Recipe

Crepes

Classic thin crepes, perfect for breakfast or dessert. Serve with jam, Nutella, or whipped cream.

Crepes takes about 45 minutes and makes 4 servings. Each serving has 409 kcal.

Preparation
20 minutes
Cooking
25 minutes
Total time
45 minutes
Servings
4
Crepes - finished dish

Nutrition per serving

Calories
409 kcal
Protein
13.6 g
Carbohydrates
57 g
Fat
13.5 g

Ingredients

  • All-purpose flour250 g
  • Milk500 ml
  • Eggs2 pcs
  • Sugar1 tbsp
  • Salt1 pinch
  • Sunflower oil1 tbsp
  • Butter15 g

Instructions

  1. 1

    Sift flour into a bowl and add sugar and salt. Make a well in the center.

    Tip: Sifting flour ensures a smooth, lump-free texture.

  2. 2

    Add eggs and half the milk. Mix with a whisk until the batter is smooth.

  3. 3

    Gradually add the remaining milk and oil. Mix well until the batter is uniform.

    Tip: The batter should be runny like thick cream. If too thick, add a little more milk.

  4. 4

    Let the batter rest for 15 minutes.

  5. 5

    Heat a pan over medium-high heat and grease with butter. Pour about half a ladle of batter and tilt the pan to spread it evenly.

    Tip: The first crepe is almost always a test run - if it sticks or tears, the pan was not hot enough yet. Adjust the heat and keep going.

  6. 6

    Cook the crepe for 1-2 minutes until the edges lift and the bottom is golden. Loosen the edge with a spatula, flip, and cook 30 seconds on the other side.

Cooking methods

On the stove

Use a non-stick or carbon steel crepe pan on medium heat. Gas offers instant visual feedback - adjust flame between batches as the pan heats up. Test temperature with a water droplet: it should evaporate instantly. Ideal surface temperature: ~190°C.

On induction

Set power level to 5–6 (out of 9). Preheat 2 minutes - induction heats the pan directly for even, consistent browning. Carbon steel and cast iron crepe pans work best. Lower one level between batches as pans retain heat very efficiently on induction.

Over an open fire

Use a carbon steel or cast iron crepe pan with a long handle. Position over medium embers - not direct flame. Consistency is the challenge; raise the pan if it overheats. Expect slight char variation between crepes, which adds rustic character.

Recipe questions

How long does this recipe take?
Plan for about 45 minutes from start to finish.
How many servings does this recipe make?
This recipe makes 4 servings.
Can I cook this recipe on induction?
Yes. Set power level to 5–6 (out of 9). Preheat 2 minutes - induction heats the pan directly for even, consistent browning. Carbon steel and cast iron crepe pans work best. Lower one level between batches as pans retain heat very efficiently on induction.
Can I cook this recipe over an open fire?
Yes. Use a carbon steel or cast iron crepe pan with a long handle. Position over medium embers - not direct flame. Consistency is the challenge; raise the pan if it overheats. Expect slight char variation between crepes, which adds rustic character.
Which dietary preferences does this recipe support?
This recipe is tagged: vegetarian.

In the app

Cooking the way it should feel

One step on screen, a timer that keeps going, and clear progress until the dish is done.

Step-by-step cooking screen in the First Bite app

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