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Soft, buttery, delicious and versatile – crêpe can be made sweet or savoury and can be served for any meal. So, what are crêpes? These are a traditional recipe from the French Brittany region. They are the European version of the American pancakes – thinner and more delicate but they taste just like pancakes minus the fluffiness.

You only need a few simple ingredients to make a true French crêpe. The batter is similar to pancakes using milk, eggs, and white wheat flour.

What are the tricks on how to make a perfectly thin and crispy French crêpe? The pan you use makes a big difference. Use a non-stick crêpe pan for best results, or a pancake griddle.

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Spreading the crêpe batter requires practice as you need to perfectly tilt the pan in a round circle movement to spread the batter evenly around the pan.

Let’s get started in making the basic batter:


• 2 eggs
• ¼ cup melted butter
• 2 ½ tablespoon sugar
• ½ cup all-purpose flour
• ½ cup milk
• ⅛ cup water
• ½ teaspoon vanilla
• A pinch of salt


  1. Whisk all the ingredients together except the flour. Add in the flour a little at a time as you continue whisking.
  2. Let the crêpe batter rest for 10 minutes. After that, give it a quick whisk again before using.
  3. Grease a non-stick skillet with unsalted butter and heat over medium high heat. Pour about 2 to 3 tablespoons of batter into the pan and tip the pan from side to side so the batter spreads evenly around the pan.
  4. Cook each side of the crêpe for 30 seconds before loosening the crêpe with a large spatula. If it lifts, the crêpe is ready to be flipped. If it doesn’t, then let it cook a little longer. Gently flip the crêpe and cook the other side for 10 to 15 seconds before removing.

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Savoury, sweet, fruit-filled, veggie-filled or meaty fillings can be now added to your crêpes to turn it to a dessert or a meal. This way, you can enjoy your crêpes all day long, every day.