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A basic crepe recipe fit for any filling and presentation. With a soft and tender texture it pairs well with anything and everything. Cook it a little longer and you can make them crispy too!
Prep Time 5 mins
Cook Time 2 mins
Chill Time 30 mins
Course Breakfast, Appetizer, Dessert, Snack, Sweet tooth, tea time, Brunch
Cuisine French
Servings 16 Crepes


  • Whisk
  • Large mixing bowl
  • Sauté pan
  • Flat spatula


  • 115 gm Flour
  • 15 gm Corn flour
  • Pinch of salt
  • 2 eggs
  • 260 ml Milk
  • 25 ml Butter melted


  • In a bowl add the egg and flour, whisk well. If making sweet or savory add the flavorings as suggested above.
  • Gradually pour in the milk and whisk well. Add little at a time to ensure no lumps.
  • Once the batter is smooth add the melted butter stir and set in the fridge for 30 mins to 2 hours.
  • In a non stick sauté pan brush a little butter and pour 1/4 cup of the batter onto one side, keeping the pan off the heat swirl it around until it coats the bottom of the pan. Cook until it leaves the sides around 45 seconds and flip. Cook for 30 second on medium heat. If you like them crisp cook on low heat for longer.
  • Serve warm with fillings and accompaniments of your choice.