Description
This easy crepe recipe creates thin, delicate French pancakes that are perfect for sweet or savory fillings. Made with simple ingredients in just 5 minutes, these homemade crepes are tender, delicious, and surprisingly simple to master. The batter rests for 30 minutes for the best texture, then cooks quickly in a non-stick pan. Perfect for breakfast, brunch, or dessert!
Ingredients
Scale
For the Crepe Batter:
- 1 cup all-purpose flour
- 2 large eggs, room temperature
- ½ cup whole milk
- ½ cup water
- 2 tablespoons melted butter, plus more for cooking
- 2 tablespoons granulated sugar (reduce to 1 tablespoon for savory crepes)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract (omit for savory crepes)
For Serving (choose your favorites):
- Nutella and sliced bananas
- Fresh berries and whipped cream
- Lemon juice and powdered sugar
- Maple syrup and butter
- Ham, cheese, and eggs (savory)
- Sautéed vegetables and cheese (savory)
Instructions
- Make the batter (blender method): Add all ingredients to a blender in this order: milk, water, eggs, melted butter, vanilla (if using), then flour, sugar, and salt on top. This prevents flour from sticking to the bottom. Blend on medium-high speed for 10-15 seconds until completely smooth. Scrape down sides if needed and blend for another 5 seconds.
- Make the batter (whisk method): In a large bowl, whisk together flour, sugar, and salt. Make a well in the center. In a separate bowl, whisk together eggs, milk, water, melted butter, and vanilla. Pour wet ingredients into the well. Whisk from the center outward, gradually incorporating flour until you have a smooth batter with no lumps.
- Rest the batter: This step is important! Cover the batter and refrigerate for at least 30 minutes, or up to 24 hours. Resting allows the flour to fully hydrate and the gluten to relax, resulting in tender crepes. The batter will thicken slightly—this is normal.
- Check consistency: After resting, the batter should be thin and pourable, like heavy cream. If it’s too thick (should coat the back of a spoon but run off easily), whisk in water 1 tablespoon at a time until you reach the right consistency.
- Heat the pan: Place your non-stick skillet over medium heat (not high!). Let it heat for 2-3 minutes. Lightly brush with melted butter. The pan is ready when a drop of water sizzles gently.
- Pour and swirl batter: Hold the pan off the heat with one hand. With your other hand, ladle about ¼ cup of batter into the center of the pan (slightly less for 8-inch pan, slightly more for 10-inch). Immediately tilt and rotate the pan in a circular motion so the batter spreads in a thin, even layer covering the entire bottom. Work quickly—the batter sets fast!
- Cook the first side: Return pan to heat. Cook for 1-2 minutes until the edges start to look dry and golden, and you can easily slide a spatula underneath. The crepe should have light golden spots on the bottom.
- Flip the crepe: Using a thin spatula (or your fingers if you’re brave!), gently flip the crepe. Cook the second side for just 30-45 seconds until lightly golden. The second side cooks much faster and won’t brown as evenly—this is normal and fine!
- Transfer to plate: Slide the crepe onto a plate. The first crepe is often imperfect—consider it the “test crepe” for adjusting heat and batter amount. Don’t worry, it still tastes delicious!
- Continue cooking: Repeat the process with remaining batter, lightly buttering the pan every 2-3 crepes. Stack finished crepes on top of each other (they won’t stick). Adjust heat as needed—if browning too quickly, reduce heat; if not browning enough, increase heat slightly.
- Serve: Fill crepes with your chosen fillings. For sweet crepes, fold into quarters or roll into cylinders. For savory crepes, fold into quarters or fold edges toward center to create a square envelope. Serve immediately while warm.
Notes
- Resting time is important: Don’t skip the 30-minute rest. It makes crepes more tender and easier to work with.
- Batter consistency: Should be thin like heavy cream. Add water if too thick.
- Pan temperature: Medium heat works best. Too hot creates thick, rubbery crepes; too cool creates pale, tough crepes.
- First crepe syndrome: The first one or two crepes rarely turn out perfect as you’re adjusting temperature and technique. Don’t get discouraged!
- Butter the pan lightly: Too much butter makes crepes greasy. A light coating is all you need.
- Stack as you go: Finished crepes can be stacked without sticking. Keep them covered with a kitchen towel to stay warm.
- Practice makes perfect: Your technique will improve with each crepe. By the end of the batch, you’ll be a pro!
- Prep Time: 5 minutes (plus 30 minutes rest time)
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 crepe (unfilled)
- Calories: 65
- Sugar: 2g
- Sodium: 65mg
- Fat: 2.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 08g
- Fiber: 0.3g
- Protein: 2g
- Cholesterol: 35mg