Crepes Recipe: Light, Thin, and Perfect Every Time
Crepes are delicate, thin pancakes that can be filled with sweet or savory ingredients. This simple recipe takes only 5 minutes to prepare and 15 minutes to cook, making it a quick and delicious option for breakfast, brunch, or dessert. Made with just eggs, flour, milk, and butter, these crepes are soft, buttery, and easy to customize!
Ingredients
- 1 cup all-purpose flour
- 2 eggs
- 1 ½ cups milk
- 2 tablespoons melted butter
- 1 tablespoon sugar (optional for sweet crepes)
- ½ teaspoon salt
- 1 teaspoon vanilla extract (for sweet crepes)
Instructions
Step 1: Prepare the Batter
In a mixing bowl, whisk together eggs and milk until smooth. Gradually add the flour, whisking continuously to prevent lumps.
For more breakfast ideas, check out Chewy Chocolate Chip Cookies.
Step 2: Add Butter and Flavorings
Stir in melted butter, salt, and vanilla extract (if making sweet crepes). If the batter seems too thick, add a little more milk until it reaches a thin, smooth consistency. Let the batter rest for 10 minutes.
Step 3: Cook the Crepes
Heat a non-stick skillet over medium heat and lightly grease with butter. Pour about ¼ cup of batter into the pan, tilting it to spread the batter evenly. Cook for about 1–2 minutes until the edges lift slightly, then flip and cook for another 30 seconds.
Step 4: Serve and Enjoy
Remove the crepe from the pan and repeat with the remaining batter. Serve warm with your favorite fillings like fresh fruit, Nutella, or ham and cheese.
For another delicious treat, try No-Bake Strawberry Crunch Cheesecake.
Tips for Perfect Crepes
- Use a blender for a smooth batter – Blending ensures a lump-free consistency.
- Let the batter rest – This allows the flour to fully absorb the liquid, resulting in tender crepes.
- Use a non-stick pan – This helps prevent sticking and makes flipping easier.
- Thin out the batter if needed – A thinner batter creates delicate, lacy crepes.
Why You’ll Love This Recipe
- Quick and easy – Just a few simple ingredients and 20 minutes of cooking.
- Versatile – Can be made sweet or savory with different fillings.
- Perfect texture – Soft, thin, and slightly crispy at the edges.
Nutritional Information (Per Crepe)
- Calories: 120
- Protein: 4g
- Carbohydrates: 15g
- Fat: 5g
- Sugar: 2g
- Fiber: 1g
Values are approximate and may vary based on ingredients used.
Make-Ahead and Storage Tips
- Make Ahead: Store crepe batter in the refrigerator for up to 24 hours.
- Storage: Keep cooked crepes in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in a skillet over low heat or microwave for 10 seconds.
- Freezing: Stack crepes with parchment paper between each and freeze for up to 2 months.
Conclusion
This Crepes Recipe is a simple yet elegant dish that can be enjoyed any time of day. Whether filled with fresh fruit and whipped cream or ham and cheese, these crepes are incredibly versatile and easy to make. Try them today for a delightful homemade treat!
Crepes Recipe
Ingredients
- 1 cup all-purpose flour
- 2 eggs
- 1 ½ cups milk
- 2 tablespoons melted butter
- 1 tablespoon sugar optional for sweet crepes
- ½ teaspoon salt
- 1 teaspoon vanilla extract for sweet crepes
Instructions
- Step 1: Prepare the Batter: In a mixing bowl, whisk together eggs and milk until smooth. Gradually add the flour, whisking continuously to prevent lumps.
- Step 2: Add Butter and Flavorings: Stir in melted butter, salt, and vanilla extract (if making sweet crepes). If the batter seems too thick, add a little more milk until it reaches a thin, smooth consistency. Let the batter rest for 10 minutes.
- Step 3: Cook the Crepes: Heat a non-stick skillet over medium heat and lightly grease with butter. Pour about ¼ cup of batter into the pan, tilting it to spread the batter evenly. Cook for about 1–2 minutes until the edges lift slightly, then flip and cook for another 30 seconds.
- Step 4: Serve and Enjoy: Remove the crepe from the pan and repeat with the remaining batter. Serve warm with your favorite fillings like fresh fruit, Nutella, or ham and cheese.
Notes
- Make Ahead: Store crepe batter in the refrigerator for up to 24 hours.
- Storage: Keep cooked crepes in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in a skillet over low heat or microwave for 10 seconds.
- Freezing: Stack crepes with parchment paper between each and freeze for up to 2 months.
