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Crepes

Crepes are thin, versatile pancakes originating from Brittany, France, that can be filled with a variety of sweet or savory ingredients.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Dessert, Snack
Cuisine: French
Calories: 90
Ingredients Method Notes

Ingredients
  

Basic Ingredients
  • 1 cup all-purpose flour
  • 2 large eggs Use room-temperature eggs for smoother batter.
  • 1/2 cup milk Can use whole, skim, or non-dairy milk.
  • 1/2 cup water
  • 2 tablespoons melted butter
  • 1 pinch salt
Optional Add-ins
  • 1 teaspoon vanilla extract For sweet crepes.
  • 1 tablespoon sugar Helps to sweeten the batter.
  • to taste herbs or spices Such as thyme, chives, or nutmeg.

Method
 

Preparation
  1. Gather and measure all ingredients. Use room-temperature eggs and milk for smoother batter.
  2. In a mixing bowl, combine flour and salt, then create a well in the center.
Mixing the Batter
  1. In a separate bowl, whisk together the eggs, milk, water, and melted butter.
  2. Gradually pour this mixture into the well of flour, stirring continuously to avoid lumps.
  3. For an exceptionally smooth batter, blend using a blender or immersion blender and let rest for at least 30 minutes.
Cooking Crepes
  1. After resting, stir the batter gently to redistribute settled flour. It should be thin and pourable.
  2. Heat a non-stick skillet over medium heat and lightly grease it with oil or butter.
  3. Pour about 1/4 cup of batter into the skillet and tilt to spread evenly. Cook for 1-2 minutes until edges lift, then flip and cook for 1 minute more.
  4. Repeat until all batter is used, stacking finished crepes on a plate.

Notes

Store leftover crepes in an airtight container in the refrigerator for up to three days or freeze them with parchment paper between layers for up to two months. You can prepare the batter ahead of time and refrigerate it for up to 48 hours.