and making ahead

Keep for 2 days in the fridge, stacked and wrapped in cling film; they reheat in a frying pan and freeze.

💡 Good to know

Resting the batter (30 minutes) relaxes the gluten and gives more supple crêpes that are easier to spread.

Read more

Discover more vegetarian recipes · kids’ recipes.

Foods in this recipe: flour · milk · eggs · oil · salt.

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