Crepes Recipe
French · Dessert, Breakfast · 30 min total
Thin, delicate French pancakes that can be filled with sweet or savory ingredients. This recipe yields perfectly tender crepes every time.
10
min prep
min prep
20
min cook
min cook
4
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 2 tablespoons unsalted butter, melted, plus more for pan
- 1 tablespoon granulated sugar (for sweet crepes; omit for savory)
- 1/4 teaspoon salt
Instructions
- In a blender, combine flour, eggs, milk, water, melted butter, sugar (if using), and salt. Blend until smooth, about 10 seconds. Scrape down sides and blend again. Refrigerate batter for at least 30 minutes (or up to overnight) to allow bubbles to settle.
- Heat a 10-inch nonstick skillet or crepe pan over medium heat. Lightly butter the pan.
- Pour about 1/4 cup batter into the center of the pan, then immediately tilt and swirl the pan to spread batter evenly into a thin circle.
- Cook until the edges start to lift and the bottom is golden brown, about 1 minute. Loosen edges with a spatula, then flip crepe and cook the other side for about 30 seconds.
- Slide crepe onto a plate. Repeat with remaining batter, stacking crepes with parchment paper between them if not serving immediately.
- Serve warm with desired fillings such as Nutella, fresh fruit, whipped cream, or ham and cheese.
Tips
- For savory crepes, omit the sugar and add 1/4 teaspoon black pepper or herbs to the batter.
- Leftover crepes can be refrigerated for up to 3 days or frozen for up to 2 months.
- To reheat, warm in a dry skillet for 10 seconds per side or microwave briefly.
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