This Classic 3 Ingredient Crepe Recipe guides you through the simple steps and 3 ingredients needed to create French style crepes at home. No special equipment, skill or ingredients are needed for the classic brunch staple. This recipe can form the base of a whole host of toppings. Perfect for a quick weekend brunch that feels so special without any stress!
There is something truly wonderful about waking up on a slow weekend to a pancake brunch. These crepes provide a slightly different base vs traditional pancakes upon which you can layer up any toppings you like. This is a great recipe to whip up the night before. Let the batter sit overnight so in the morning you just pour straight into the pan. It also batches up really well. Simply multiply the quantities by however much to feed a larger crowd. This recipe creates a healthy amount for 2 people, but could do 4 people if toppings are substantial.
For toppings, the classic could be lemon and sugar, chocolate spread or jam. But really have fun with this! You can go a savory route with cheese, mushrooms, spinach and fried eggs. Crepes are a great way to use up things you have that are kicking about in the back of the fridge or pantry. Get creative! I also think people have some fear when it comes to crepes. Let me lay out the key things to know to nail them every time. Crepes are a great option to feed a crowd, get the burners on and get frying! Store cooked crepes in a warm oven and bring them out in batches with the table set with toppings.
Top Tips for Making My Classic 3 Ingredient Crepe Recipe
When it comes to making crêpes, a few tips can ensure that your breakfast or brunch turns out as delightful as a quaint Parisian café experience. Here are some key tips to keep in mind:
- Batter Consistency: Aim for a batter with the consistency of heavy cream. If it’s too thick, your crêpes will be doughy; too thin, and they may tear too easily. Adjust with more milk or flour as needed.
- Rest the Batter: Allowing the batter to rest for at least 30 minutes (or even overnight) allows the flour to absorb the liquid and the gluten to relax. Not 100% necessary but great if you have time to spare or are making ahead of time.
- Non-Stick Surface: Ensure your pan is non-stick and in good condition. A well-conditioned crêpe pan can make a big difference, but any non-stick skillet will do.
- Heat: Heat your pan over a medium flame. If the pan is too hot, the batter will cook before you have time to spread it out, resulting in uneven crêpes.
- Oil the Pan: Lightly brush the pan with oil (or use a paper towel soaked in oil) and re-oil it as necessary between crêpes.
- Pour and Swirl: Pour the batter into the center of the pan, then immediately lift and tilt the pan in different directions to spread the batter thinly across the bottom.
- Flip with Confidence: When the edges start to brown and lift from the pan, it’s time to flip. Slide a spatella under the crêpe, lift gently, and flip it over with a swift motion.
- Consistent Size: Using a ladle or measuring cup to pour the batter can help keep your crêpes consistent in size.
- Keep Them Warm: To keep crêpes warm while you cook the whole batch, stack them on a plate and cover with a clean towel, or keep them in a low oven (around 200°F or 90°C).
By keeping these tips in mind, you’ll be well on your way to creating a perfect stack of crêpes that are light, delicate, and ready for any array of toppings or fillings. Bon appétit!
Ingredients Required
With only 3 ingredients, there are no specialist ingredients or equipment required for this recipe. Everything can be found at your local supermarket or grocery store. I like to use a combination of a regular frying pan plus a crepe pan. I was given the crepe pan as a gift, but I don’t think you need one to create great crepes. Having multiple large burners on your stovetop will allow you to make multiple at once, just keep an eye on everything!
- All Purpose/Plain Flour
- Milk (Whole, preferably, but any will work)
- Eggs
Classic 3 Ingredient Crepe Recipe
Ingredients
- 100 g (¾ cups) All Purpose Flour (Plain Flour)
- 2 (2) Large Free Range Eggs
- 300 ml (1 ¼ cups) Milk
- Melted Butter/Olive Oil To Brush Pan
Instructions
- Preheat the oven to the lowest it will go – we are using it to keep the crepes warm between cooking and serving. About 100℉ is ideal.
- In a large bowl, whisk together your ingredients to form a smooth batter. This can be covered and chilled overnight/until ready to cook.
- Place a non-stick pan over a medium flame. Brush with a splash of melted butter/oil – use a pastry/basting brush, or use soaked kitchen towels.
- Use a half cup measure or ladle to scoop the batter into the pan. Immediately tilt the pan around so the batter forms a thin layer across the bottom. It shouldn't be too thick – if it is, use less batter for the next pancake.
- Wait until the pancake starts to loosen, then attempt to flip. Use a spatula to loosen the edges and flip. Cook another minute before removing the crepe – place on a plate in the oven to keep warm.
- Serve with any toppings you like – whipped cream, lemon and sugar, Nutella – whatever you love!
For my Classic 3 Ingredient Crepe Recipe, I use a combination of frying pans and crepe pans – all non-stick. If you want more pancake inspiration, check out my Pumpkin Spice Pancakes. For videos and baking inspiration, head on over to my Instagram. Don’t forget to drop it a star rating, leave a review or share a photo on your socials!
Making Ahead and Storage
To make these crepes ahead of time, make up the batter the night before and store in the fridge overnight. This lets the batter rest which will benefit the final product! Let it rest in a large glass/Pyrex jug so that I can pour directly from this when ready to cook. No need to let it come to room temperature before starting to fry off!
Storage: Plain crepes without filling can be stored for up to four days in the fridge. Two months in the freezer. Make sure they are stored in an airtight container or in a large zip-lock bag. If freezing, it helps to add a layer of kitchen/paper towels, or parchment paper in between each crepe. Thaw in the refrigerator before warming to serve. Either do this in the microwave for about 15-30 seconds, or place them in a hot frying pan for 30 seconds each side!
