Crepe Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://cookwithruby.com/crepe-recipe/
