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Crepes

This easy crepe recipe yields thin, delicate crepes perfect for both sweet and savory toppings, making it a versatile choice for any meal.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 crepes
Course: Breakfast, Brunch, Dessert
Cuisine: French
Calories: 120
Ingredients Method Notes

Ingredients
  

For the crepe batter
  • 1 cup all-purpose flour
  • 1.5 cups whole milk Can be substituted with almond milk for a dairy-free option.
  • 2 large eggs Use fresh eggs for best results.
  • 2 tbsp melted butter Can use oil as a substitute.
  • 1 tbsp sugar Optional for sweet crepes.
  • 1/4 tsp salt
  • 1 tsp vanilla extract Optional for sweet crepes.

Method
 

Preparation
  1. In a large mixing bowl, whisk together the flour, milk, eggs, melted butter, sugar, salt, and vanilla extract until smooth. Let the batter rest for at least 30 minutes.
Cooking
  1. Preheat a non-stick skillet or crepe pan over medium heat, lightly greasing it with butter or oil.
  2. Pour about 1/4 cup of batter into the pan, swirling to coat the bottom evenly.
  3. Cook for 1-2 minutes until the edges begin to lift and the bottom is golden brown.
  4. Gently flip the crepe using a spatula and cook for another 1-2 minutes until the other side is also golden.
  5. Remove from the pan and repeat with the remaining batter. Keep cooked crepes warm in a low oven.
Serving
  1. Fill cooked crepes with your favorite toppings, such as fresh fruits or savory ingredients, and serve folded or rolled.

Notes

Crepes can be served for breakfast, dessert, or dinner. Pair with sides like fresh berries or sautéed vegetables. Store any leftovers in an airtight container for up to three days, and they freeze well for a month.