Description
This easy crepes recipe delivers thin, golden pancakes with a light and tender texture, perfect for sweet or savory fillings. Ready in under 30 minutes using simple pantry staples, these versatile crepes can be customized for any meal or dietary preference. Enjoy crispy edges and soft centers that melt in your mouth every time.
Ingredients
Scale
Basic Batter
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
- 2 tablespoons melted butter
- 1/4 teaspoon salt
- 1 tablespoon sugar (optional, for sweet crepes)
Variations (Optional)
- Gluten-free flour blend to substitute all-purpose flour for gluten-free crepes
- Flaxseed meal and plant-based milk and butter to substitute eggs, dairy for vegan crepes
- Flavor additions like 1 teaspoon vanilla extract, citrus zest, or 1 tablespoon cocoa powder
Instructions
- Prepare the Batter: In a large bowl, whisk together the flour, salt, and sugar (if using). In a separate bowl, beat the eggs, then slowly add the milk and melted butter. Gradually pour the wet ingredients into the dry, whisking constantly until the batter is smooth and lump-free.
- Let the Batter Rest: Allow the batter to rest at room temperature for at least 15 to 30 minutes. This helps the flour hydrate fully and prevents tearing during cooking, resulting in tender crepes.
- Heat the Pan: Heat a non-stick skillet or crepe pan over medium heat. Lightly grease it with butter or oil, then wipe excess with a paper towel for an even coating.
- Cook the Crepes: Pour about 1/4 cup of batter into the pan, swirling quickly to coat the surface thinly and evenly. Cook for about 1 to 2 minutes until the edges start to lift and the bottom turns light golden brown. Flip carefully and cook the other side for another 30 seconds.
- Keep Warm and Serve: Stack finished crepes on a plate, covering loosely with foil or a clean towel to keep warm while cooking the rest. Serve immediately with your favorite fillings and toppings.
Notes
- Whisk batter thoroughly to avoid lumps for silky smooth crepes every time.
- Resting the batter is essential for better texture and easier handling.
- Use medium heat to avoid burning or soggy crepes.
- Pour a thin, even layer by swirling the batter quickly in the pan.
- Use a non-stick or dedicated crepe pan for best results.
- Store cooked crepes airtight in the refrigerator for up to 2 days or freeze up to 2 months separated by parchment paper.
- Reheat gently in a skillet or microwave between damp paper towels to maintain softness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 110
- Sugar: 2g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 55mg