This recipe can be used as the basis for any crepe creation. The buckwheat variation has a slightly heartier texture and a more robust flavor. It's best paired with savory fillings. See our Basic Crepe How-To for more photos.


Read the full recipe after the video.

Recipe Summary

Makes 32 six-inch or 12 ten-inch crepes


Ingredient Checklist


Instructions Checklist
  • Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter. Strain mixture into a medium bowl, and refrigerate for at least 2 hours (or up to 1 day). Batter should be the consistency of heavy cream; add more milk if needed.

  • Heat an 8- or 12-inch nonstick skillet over medium heat, and brush with butter. Ladle or pour 3 tablespoons batter (for small crepes) or 1/3 cup batter (for large crepes) into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and center is lifted by pockets of air, about 1 minute.

  • Run a spatula around edge of crepe to loosen. Slip spatula under crepe, and gently flip in one swift gesture. (If it doesn't land quite right, that's okay; use the spatula to unfold or rearrange it.) Cook until bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. (The first one will not be your finest.) Repeat with remaining batter, brushing pan lightly with butter as needed (every 2 or 3 crepes). Serve immediately.

Cook's Notes

For Kitchen Conundrums, Thomas Joseph used a blender to combine the crepe batter.


Basic buckwheat variation: Substitute 3/4 cup buckwheat flour for 3/4 cup all-purpose flour, and add an additional 3/4 cup whole milk. (Makes 40 six-inch or 15 ten-inch crepes. )

Reviews (13)

131 Ratings
  • 5 star values: 41
  • 4 star values: 45
  • 3 star values: 25
  • 2 star values: 15
  • 1 star values: 5
Rating: 5 stars
Super easy . My problem is I always mess up on the first one.
Rating: 5 stars
Perfect traditional crepe recipe. This batter makes a crepe that is easy to flip in the pan, with a little practice and a few crepes on the floor anyone can do it :)
Rating: Unrated
All of your recipes and videos are clear, easy to understand, and the results are consistently good. I never realized before now that crepes can be a sugar-free batter. Thanks!
Rating: Unrated
Fantabulous recipe. My kids love it at breakfast with Nutella , berries, maple syrup n ice cream. Impressive breakfast or dessert for guests.
Rating: Unrated
I tried this recipe and like all else I've tried from this website; It's fail-proof!
Rating: Unrated
Great recipe! I've been making this recipe for years now and it's simple and easy. Definitely a family favorite. Merci Martha!
Rating: Unrated
These were outstanding! I was always scared to make crepes. I had no idea how fast and easy they were. We didn't chill the batter for 2 hours, and we used egg whites instead of whole eggs but they came out perfect anyway. I'll be good next time and plan ahead to see if they taste different when I do them right.
Rating: Unrated
I've made crab crepes with a light creamy cheese sauce for brunches. They are quite tasty!
Rating: Unrated
My kids love these wrapped around a link sausage and dipped in syrup or fruit spread!
Rating: Unrated
This is such a great recipe, i would like to be able to print out the Bananas Foster Creps recipe. The crepes batter fits perfectly in a 4 cup measuring cup for easy pouring into the pan. The crepes were wonderful. Thanks again Martha. Jnetti
Rating: Unrated
My husband and I enjoyed experiementing with these crepes for Sunday brunch. Our favorite fillings were fontina cheese and smoked ham with cracked pepper and bananas sauteed with brown sugar and cinnamon topped with Nutella. Men take note, these would make an impressive breakfast in bed for Valentine's, Mother's Day, or any other special occasion!
Rating: Unrated
These were very tasty! I served them with organic blueberry jam and plain low-fat yogurt.
Rating: Unrated
These were very tasty! I served them with organic blueberry jam and plain low-fat yogurt.