Paper-Thin Crepes

This easy crepes recipe from French chef Ludo Lefebvre yields delicate, thin pancakes perfect for both sweet and savory fillings—from powdered sugar and berries to ham and cheese. With just a few pantry staples and simple technique, homemade crepes are surprisingly quick to master. It may take a few tries to swirl the batter into a paper-thin layer, but the results are worth it. Once you get the hang of batter consistency and pan heat, you’ll be flipping perfect crepes in minutes.

Below, two sauces provide you the opportunity to turn these basic crepes into a dessert fit for any celebration. The first is classic Suzette sauce with fresh orange juice and Grand Marnier; the second, a silky milk chocolate sauce. Serve the crepes with one or both (or neither). Anyway you go, we’re sure you’ll be back for more.

Tips & FAQs for the best crepes

• How do I get thin, even crepes?
  Tilt the pan immediately after adding the batter so it spreads into a thin, even layer. Medium heat and a gentle swirl are key. If you think your batter is too thick (i.e., it’s setting up before it’s spread around the pan), don’t be afraid to thin it out with a bit of extra milk—humidity can affect how pourable the batter is on any given day.
• Do I need a special crepe pan?
  A nonstick skillet works well, but a short-sided crepe pan makes swirling and flipping easier, especially for beginners.
• Why does the batter have to rest before cooking?
  Letting the batter rest 30 minutes (up to overnight) helps the flour fully hydrate, making the crepes more tender and consistent, and reducing air pockets. Plus, making the batter the night before you plan to cook the crepes means one less thing to do in the morning.
• Why do my crepes tear when flipping?
  Tearing usually means the batter is too thick or the pan is too hot. Thin the batter slightly with milk or water, let the edges set before flipping, and/or reduce your heat. You’ll also want to make sure your pan is prepped with a slick of melted butter, and that there is no residual buildup from previous crepes before starting a new one.
• Can I make crepes ahead of time?
  Absolutely. Stack cooked crepes and store at room temperature for several hours, or refrigerate up to 2 days. To rewarm them, either flash them in a pan (like heating a tortilla), fill them and place in a toaster, or fold them into triangles and set them into a burbling sauce and flambé.
• Twenty crepes is a lot; can I halve this recipe?
  This recipe easily cuts in half. Use 2 large eggs, room temperature, 1 cup plus 2 Tbsp. plus 2 tsp. whole milk, ⅓ cup (67 g) granulated sugar, ½ tsp. vanilla extract, 1 cup plus 2 Tbsp. plus 2 tsp. (146 g) all-purpose flour, and ¼ tsp. Diamond Crystal or 1 pinch Morton kosher salt.