Batter
720ml
Crepes
12
Eggs
3
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Inputs
Result
12 crepes × 60ml = 720ml. Scale factor = 12/12 = 1. Flour = 150g, milk = 375ml, eggs = 3, butter = 45g.
Inputs
Result
24 crepes × 60ml = 1440ml. Scale = 2. Flour = 300g, milk = 750ml, eggs = 6, butter = 90g.
Classic French crepe batter uses a 2.5:1 milk-to-flour ratio by weight. For 12 crepes: 375ml milk, 150g flour, 3 eggs, and 45g melted butter. The batter is much thinner than pancake batter and should coat a spoon in a thin layer.
| Ingredient | Per 12 Crepes | Per 24 Crepes |
|---|---|---|
| Flour | 150g | 300g |
| Milk | 375ml | 750ml |
| Eggs | 3 | 6 |
Yes, resting crepe batter for at least 30 minutes (ideally 1–2 hours) allows the gluten to relax and the flour to fully hydrate. This produces tender, smooth crepes without holes. You can refrigerate batter overnight for even better results.
Crepe batter should be the consistency of heavy cream—thin enough to coat a spoon but not watery. If the batter is too thick, add milk 1 tablespoon at a time. About 60ml of batter per 8–9 inch crepe, spread by tilting the pan in a circular motion.
Sweet crepes use white flour, eggs, milk, butter, and sugar. Savory galettes (Breton style) traditionally use buckwheat flour, water, and salt—no eggs or milk. This calculator handles both: select sweet for dessert crepes or savory for galettes.
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Last Updated: Mar 19, 2026
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