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JB’s Crêpes

JB’s Crêpes

These light, golden, and irresistibly thin French-style crêpes come together with simple pantry staples and an easy mixing method. Perfect for brunch, dessert, or a sweet snack, they deliver tender, flexible results every time—ready to roll, fold, and enjoy with your favorite toppings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 crêpes
Course: Breakfast, Brunch, Dessert
Cuisine: French
Ingredients Method Notes

Ingredients
  

Crêpe Batter
  • 1⅔ cups all-purpose flour, sifted
  • 3 tbsp caster sugar or regular white sugar
  • 1/4 tsp salt
  • 3 large eggs
  • 2 cups full-fat milk or light milk
  • 1/3 cup water
  • 2 tbsp vegetable oil or other neutral oil
For Cooking
  • 3 tbsp unsalted butter cut into small cubes
Toppings (Optional)
  • icing sugar for dusting
  • fresh berries, whipped cream, melted chocolate, or Nutella

Method
 

  1. Sift the flour into a mixing bowl, then stir in the sugar and salt.
  2. Make a well in the center and whisk in the eggs gradually, forming a thick paste before incorporating more flour.
  3. Slowly pour in the milk while whisking until the batter becomes smooth and lump-free.
  4. Whisk in the water and vegetable oil until fully combined, creating a thin, pourable batter.
  5. Cover and let the batter rest at room temperature for 1 hour.
  6. Heat a 24 cm non-stick crêpe pan over medium heat. Lightly butter the surface.
  7. Use a ladle to pour about 1/4 cup of batter into the center of the pan, swirling to coat the surface evenly.
  8. Cook for 45–60 seconds until golden underneath, then flip and cook the other side for 30 seconds.
  9. Continue cooking the remaining batter, adding a small amount of butter to the pan as needed.
  10. Serve the crêpes warm, folded or rolled, with your favorite toppings.

Notes

Resting the batter is essential for tender, flexible crêpes. Use medium heat to prevent over-browning, and adjust batter amount depending on pan size. Cooked crêpes can be refrigerated or frozen with parchment layers in between.