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Classic French Butter Crepes with Lemon & Sugar

Crepes trace their origins to Brittany, France, where thin, tender pancakes are celebrated from breakfast to dessert. These classic French Butter Crepes feature a simple batter of milk, eggs, flour and melted butter, yielding lacy, golden rounds that cook in under a minute. Whether dressed with sweet vanilla sugar and fresh lemon wedges or filled with savory ingredients, crepes are infinitely versatile. A brief resting period allows the batter’s texture to improve, ensuring each crepe is silky and light. Perfect for weekend brunches or elegant gatherings, serve them stacked warm with whipped cream, fruit preserves or caviar for an indulgent twist. Their delicate edges and neutral base make crepes both a canvas for bold flavors and a comforting, nostalgic treat enjoyed around the world.

Breakfast | Brunch | Dessert | French | Nut-Free | Shellfish-Free | Soy-Free | Vegetarian | Crepe | Frying Pan | Mixing Bowl | Spatula | Whisk | All-Purpose Flour | Egg | Milk | Unsalted Butter | Pan-Frying | Stirring | Whisking | Elegant Dinner | Weekend | Make-Ahead
Time to complete

Prep

10min

Cook

12min

Wait

30min

Total

52min

Ingredients (10–12 crepes (each ~4 in / 10 cm))

Ingredients

  • 1¼ cups (300 ml) milk
  • 3 large eggs
  • 2 Tbsp (30 ml) oil or melted butter
  • 2 tsp (8 g) sugar (for savory crepes) or 3 Tbsp (38 g) sugar (for sweet crepes)
  • ½ tsp (3 g) kosher salt
  • 4 oz (115 g) all-purpose flour (scant 1 cup)
  • 2 Tbsp (30 g) softened butter or oil, for cooking

For Serving/Garnishing

  • 1–2 lemons, sliced into wedges
  • ¼ cup (50 g) vanilla sugar
  • Whipped cream
Nutrition Information (per 100g)
  • Calories: 210
  • Fat: 8
  • Protein: 6
  • Carbohydrates: 29
  • Fiber: 1.2
Directions

Make Batter

  • 1. In a jug, whisk 300 ml (1¼ cups) milk and 3 eggs until combined. Stir in 30 ml (2 Tbsp) oil or melted butter.

Combine Dry Ingredients

  • 2. In a large bowl, whisk together 115 g (4 oz) flour, salt and chosen sugar amount (8 g/2 tsp for savory or 38 g/3 Tbsp for sweet).

Form Batter

  • 3. Gradually pour wet mixture into dry ingredients, whisking until smooth. Cover and rest 20–30 minutes (or refrigerate up to 2 days).

Cook Crepes

  • 4. Heat a 10 in (25 cm) nonstick pan over medium heat. Brush with 15 g (1 Tbsp) butter or oil. Stir batter, then pour 60 ml (¼ cup) into pan, swirling to coat evenly.

Flip & Finish

  • 5. Cook until edges set (30–40 seconds), flip, cook another 10–15 seconds for caramelized spots. Transfer to a plate. Repeat until batter is used.

Serve

  • 6. Stack crepes and serve warm with lemon wedges, vanilla sugar and whipped cream. Fold or roll as desired.
Cookix's Secrets

Batter Rest

  • Resting the batter hydrates the flour and produces tender crepes.

Dairy-Free

  • Use almond or oat milk and coconut oil in place of dairy ingredients.

Even Spreading

  • Swirl the pan immediately after pouring batter to achieve a uniform thin layer.

Flavor Boost

  • Add 1 tsp vanilla extract or ½ tsp ground cinnamon for aromatic sweetness.

Folded Classics

  • For traditional French style, fold crepes into triangles and dust with powdered sugar.

Gluten-Free

  • Substitute all-purpose flour with a 1:1 gluten-free blend.

Pan Temperature

  • Maintain medium heat to cook crepes evenly without burning.

Prevent Sticking

  • Wipe pan between batches and reapply butter or oil for nonstick performance.

Savory Fillings

  • Stuff with ham, cheese and sautéed spinach for a hearty lunch.

Storage

  • Store cooled crepes between parchment paper in the fridge for up to 2 days.

Sweet Fillings

  • Fill crepes with Nutella, fresh berries or cinnamon sugar for a decadent dessert.