Crepes are delicate, thin pancakes that originate from France and can be enjoyed in a variety of ways. Whether you prefer sweet or savory, these versatile crepes make the perfect canvas for any filling or topping of your choice.
Why Youโll Love This Recipe
- Quick and easy to make with minimal ingredients.
- Versatile โ pair with sweet or savory fillings.
- Perfect for breakfast, brunch, or even dessert.
- Great for entertaining, as guests can customize their own.
- Light, tender, and utterly delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Eggs
- Milk
- Water
- Butter (melted)
- Salt
- Optional: Sugar or vanilla extract (for sweet crepes)
Directions
- In a mixing bowl, whisk together the flour and eggs.
- Gradually add the milk and water, stirring to combine.
- Add the melted butter and salt, mixing until smooth.
- Heat a lightly oiled non-stick skillet over medium-high heat.
- Pour about 1/4 cup of batter into the skillet, tilting to spread it evenly.
- Cook the crepe for 1-2 minutes or until the bottom is light golden brown. Flip and cook the other side for 30 seconds.
- Repeat with the remaining batter.
- Serve warm with your favorite fillings or toppings.
Servings and Timing
- Servings: Makes about 12 crepes.
- Prep time: 10 minutes.
- Cook time: 20 minutes.
Variations
- Sweet Crepes:ย Add 1-2 tablespoons of sugar and 1 teaspoon of vanilla extract to the batter. Serve with fresh fruits, Nutella, or whipped cream.
- Savory Crepes:ย Omit sugar and vanilla, and fill with cheese, ham, eggs, or sautรฉed vegetables.
- Gluten-Free Crepes:ย Use a gluten-free flour blend in place of all-purpose flour.
- Dairy-Free Crepes:ย Replace milk with almond milk, oat milk, or any non-dairy milk alternative.
Storage/Reheating
- Storage:ย Place cooled crepes in an airtight container and refrigerate for up to 3 days.
- Freezing:ย Stack crepes with parchment paper in between, wrap tightly, and freeze for up to 2 months.
- Reheating:ย Heat individual crepes in a non-stick skillet over medium heat for 30 seconds per side, or microwave for 10-15 seconds.
FAQs
1. Can I make crepe batter ahead of time?
Yes, you can refrigerate the batter for up to 24 hours. Stir well before using.
2. How do I prevent crepes from sticking to the pan?
Ensure the pan is well-greased and preheated before adding the batter.
3. Can I use whole wheat flour for crepes?
Yes, whole wheat flour works well but will yield a slightly denser texture.
4. How thin should the batter be?
The batter should be thin enough to spread easily but not watery, similar to heavy cream.
5. Do I need a special crepe pan?
No, a standard non-stick skillet works just fine.
6. Can I make crepes without eggs?
Yes, you can use a flax egg or other egg substitute for egg-free crepes.
7. Whatโs the best way to flip a crepe?
Use a thin spatula to gently lift the edge, then slide it underneath to flip.
8. Can I use pancake batter for crepes?
Pancake batter is too thick for crepes, so itโs best to stick with a thinner batter.
9. What fillings work for savory crepes?
Popular options include spinach and feta, smoked salmon, or roasted vegetables with goat cheese.
10. Why are my crepes tearing?
This could be due to too little flour or handling them too soon before theyโre fully cooked.
Conclusion
Crepes are a delightful and versatile dish thatโs easy to prepare and customize. Whether you enjoy them sweet or savory, theyโre sure to impress. With a little practice, youโll master the art of making perfect crepes every time.
PrintCrepe Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 crepes 1x
- Category: Breakfast, Brunch, Dessert
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Description
These classic French crepes are light, thin, and versatile! Perfect for sweet or savory fillings, they make a great breakfast, brunch, or dessert. Quick and easy to prepare, this recipe is a go-to for any occasion.
Ingredients
- 1 cup (120g) all-purpose flour
- 2 large eggs
- 1 1/2 cups (360ml) milk (whole or 2%)
- 2 tablespoons unsalted butter, melted (plus extra for the pan)
- 1 tablespoon granulated sugar (optional, for sweet crepes)
- 1 teaspoon vanilla extract (optional, for sweet crepes)
- 1/4 teaspoon salt
Instructions
- Make the Batter
- In a large mixing bowl, whisk together the flour and salt.
- In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract (if using).
- Gradually add the wet ingredients to the dry ingredients, whisking until the batter is smooth and free of lumps. For best results, let the batter rest for 20โ30 minutes.
- Cook the Crepes
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with a small amount of butter.
- Pour about ยผ cup of batter into the pan, swirling to evenly coat the bottom.
- Cook for 1โ2 minutes, or until the edges start to lift and the bottom is lightly golden. Flip and cook for another 30 seconds to 1 minute.
- Repeat
- Stack the cooked crepes on a plate, covering them with a clean kitchen towel to keep warm.
- Serve
- Fill or top with your favorite ingredients, such as fresh fruit, whipped cream, Nutella, ham, or cheese.
Notes
- The batter can be made ahead of time and stored in the fridge for up to 24 hours.
- For thinner crepes, add a bit more milk to the batter.
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