This easy crepe recipe makes the best French crêpes! This basic crepe recipe is the only one you need to make perfect French crepes. Learn tips and tricks.
Preheat a 10 or 12-inch skillet or crepe pan on medium to medium-high heat (I fluctuate between 6/9 and 7/9 on my stove setting). In a small bowl, melt about 2 tablespoons of butter. When the pan is hot, using a small silicone brush, brush on a thin layer of butter. Alternatively, melt and swirl the butter around the pan.
05Scoop on 1/4 of the basic crepe batter in the center of the pan. Quickly, using a crepe spreader, evenly spread the batter in a circular motion until the crepe is thin and the batter has reached the edge of the pan. You can also quickly swirl the pan around so the crepe batter spreads into a thin layer, but I don't always have success getting perfectly round crepes this way.
06Cook the crepe until the edges begin to dry and lift from the sides of the pan, and the bottom is golden brown, about 1 minute. Gently flip the crepe over using a spatula and smooth out any folds. Cook for an additional 20-30 seconds. Slide the crepe off the pan onto a plate to serve, or to a cooling rack if you are making more. You can stack on the crepes as they finish cooking.
07Repeat with remaining crepes, brushing butter on the pan each time before you pour on the crepe batter.
08These basic crepes are delicious served straight off the pan. However, if you plan to store the crepes, you can refrigerate them in as a stack and slowly peel off each crepe as you want to eat it. You can also freeze them with a layer of parchment paper in between, so they do not stick together frozen. Gently heat the crepes on a pan before serving.