Description
Learn how to make delicate and versatile crepes perfect for sweet or savory fillings. This easy recipe guides you through creating thin, tender pancakes that can be enjoyed for breakfast, dessert, or a light meal.
Ingredients
Crepe Batter
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 tablespoon sugar (optional, for sweet crepes)
Instructions
- Prepare the batter: In a large mixing bowl, whisk together the flour and eggs. Gradually add in the milk and water, stirring to combine. Add the salt, melted butter, and sugar if using, and whisk until the batter is smooth and free of lumps.
- Rest the batter: Let the batter rest for at least 30 minutes at room temperature. This allows the flour to fully absorb the liquid resulting in tender crepes.
- Heat the pan: Preheat a non-stick skillet or crepe pan over medium-high heat. Lightly grease the pan with butter or oil to prevent sticking.
- Cook the crepes: Pour about 1/4 cup of batter into the hot pan, tilting it in a circular motion to evenly coat the bottom with a thin layer. Cook for about 1 to 2 minutes until the edges start to lift and the bottom is lightly golden.
- Flip the crepe: Using a spatula, carefully flip the crepe and cook the other side for about 30 seconds. Remove from pan and place on a plate. Repeat with remaining batter, greasing the pan as needed.
- Serve and enjoy: Fill or top your crepes with desired fillings such as fresh fruit, Nutella, whipped cream, ham and cheese, or sautéed vegetables. Fold or roll the crepes and serve warm.
Notes
- For thinner crepes, add a little more milk or water to the batter.
- Allowing the batter to rest improves texture and makes crepes less likely to tear.
- If batter thickens after resting, just whisk it again before cooking.
- Use a non-stick or seasoned crepe pan for easy flipping.
- Crepes can be stored covered in the refrigerator for up to 2 days and reheated gently.
