Basic Crêpe Batter

Basic Crêpe Batter


Prepare golden, ultra-thin crêpes with this basic batter.
  • Serves: 12 crepes
  • Active Time: 30 mins
  • Total Time: 1 hr 30 mins
  • Views: 37,005
  • Success: 88%


Step 1: Making the Batter

• 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.

Step 2: 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.


  • Tim C
    Tim C
    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!
  • Ken R Rouxbe Staff
    Ken R
    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!
  • Karin C
    Karin C
    Can I substitute almond or soy milk for dairy? Thanks!
  • Ken R Rouxbe Staff
    Ken R
    You sure can, just be sure to taste and re-season as needed. Almond may be a better option for crepes. ~Ken
  • Yuseph K
    Yuseph K
    Am I the only one not able to get 12 out of this recipe? I guess my batter is too thick
  • Ken R Rouxbe Staff
    Ken R
    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
  • Angela M
    Angela M
    I am about to cook the basic batter and I am wandering if I can substitute the egg for something else?
  • Dawn T Rouxbe Staff
    Dawn T
    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!
  • Angela M
    Angela M
    Thanks for your time and response
  • Raj
    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...
  • Ken R Rouxbe Staff
    Ken R
    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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