This is a simple and delicious recipe for the best soft crepes! They’re soft, buttery, and moist, and can be used for any sweet crepe recipe for breakfast, brunch, and dessert.
What makes these the best soft crepes?
Crepes should be soft and moist, and these crepes are no exception. This recipe combines the best flour with good quality butter to make the crepes rich, soft, and buttery.
Once the batter is mixed and rested, and the crepes are cooked, these crepes are topped with something special – whether it is something more on the sweet side as Nutella, or something healthier such as homemade jam, or honey and cinnamon. What’s not to love?
My top tips
This recipe is very easy to make, but to make sure these crepes turn out perfectly soft, moist, and buttery, here are my top tips:
- Properly measure the flour – this recipe is made with 00 flour (you can also use all-purpose flour) and because of its gluten content, it is important to properly measure it. To make sure you are using the correct amount, gently spoon the flour into your measuring cup and level it off with a knife or a flat edge. When you scoop directly from the flour container, the flour is so tightly packed which makes you end up with too much flour, which makes the crepes turn out dry and dense.
- Room temperature ingredients – both the butter and the milk in this recipe should be at room temperature, to make it easier to mix.
- Resting time – let the batter rest for at least 15 minutes. This will allow the gluten to rest and help make the soft crepes.
- Test and adjust – if you like the batter a bit more liquid then add more milk as needed.
- Don’t overcook – spread a spoonful of batter on your regular nonstick pan cooking over low to medium heat. Spread the batter and swirl it evenly around the pan. When the batter begins to dry and starts having a bubbly surface, gently flip it with a spatula for about 15-20 seconds.
- Use a paper towel – remove the crepe from the pan and place it on a plate over a paper towel so that the crepes don’t become soggy with steam and moisture.
00 flour vs. all-purpose flour
Compared to all-purpose flour, 00 flour is finer than all-purpose therefore creating a silkier and chewier texture. This is why 00 flour works so well in pizza dough or pasta. For these crepes, the 00 flour is what helps bring out the soft texture, creating a smoother and lighter dough.
With this said, if you can’t find 00 flour or just prefer to use all-purpose flour, you can easily substitute the two. Will the all-purpose flour sacrifice the soft texture? Absolutely not. I just find 00 flour the softest for my taste, but I’ve also used all-purpose flour and gluten-free flour, and both of these work perfectly fine to achieve great results.
Do I need a crepe pan to make these crepes?
Absolutely not! No need for an expensive crepe pan to make perfect soft crepes. A regular nonstick pan is the best option and works just as well. This is the one I use and my favorite.
Some ways to enjoy these soft crepes at home
- My personal favorite: Nutella and strawberries, or biscoff (I can’t decide!)
- Honey with cinnamon over it, topped with some berries
- Chocolate and banana
These crepes are so versatile, pretty much everything sweet will go perfectly.
How long do these crepes keep?
I promise these crepes won’t last long because of how fast they’re eaten up! But if you want to store them here are some tips:
For the batter – the batter keeps in the refrigerator for up to two days.
For the soft crepes – to freeze the crepes, let them cool off on your countertop, then wrap them in plastic wrap and foil for up to one month. Defrost at room temperature, and warm them in the microwave, or defrost directly in the microwave.
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The Best Classic Soft Crepes
- Total Time: 45 minutes
- Yield: 6 to 8 crepes 1x
Moist, buttery, and delicious soft crepes perfect for breakfast, brunch, and dessert.
- 1 cup 00 flour (can substitute for all-purpose flour or gluten free flour)
- 1 cup milk of choice
- 2 eggs
- 1 tbsp butter at room temperature
- A pinch of salt
- In a medium bowl, whisk flour and salt. Make a small well, and crack both eggs. Mix with a wooden spoon flour, salt, and eggs.
- Add in milk and butter, and whisk until batter is smooth. There is no need to worry about the batter being overmixed because both the amount of liquid in this recipe and the rested batter help keep these crepes soft.
- Allow smooth batter to rest for at least 20 minutes. This will create a thicker yet softer batter. If necessary, add more milk to thin the batter.
- Heat and spread over medium heat some oil on a 10-in crepe pan or on your regular nonstick pan. Reduce to low-medium heat and pour a spoonful of batter into the pan. Spread the batter and swirl it evenly around the pan. Once the batter begins to dry and starts having a bubbly surface, gently flip it with a spatula for about 15 seconds.
- Place the finished crepes on a plate over a paper towl to ensure the crepes don’t become soggy from the steam/moisture.
- Repeat until batter is gone.
- Serve these crepes warm.
STORAGE – store these soft crepes wraped in plastic wrap and foil in your freezer for up to one month. Defrost at room temperature and warm in the microwave, or defrost in the microwave.
00 FLOUR – if you can’t get a hold of 00 flour use all-purpose flour or gluten free flour.
MILK – add more milk on rested batter, if necessary.
- Prep Time: 10 minutes + 20 minutes resting
- Cook Time: 15 minutes
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