Crepes Recipe

These classic crepes are thin, tender, and delicately flexible — perfect for sweet or savory fillings. Made with Wild Hive Pastry Flour, the batter produces soft, light crepes with a smooth texture and subtle richness.

Even better, the batter can be prepared in advance and stored in the refrigerator for up to 24 hours, making this an ideal make-ahead recipe for brunch or entertaining.

View or print recipe HERE

Why This Recipe Works

Crepes depend on low protein flour and proper hydration to achieve their thin, pliable texture. In this recipe:

• Pastry Flour provides tenderness without toughness

• Proper resting improves hydration and smoothness

• The batter spreads easily in the pan

• The finished crepes stay flexible without tearing

Allowing the batter to rest — whether for 30 minutes or overnight — improves texture and consistency.

From fruit and cream to ham and cheese, these crepes adapt beautifully to any occasion.

About Wild Hive Pastry Flour

Wild Hive Pastry Flour is freshly milled for a softer protein profile, making it ideal for tender baked goods and delicate batters. Its lower gluten potential allows crepes to remain thin, soft, and pliable without becoming chewy.

For recipes where tenderness matters most, flour choice makes the difference.

**Pics and video coming soon*