Dessert

JB’s Crêpes Recipe

Name: JB’s Crêpes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 1 2/3 cups plain flour / all-purpose flour, sifted; 3 tbsp caster sugar / superfine sugar; 1/4 tsp cooking salt / kosher salt; 3 large eggs (55g/2oz each, fridge cold is fine); 2 cups full fat milk (lite milk works too); 1/3 cup water; 2 tbsp vegetable oil or other neutral flavoured oil; 45 g (3 tbsp) unsalted butter, cut into small cubes; Icing sugar (for sprinkling); Berries; Whipped cream; Melted chocolate or Nutella

ByMariam Harutyunyan July 10, 2026July 10, 2026

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Introduction

JB’s Crêpes offer a simple yet elegant way to enjoy a classic French treat at home. Light, thin, and versatile, these crêpes can be enjoyed with sweet or savory fillings, making them perfect for breakfast, dessert, or even a snack.

The image shows three folded golden-brown crepes arranged on a white plate, each crepe drizzled with thin lines of dark chocolate sauce. On top and around the crepes, there are small dollops of light cream and a mix of fresh berries including whole raspberries, halved strawberries, and blueberries dusted lightly with powdered sugar. The crepes have a soft, slightly crispy texture on the edges, and the berries add bright reds and blues contrasting with the pale cream and light brown crepes. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 2/3 cups plain flour (all-purpose flour), sifted
3 tbsp caster sugar (superfine sugar; regular white sugar works too)

1/4 tsp cooking salt (kosher salt)
3 large eggs (about 55g/2oz each, fridge cold is fine)

2 cups full fat milk (lite milk works too)
1/3 cup water

2 tbsp vegetable oil or other neutral flavoured oil
45 g (3 tbsp) unsalted butter, cut into small cubes (for cooking)
Icing sugar, for rolling (simple French home style)

Berries, whipped cream, melted chocolate or Nutella, icing sugar (optional toppings)

Instructions

Step 1: In a large mixing bowl, sift the flour and whisk together with the sugar and salt.
Step 2: Make a well in the centre of the flour mixture and crack in the eggs. Whisk gently, incorporating just a bit of flour to form a thick paste.

Step 3: Gradually add the milk, whisking constantly to avoid lumps and creating a smooth batter.
Step 4: Whisk in the water and oil until the batter is glossy and pourable, coating the back of a spoon lightly.
Step 5: Cover the batter and let it rest at room temperature for 1 hour.

Step 6: Heat a 24cm (9.5″) non-stick crêpe pan over medium heat. If using a different pan size, adjust the batter quantity accordingly.
Step 7: Melt about ½ teaspoon of butter in the pan, then wipe most of it off with a paper towel so only a thin layer remains—no visible pools of butter.
Step 8: Using a ladle, scoop ¼ cup of batter, lift the pan off heat, pour most of the batter into the centre, and swirl the pan quickly to coat the surface evenly with a thin layer. Use the remaining batter in the ladle to fill any gaps while swirling.

Step 9: Cook for 45 seconds to 1 minute until the underside is lightly golden, then flip with a long spatula and cook the other side for about 30 seconds.
Step 10: Slide the crêpe onto a plate. Repeat the process, adding a little butter before each crêpe.
Step 11: Stack the crêpes as you go to keep them soft and flexible. Serve warm, rolled burrito style or folded into quarters with your favorite toppings like berries, whipped cream, or Nutella.

Tips & Variations

Resting the batter for an hour helps develop flavor and makes the crêpes more tender.
Use a neutral oil like vegetable or sunflower to keep the batter light and avoid overpowering flavors.
For savory crêpes, omit sugar and add herbs or spices to the batter as desired.

Adjust the amount of batter for smaller or larger pans to get the perfect thin layer.
If the first crêpe sticks or doesn’t turn out well, adjust the heat slightly or add a touch more butter to the pan.

Storage

Store leftover crêpes stacked between sheets of parchment paper in an airtight container in the refrigerator for up to 2 days. Reheat gently in a non-stick pan over low heat or in the microwave covered with a damp paper towel to keep them soft. Crêpes are best enjoyed fresh but can be frozen for up to 1 month; thaw in the fridge before reheating.

How to Serve

The image shows a white plate filled with six thin, golden-brown rolled crepes stacked in a loose pile. The crepes have a lightly crisp texture with some spots darker than others. A dusting of white powdered sugar covers the tops of the crepes unevenly, adding a snowy look. Three fresh, bright red strawberries with green stems are placed around the crepes, two on the plate and one partially leaning against the crepes. The plate is set on a white marbled surface that contrasts softly with the warm tones of the crepes and the vibrant red of the strawberries. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk alternatives for this recipe?

Yes, you can substitute full fat milk with plant-based alternatives like almond or oat milk. Keep in mind this may slightly change the flavor and texture.

How do I prevent crêpes from sticking to the pan?

Make sure your pan is well heated and lightly buttered with a thin layer of melted butter wiped off with a paper towel. Using a good quality non-stick pan also helps prevent sticking.