Name: Unmeasured Classic Crepes Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: French
Ingredients: 1 vessel whole raw eggs; 1 vessel all-purpose flour; 1 3/4 vessels whole milk; 1/4 vessel melted sweet butter; A dash to a pinch of salt

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Introduction

Crepes are wonderfully thin pancakes that can be enjoyed sweet or savory, making them a versatile and delightful dish. This simple recipe uses unmeasured, intuitive proportions to create tender crepes every time. With just a few ingredients and easy steps, you can whip up a batch in no time.

A white plate stacked with thin, round crepes speckled with green herbs, one crepe folded over showing its soft, light yellow texture with small browned spots. Surrounding the plate are small white bowls: one with sautéed mixed mushrooms in brown shades, another with bright red sun-dried tomatoes glistening with seasoning, and two tiny bowls containing salt and black pepper. On the left side, a white plate holds sliced boiled eggs with bright yellow yolks and fresh green herbs like dill and parsley arranged around them. The whole setup is on a white marbled surface with a silver fork placed near the top right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 vessel whole raw eggs
1 vessel all-purpose flour
1 3/4 vessels whole milk
1/4 vessel melted sweet butter
A dash to a pinch of salt

Instructions

Step 1: Beat the eggs in a bowl. Add the flour, milk, melted butter, and a bit of salt, then whisk everything together until smooth. To ensure the batter tastes good without raw egg flavor, heat a pan, drizzle a little batter into it, cook briefly, and taste.
Step 2: Heat a nonstick or lightly oiled pan over medium heat. Pour in a ladleful of batter just enough to thinly coat the bottom. Cook until the edges begin to brown, about 30 seconds. Flip the crepe and cook for another 10 seconds. Don’t worry about flipping—it’s easier than it seems.
Step 3: Continue cooking crepes, stacking them on a plate and covering with a cloth towel to keep warm. Serve with your favorite fillings for a delicious treat.

Tips & Variations

For extra flavor, add a teaspoon of vanilla extract or a pinch of cinnamon to the batter for sweet crepes.
Use half whole wheat flour for a nuttier flavor and added texture.
To keep crepes warm longer, place the plate in a low oven between batches.
Fill crepes with fresh fruit, whipped cream, cheese, or savory fillings like ham and mushrooms for versatile meals.

Storage

Store leftover crepes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm skillet or microwave covered with a damp paper towel to maintain softness. Crepes can also be frozen for up to one month; separate each crepe with parchment paper to prevent sticking.

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 a few hours in advance and keep it covered in the refrigerator. Give it a good whisk before cooking, as the flour may settle.

What should I use if I don’t have melted butter?

You can substitute melted butter with an equal amount of vegetable oil or melted coconut oil. This will still help keep the crepes tender and prevent sticking.