Description
Delicious crepes recipe that is light, tender, and versatile, perfect for breakfast, brunch, dessert, or a light dinner. Made with simple everyday ingredients to create thin, delicate crepes ready to be filled with sweet or savory toppings.
Ingredients
Scale
Basic Crepe Batter Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
- 2 tablespoons melted butter
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Variations
- Gluten-free option: Substitute all-purpose flour with gluten-free flour blend.
- Dairy-free version: Use almond or oat milk and replace butter with coconut oil.
- Savory twist: Omit sugar and vanilla, add herbs or spices to taste.
- Whole wheat crepes: Replace half the flour with whole wheat flour.
- Chocolate batter: Add 1-2 tablespoons cocoa powder to the batter.
Instructions
- Prepare the Batter: In a medium bowl, whisk together the eggs, milk, melted butter, sugar, vanilla extract, and salt until smooth. Gradually add the flour while continuing to whisk to avoid lumps, creating a thin, smooth batter.
- Let the Batter Rest: Allow the batter to rest for at least 20 minutes at room temperature or in the fridge. This helps the flour absorb the liquids and results in more tender crepes.
- Heat the Pan: Preheat a non-stick skillet or crepe pan over medium heat. Lightly grease it with butter or neutral oil to prevent sticking.
- Cook the Crepes: Pour about 1/4 cup of batter into the pan, tilting immediately to spread the batter evenly into a thin circle. Cook for 1-2 minutes until edges lift and bottom is golden, then flip and cook the other side for another minute.
- Serve Warm: Stack cooked crepes separated by parchment paper to prevent sticking. Serve immediately with your favorite toppings or fillings.
Notes
- The batter should be thin and runny, similar to heavy cream, for delicate crepes.
- Ensure your pan is hot enough and lightly greased to avoid tearing or sticking.
- Use a small ladle to control batter amount; too much makes thick crepes.
- Resting the batter improves texture and reduces cooking bubbles.
- If crepes brown too quickly, lower the heat for gentle cooking.
- Batter can be made ahead and refrigerated; stir gently before cooking.
- Store leftover cooked crepes with parchment paper in an airtight container in the fridge up to 2 days, or freeze for up to 2 months.
- Reheat gently in non-stick pan or microwave with a damp paper towel.
Nutrition
- Serving Size: 1 crepe
- Calories: 110
- Sugar: 2 g
- Sodium: 90 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: crepes, breakfast, dessert, sweet crepes, savory crepes, French crepes, easy crepes recipe
