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
Scale
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
