Thin, golden crêpes made the traditional French way with all-purpose flour, whole milk, eggs, and a touch of butter. Serve them warm with a squeeze of lemon and a sprinkle of sugar for an irresistible classic — use the nutrition data below to bolus accurately and enjoy without worry.
Sift the flour into a large bowl and make a well in the centre. Add the sugar and salt.
Crack the eggs into the well and begin whisking, gradually incorporating the flour from the edges. Pour the milk in a slow stream while whisking to avoid lumps.
Add the melted butter and vanilla extract. Whisk until the batter is perfectly smooth — it should have the consistency of thin cream. Cover and let it rest for at least 30 minutes at room temperature (or up to 2 hours in the fridge).
Heat a non-stick crêpe pan or 24 cm (9.5 in) skillet over medium-high heat. Lightly grease with a small piece of butter on a paper towel.
Pour about 60 ml (¼ cup) of batter into the centre of the pan and immediately swirl to coat the entire base in a thin, even layer.
Cook for about 1–2 minutes until the edges start to lift and the underside is golden. Flip with a spatula (or a quick flick of the wrist!) and cook the other side for 30–60 seconds.
Slide the crêpe onto a plate and repeat with the remaining batter, greasing the pan lightly between each crêpe. You should get about 8 crêpes.
Serve warm: squeeze fresh lemon juice over each crêpe and sprinkle with a little sugar. Fold into quarters and enjoy immediately.
Carbs come mainly from white flour (GI ~85) — high glycemic impact. Pre-bolus 15–20 minutes before eating and use your usual dosing method agreed with your care team. The butter and eggs add fat that can extend the glucose rise — check your blood sugar at 2 hours post-meal. Toppings like Nutella or jam will add extra carbs not included in these macros; count them separately and adjust your bolus accordingly. Log everything in your journal.
