Crepes Recipe
These classic French crepes are thin, delicate, and incredibly versatile! Made with simple ingredients like flour, eggs, milk, and butter, they’re perfect for both sweet and savory fillings. Whether you enjoy them with fruit and Nutella or ham and cheese, these homemade crepes come together quickly and make a delicious breakfast, brunch, or dessert. Light, buttery, and endlessly customizable!
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 ¼ cups milk
- 2 tbsp melted butter plus extra for cooking
- 1 tbsp sugar omit for savory crepes
- ½ tsp vanilla extract optional, for sweet crepes
- ¼ tsp salt
Instructions
Prepare the Batter
- In a blender or mixing bowl, mix together dough, milk, eggs, melted butter, sugar, salt and vanilla extracts until it becomes smooth.
- If the batsman is too thick, then slowly add water until it has thin, frightening stability.
- Allow the batsman to relax for 15-30 minutes to allow the dough to hydrate (optional, but recommended for best results). the flour to hydrate (optional, but recommended for best results).
Cook the Crepes
- Heat a non-stick skillet or crepe pan on medium heat.
- Light oil with butter or oil.
- Put about the cup batsman at the center and quickly rotate the pan to spread it evenly.
- Cook for 1-2 minutes, until the edges are slightly lifted and the bottom becomes golden brown.
- Flip with a spatula and cook for 30-60 seconds on the other side.
- Transfer to a plate and repeat with the remaining batsman.
Serve and Enjoy
- Serve hot with your favorite filler and topping.
- Enjoy as a sweet or savory dish!
Notes
- Thinner Batter = Better Crepes! If too thick, add 1-2 tbsp milk.
- No Blender? Whisk well until smooth.
- Best Pan Size: 8-10 inches for easy flipping.