Sweet recipe • updated: September 25, 2025
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Why this recipe works
The crepe batter recipe that always works: T45 pastry flour, eggs, milk, a touch of melted butter and sugar. Work without forcing the gluten, let the batter rest, and cook very hot for soft and golden crepes. For other methods (blender, quick options), see our page on foolproof crepe batter . If you mix in a blender, also see our comparison of the best blenders .
Ingredients & good choices (approx. 12 pancakes)
T45 flour
eggs
milk
melted butter
sugar (optional)
salt
rum/vanilla (opt.)
To eliminate lumps: sift the flour, add the milk in 3 batches while whisking, then add the lukewarm melted butter. Blender version? Put the liquids at the bottom, the dry on top, pulse for 10–15 seconds (see blender comparison ).
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Calories & Nutrition
Step-by-step preparation
- Mixture : Whisk together eggs, 1/3 of the milk, and the sugar. Add the sifted flour, then the remaining milk. Add salt, warm melted butter, and flavoring.
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Rest : cover with film and let stand for 30 minutes to relax the gluten and hydrate the flour.
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First crepe : heat an oiled crepe pan, pour a thin ladleful, spread quickly, turn when the edge comes away (approx. 1 min/side).
- Chain : stack on a plate covered with a cloth to keep it moist.
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Variants & uses
Lactose-free : vegetable milk + neutral oil instead of butter.
Breton : for very thin sweet crepes, thin with 50 ml of milk or water.
Blender : mix for 10–15 seconds, rest for 10 minutes, it’s ready (see blender comparison ).
Conservation
Dough: 24 hours in the fridge. Cooked crepes: 48 hours in film or 1 month in the freezer (separated with paper). Reheat for 30–60 seconds in a warm pan.
Frequently Asked Questions
My dough is too thick, what should I do?
Add 20–40 ml of milk and mix. The batter should coat the ladle.
First failed pancake?
Classic: Adjusts the heat and fluidity of the batter. Lightly oil between the crepes.
Can we remove butter?
Yes: replace with neutral oil. Texture a little less supple but OK.
Anti-failure tips
- Sift the flour to avoid lumps.
- Warm butter (not hot) so as not to “cook” the egg.
- Pan very hot; turn over as soon as the edge dries and comes off.
- Light sugar paste, sugar/syrups for finishing.
Budget & useful links
Cost ~€0.05–€0.08 per crepe (excluding filling). Choose a regular flour like T45 pastry flour and find our express method here: foolproof crepes .
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