Basic Crêpe Batter

Name: Basic Crêpe Batter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 12 crepes
Ingredients: 250 ml whole milk (1 cup); 1 large egg; 85 g all-purpose flour (approx. 1/2 cup); 1/4 tsp fine sea salt; 8 g unsalted butter, melted (1/2 tbsp)

3.9 out of 5 · 6 ratings

Active time: 30 min

Total time: 90 min

Serves: 12 crepes

Prepare golden, ultra-thin crêpes with this basic batter.

Steps

Making the Batter

Ingredients

250 ml whole milk (1 cup)
1 large egg
85 g all-purpose flour (approx. 1/2 cup)
1/4 tsp fine sea salt
8 g unsalted butter, melted (1/2 tbsp)

Before starting, make sure the milk and egg have come to room temperature. Measure out the flour and then sift it into a medium-sized bowl. Add the salt and whisk to combine. In a separate bowl, beat the egg with a fork until smooth. Add about one-third of the milk and evenly mix. Pour the mixture into the flour and gently whisk to form a smooth paste. Add the remaining milk in two parts, whisking gently to create a smooth batter. Add the melted butter (see note below). Let the batter rest for 1 hour at room temperature prior to cooking. Note: Before adding the melted butter, make sure the mixture is at room temperature; otherwise, the butter will solidify and make the batter grainy. You can also add the melted butter after the batter has rested and come to room temperature.

Cooking the Crêpes

To cook the crêpes, heat a crepe pan over medium heat. Lightly grease with the butter. Pour enough batter into the pan and swirl to evenly coat the surface. Cook the crêpe until it begins to bubble and the edges begin to brown, about 1 to 2 minutes. Flip and cook until it no longer sticks. Transfer to a platter and continue with the rest of the batter. Use the crêpes as desired or store them for future use. The number of crêpes will vary based on the size of the pan you choose to use.

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25 Comments

Tim C • July 30, 2013 at 10:17AM

Does anyone know if you can make this batter the night before and keep it in the fridge for use the next morning? I'm concerned the butter/egg might solidify or the mixture will split whilst in the fridge? Any hints and tips greatly appreciated as I'm going on a ski weekend and I want to impress with the ham egg and cheese crepe!

Reply
Ken R • Rouxbe Staff • July 30, 2013 at 05:26PM

Yes, you can do this the night before, just be sure to let it warm up just a bit (10 minutes on the counter will suffice) and stir to incorporate before preparing the crepes. Enjoy!

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Karin C • July 29, 2014 at 02:43PM

Can I substitute almond or soy milk for dairy? Thanks!

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Ken R • Rouxbe Staff • July 29, 2014 at 03:18PM

You sure can, just be sure to taste and re-season as needed. Almond may be a better option for crepes. ~Ken

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Yuseph K • August 2, 2014 at 05:29PM

Am I the only one not able to get 12 out of this recipe? I guess my batter is too thick

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Ken R • Rouxbe Staff • August 4, 2014 at 03:23PM

Yes, the batter may be too thick or you may be adding a bit too much batter to the pan to make each crepe. ~Ken

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Angela M • February 12, 2015 at 06:56AM

I am about to cook the basic batter and I am wandering if I can substitute the egg for something else?

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Dawn T • February 12, 2015 at 06:23PM

We have not experimented with taking out the egg in this recipe. You could try using some sort of egg replacer, but the results will ultimately be somewhat different then crepes made using the typical egg recipe. You could also try making these gluten and dairy-free crepes, but they are not quite the same either. I also just did a quick online search and found this recipe for non-dairy and egg-free crepes. Here is a link to the English version of the video that is there as well. You will need to translate the recipe though, as it's in French (but Google translate will do that for you). She uses applesauce instead of eggs. Hope that helps. Cheers!

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Angela M • February 13, 2015 at 01:55AM

Thanks for your time and response

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Raj A • August 2, 2016 at 12:15AM

Hey all! I have a few family members that are vegan, and I've been doing a good amount of experimentation with this recipe to try to make vegan crepes (I've also tried the recipe Dawn found above with similar results). The main thing I'm having trouble with is browning - after about 3 batches I think I have the temperature correct, which got me thinking about what else could play into browning, i.e. caramelization vs maillard. Addition of milk powder seemed to help, so I'm thinking it is more the latter. Am I correct about this, and do you guys have any thoughts for some vegan sources of protein I could add? Sorry for the long message and thanks for any help in advance...

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Ken R • Rouxbe Staff • August 2, 2016 at 06:02PM

Hi Raj- I'm not sure what issue you are having with browning. Is it browning too fast? or not enough? If too fast, then the pan should not be quite as hot or the formula needs to be adjusted to be thinner (thick crepes tend to brown more since they require longer cooking. As for protein, you can add any number of things like ground hemp protein or pea protein. A bit of finely ground flax (~2 tsp) is also a nice addition. ~Ken

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Julie Q • March 29, 2018 at 06:13PM

Wondering if almond flour can be used instead of flour?

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Kirk B • March 30, 2018 at 01:17PM

Hi Julie - great question and yes, you can used Almond Flour. We have a tradition in our home and that is to make crepes every Sunday morning. Most of the time I make my mother's traditional recipe but now and again the kids ask for a "change" and that "change" typically includes using Almond Flour or Whole Wheat Flour or even Millet Flour. Have fun exploring and thanks for learning with Rouxbe! Chef Kirk

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Camille Y • May 28, 2018 at 02:39PM

It is quite tricky to get the crepes right (temp of pan, amount and viscosity of batter, etc.), but I like the challenge! If I want to double the amount, do I also take two eggs? I remember that some baking recipes do not call for a doubling of egg while the other ingredients are doubled.

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Kirk B • May 31, 2018 at 12:18PM

Hi Camile and thanks for your question. So I've made this recipe 1,000 times (every Sunday morning for the kiddos) and as they get older, they are able to have more and more! So to be honest, I've trippled this recipe on occasion! The key is the size of your eggs. Whether your eggs are large vs. small makes a difference. So for me, I've had great luck with 3 large eggs, 3 cups of milk and 2 cups of flour (same amount of salt and butter - and for the record, I always add a splash of sugar - our secret!). So the short answer is yes, you can add a second egg when you double the recipe! Have fun and thanks for cooking with Rouxbe!!! Chef Kirk

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Camille Y • May 31, 2018 at 06:30PM

Thank you, Chef Kirk. Looking forward to making the next batch!

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Liubov U • April 2, 2020 at 06:48PM

The recipe is just simply amaizing! Thank you ROUXBE guys!

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Juliana A • December 8, 2020 at 11:49AM

Hello, can the crêpes be prepared the day before? I would like to have the crêpes ready so that the next day I can make crêpes suzette with them. If so, can you please let me know how can I best store them? Thank you!

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Sandy S • December 10, 2020 at 08:10PM

Hi Juliana, Yes! You can prepare the crêpe batter or the crêpes themselves ahead of time. If the batter, you can do it the day ahead (I wouldn't hold it more than one day) make it up to just before (without) adding the melted butter and refrigerate. Then, next day, pull out the batter and let come to room temperature before adding the melted butter and proceed with the recipe. If you want to cook the crêpes ahead of time, you can do that too. As you finish each crêpe, stack them with a piece of parchment paper (cut into smaller, crêpe sized, squares) in between each. Once all have cooled to room temperature, wrap the stack tightly with plastic wrap and refrigerate or freeze. Hope that was helpful! Cheers, Sandy

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Tamara R • February 10, 2021 at 09:23PM

I am planning on using this recipe in my Science class. Do you know if cook without letting the batter rest for 1 hour at room temperature.

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Sandy S • February 11, 2021 at 07:21PM

Hi Tamara, Cooking the batter too soon will have an effect on the hydration of the flour and the final texture of the crepes. That being said, it can be done and won't, by any means, be catastrophic! Good luck. Cheers, Sandy

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Sean F • August 28, 2025 at 12:40AM

What size pan will serve 12 crepes as the recipe says? Thank you!

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Char N • Rouxbe Staff • August 31, 2025 at 06:14PM

Hi Sean- Thanks for writing, I am recommending a 9.5" or 10" sized crepe pan for the yield you are requesting. Good luck in the kitchen! Char

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Alina G • December 1, 2025 at 07:57PM

Any good suggestions for vegan and gluten-free crepes? I know that the flavour and texture will be different, but as long as it works (does not fall apart, stick to the pan, etc.) Thank you

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Char N • Rouxbe Staff • December 2, 2025 at 12:05AM

Hi Alina- What is your preferred egg-replacer? That needs to be taken into consideration. As for the flour--I do prefer the King Arthur "Measure for Measure" GF flour. For the egg replacer, I would recommend aquafaba--3 tablespoons = one egg. You might want to experiment a bit, but I do believe that will work for you. Circle back with any questions. Char

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