Homemade Crepes Recipe
Introduction
Homemade crepes are a delicate, versatile treat perfect for both sweet and savory fillings. With a smooth, tender texture and quick preparation, they make an impressive breakfast or dessert that anyone can master in their own kitchen.
Ingredients
- 1 cup (127 grams) all-purpose flour, measured correctly
- 2 tablespoons granulated sugar (omit for savory crepes)
- 2 large eggs
- 3/4 cup whole milk
- 1/2 cup water
- 1 teaspoon vanilla extract (omit for savory crepes)
- 1/4 teaspoon fine sea salt
- 2 tablespoons butter, melted, plus more for coating the pan
- Nutella, caramel, or melted chocolate (optional fillings)
- Fruit (optional fillings)
- Whipped cream (optional toppings)
Instructions
- Step 1: In a blender, combine all the ingredients and blend for 10 seconds. Cover and refrigerate the batter for at least 1 hour or up to 48 hours.
- Step 2: Set a 9-inch nonstick skillet over medium heat. Add enough butter to grease the entire pan. Pour a 1/4-cup of batter into the center of the pan and immediately tilt and swirl the pan gently to spread the batter evenly.
- Step 3: Cook until the crepe begins to bubble, is lightly browned, and the batter is set, about 45 seconds to 1 minute.
- Step 4: Use a small spatula to lift the crepe off the pan and quickly flip it over. Cook the other side until lightly browned and set, about 10 seconds.
- Step 5: Lay the cooked crepes flat on a plate. Repeat the process, adding more butter to the pan as needed, until all the batter is used.
- Step 6: Fill crepes with desired fillings and serve immediately, or store plain crepes as described below.
Tips & Variations
- For savory crepes, omit the sugar and vanilla extract to keep the batter neutral and adaptable to fillings like cheese, ham, or sautéed vegetables.
- Resting the batter in the refrigerator helps to hydrate the flour and reduce bubbles, resulting in smooth and pliable crepes.
- If you don’t have a blender, whisk the ingredients thoroughly in a bowl to ensure a smooth batter.
- To stack crepes without sticking, separate them with parchment paper or wax paper when storing.
Storage
Store plain crepes in an airtight container in the refrigerator for up to 2 days or freeze them for up to 2 months. When using frozen crepes, thaw them completely and peel gently before reheating. Warm crepes quickly in a skillet or microwave before filling and serving for the best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the batter ahead of time?
Yes, you can prepare the batter up to 48 hours in advance and keep it refrigerated. This resting time improves the texture and flavor of the crepes.
How do I prevent crepes from sticking to the pan?
Use a good quality nonstick skillet and coat it lightly with melted butter before each crepe. Make sure the pan is at the right temperature—medium heat works well—to cook the batter evenly without sticking.
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Homemade Crepes Recipe
- Total Time: 1 hour 25 minutes
- Yield: 8–10 crepes 1x
- Diet: Vegetarian
Description
Delicate and thin homemade crepes made from a simple batter of flour, eggs, milk, and butter. These crepes can be served sweet with fillings like Nutella, fruit, and whipped cream or made savory by omitting the sugar and vanilla extract. The batter is blended for ease and refrigerated to improve texture, then cooked individually on a nonstick skillet until lightly browned and set.
Ingredients
Crepe Batter
- 1 cup (127 grams) all-purpose flour, measured correctly
- 2 tablespoons granulated sugar (omit for savory crepes)
- 2 large eggs
- 3/4 cup whole milk
- 1/2 cup water
- 1 teaspoon vanilla extract (omit for savory crepes)
- 1/4 teaspoon fine sea salt
- 2 tablespoons butter, melted plus more for coating the pan
Fillings (Optional)
- Nutella, caramel, or melted chocolate
- Fruit
- Whipped cream
Instructions
- Prepare the batter: In a blender, combine all the crepe batter ingredients and blend for 10 seconds until smooth. Cover the batter and refrigerate for at least 1 hour or up to 48 hours to let the flavors meld and achieve the best texture.
- Heat the skillet: Set a 9-inch nonstick skillet over medium heat. Add enough butter to grease the entire cooking surface so the crepes don’t stick and cook evenly.
- Cook the first side: Pour a 1/4-cup of the chilled batter into the center of the hot skillet. Immediately tilt and swirl the pan gently to spread the batter evenly and thinly across the bottom. Cook until the crepe begins to bubble, is lightly browned, and the batter has set, about 45 seconds to 1 minute.
- Flip the crepe: Use a small spatula to lift the edge of the crepe carefully, then quickly flip it over. If needed, use your fingers carefully to hold the crepe securely to avoid tearing. Cook the other side until lightly browned and set, about 10 seconds.
- Repeat and serve: Lay the cooked crepe on a plate. Continue cooking the rest of the batter, adding more butter to the pan as needed. Fill the crepes with desired fillings like Nutella, fruit, or whipped cream. Serve immediately, store plain crepes in an airtight container refrigerated for up to 2 days, or freeze for up to 2 months. Thaw frozen crepes before reheating and filling.
Notes
- Omit sugar and vanilla extract for savory crepes.
- Coat the skillet with butter each time to prevent sticking and ensure golden edges.
- Refrigerating the batter improves texture and flavor development; do not skip this step for best results.
- Handle crepes gently to avoid tearing, but don’t worry if the flip isn’t perfect since the crepes will be rolled or folded.
- Store crepes plain before adding fillings to keep them fresh longer.
- Use a nonstick skillet for easier cooking and flipping.
- Prep Time: 10 minutes (plus at least 1 hour chilling time)
- Cook Time: 15 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Stovetop
- Cuisine: French
Keywords: crepes, homemade crepes, French crepes, thin pancakes, sweet crepes, breakfast crepes, easy crepe recipe
