Crêpes Recipe
French · Main course · 30 min total
Light, thin French pancakes perfect for breakfast or dessert, filled with sweet or savory ingredients.
10
min prep
min prep
20
min cook
min cook
4
servings
servings
210
kcal/serving
kcal/serving
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 2 tablespoons melted butter
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together flour, sugar, and salt.
- Make a well in the center and crack in the eggs. Gradually whisk in the milk and water until smooth.
- Stir in melted butter and vanilla extract. The batter should be thin; refrigerate for 30 minutes if time allows.
- Heat a non-stick skillet or crêpe pan over medium heat. Lightly butter the pan.
- Pour about 1/4 cup of batter into the center of the pan, then swirl to spread evenly into a thin circle.
- Cook for about 1-2 minutes until the edges lift and the bottom is golden. Flip and cook the other side for about 30 seconds.
- Repeat with remaining batter, stacking crêpes on a plate. Serve warm with desired fillings.
Tips
- For savory crêpes, omit the sugar and vanilla.
- Crêpes can be made ahead and refrigerated for up to 2 days, or frozen for up to 2 months.
- To reheat, warm in a skillet or microwave briefly.
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