Description
This easy homemade crepes recipe creates thin, delicate pancakes that can be enjoyed with a variety of sweet or savory fillings. Made with simple pantry ingredients and minimal prep, these crepes are perfect for breakfast, brunch, or a light dessert. The batter rests to ensure tender crepes with a smooth texture, cooked quickly on a skillet for perfect golden edges every time.
Ingredients
Scale
Crepe Batter
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tbsp melted butter (plus more for the pan)
- 1 tbsp granulated sugar (optional, for sweet crepes)
- 1/4 tsp salt
- 1 tsp vanilla extract (optional, for sweet crepes)
Instructions
- Prepare the batter: In a blender or mixing bowl, combine the flour, eggs, milk, melted butter, sugar (if using), salt, and vanilla extract (if using). Blend or whisk thoroughly until the mixture is smooth and free of lumps. For best results, let the batter rest for 15 to 30 minutes to develop tender crepes.
- Heat the pan: Warm a non-stick skillet or specialized crepe pan over medium heat. Lightly butter the surface to prevent sticking and enhance flavor.
- Cook the crepes: Pour approximately 1/4 cup of batter into the center of the pan and immediately swirl to spread it evenly into a thin layer covering the pan’s surface.
- First side cooking: Allow the crepe to cook for 1 to 2 minutes, or until the edges start to lift away from the pan and the bottom turns lightly golden.
- Flip and finish cooking: Using a spatula, carefully flip the crepe and cook the other side for an additional 30 seconds to 1 minute until cooked through but still tender.
- Repeat and serve: Transfer the cooked crepe to a plate. Repeat the process with the remaining batter, re-buttering the pan as needed. Serve the crepes warm with your choice of sweet toppings like berries, Nutella, whipped cream, or savory fillings such as ham, cheese, and spinach.
Notes
- Letting the batter rest enhances the texture, making crepes more tender and easier to handle.
- Use a non-stick pan or a well-seasoned crepe pan for best results to prevent sticking.
- You can make crepes ahead of time and store them in the refrigerator for up to 2 days or freeze for up to 1 month.
- Customize crepes with various fillings to suit your taste preferences.
- For dairy-free options, substitute milk and butter with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
