Crepe Recipe

Introduction

Delicate and thin, crepes are a versatile treat that can be enjoyed sweet or savory. This simple crepe recipe produces tender, golden pancakes perfect for breakfast, dessert, or anytime snacking.

Ingredients

• 2 cups milk (I use 2%)
• 4 large eggs
• 3 tablespoons unsalted butter (melted and slightly cooled)
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine sea salt or table salt
• 1 1/2 cups all-purpose flour (sifted if desired)

Instructions

1. Step 1: In a blender, combine the milk, eggs, melted butter, sugar, vanilla extract, salt, and flour. Blend for 15 to 20 seconds until the batter is smooth. Alternatively, you can whisk all ingredients together in a bowl until well blended.
2. Step 2: Refrigerate the batter for at least 30 minutes or up to overnight to allow the flour to fully hydrate and the flavors to meld.
3. Step 3: Heat an 8-inch frying pan over medium-low heat. Lightly grease the pan if necessary.
4. Step 4: Pour about 1/4 cup of batter into the hot pan. Immediately tilt and swirl the pan to spread the batter into an even, thin circle.
5. Step 5: Cook the crepe for about 1 minute until the edges start to lift and the bottom is lightly browned. Flip carefully and cook for another minute on the other side.
6. Step 6: Remove the cooked crepe and stack on a plate. Repeat with the remaining batter.
7. Step 7: Serve warm with your favorite toppings like fresh fruit, jams, pudding, Nutella, whipped cream, or nuts.

Tips & Variations

• For extra-light crepes, sift the flour before adding it to the batter.
• Letting the batter rest in the fridge helps reduce bubbles and results in smoother crepes.
• Substitute milk with almond or oat milk for a dairy-free version.
• Add a splash of orange zest or cinnamon to the batter for a flavor twist.

Storage

Store cooked crepes stacked in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a nonstick pan over low heat for about 30 seconds per side or microwave covered with a damp paper towel to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter without a blender?

Yes, you can whisk the ingredients together by hand in a bowl until smooth. It may take a little more effort to get a lump-free batter.

How thin should crepes be?

Crepes should be very thin and delicate – aim for a paper-thin layer that cooks quickly. Tilting the pan immediately after pouring the batter helps create an even, thin circle.

Crepe Recipe

Print Recipe

★★★★★

4.5 from 100 reviews

This classic crepe recipe yields thin, delicate pancakes perfect for sweet or savory toppings. Made with simple ingredients like milk, eggs, butter, and flour, the batter is blended for smoothness and refrigerated for at least 30 minutes to ensure tender, thin crepes that cook quickly in a skillet to a light golden brown.

• Author: Ruby
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: About 12 crepes 1x
• Category: Breakfast
• Method: Frying
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crepe Batter

• 2 cups 2% milk
• 4 large eggs
• 3 tablespoons unsalted butter, melted and slightly cooled
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine sea salt or table salt
• 1 1/2 cups all-purpose flour, sifted if desired

Instructions

1. Blend the batter: In a blender, combine the milk, eggs, melted butter, sugar, vanilla extract, salt, and all-purpose flour. Blend for 15 to 20 seconds until the batter is completely smooth. Alternatively, whisk the ingredients together in a bowl until just combined. Cover and refrigerate the batter for at least 30 minutes, or up to overnight, to let the flour hydrate and the batter set.
2. Heat the pan: Preheat an 8-inch non-stick frying pan or skillet over medium-low heat. The pan should be hot but not smoking to ensure even cooking and browning.
3. Cook the crepes: Pour about 1/4 cup of batter into the center of the pan, immediately tilting and swirling the pan to spread the batter into a thin, even circle covering the bottom. Cook for about 1 minute until the edges look set and the bottom is lightly browned. Flip carefully using a spatula and cook the other side for about 1 minute until lightly browned as well.
4. Stack and serve: Remove the cooked crepe from the pan and stack on a plate. Repeat the process with the remaining batter, adjusting the heat if needed. Serve the crepes warm with your favorite toppings such as fresh fruit, jams, pudding, Nutella, whipped cream, or nuts.

Notes

• Refrigerating the batter allows the flour to fully absorb the liquid, resulting in more tender crepes.
• You can substitute whole milk or any milk alternative, but 2% milk yields the best texture balance.
• To keep crepes warm while cooking the batch, place them on a plate covered with foil.
• For savory crepes, omit the sugar and vanilla and add a pinch of pepper or herbs to the batter.
• Use a non-stick pan for easiest crepe flipping and best results.

Keywords: crepe recipe, french crepes, thin pancakes, easy crepes, breakfast crepes