Crepes are a delightful French classic, ideal for breakfast, brunch, or dessert. These thin, tender pancakes are incredibly versatile—fill them with fruit and cream for a sweet treat or ham and cheese for a savory twist. With this foolproof recipe, you’ll be making crepes like a pro in no time.
Equipment:
- Medium mixing bowl
- Whisk or hand mixer
- Measuring cups and spoons
- Non-stick skillet or crepe pan
- Ladle or small measuring cup
- Spatula
Ingredients:
- 1 cup all-purpose flour
- 2 large eggs
- 1 ½ cups milk
- 2 tablespoons melted butter (plus extra for the pan)
- 1 tablespoon sugar (for sweet crepes, optional)
- ½ teaspoon vanilla extract (optional)
- Pinch of salt
Instructions:
- Make the Batter:
- In a medium bowl, whisk together the flour, eggs, and a pinch of salt. Gradually add the milk while whisking to create a smooth batter. Stir in the melted butter, sugar, and vanilla extract if using. Let the batter rest for 15–30 minutes to reduce bubbles and improve texture.
- Heat the Pan:
- Heat a non-stick skillet or crepe pan over medium heat. Lightly coat the pan with melted butter or a non-stick spray.
- Cook the Crepes:
- Pour about ¼ cup of batter into the pan, swirling it immediately to coat the bottom in a thin layer. Cook for 1–2 minutes until the edges start to lift and the bottom is lightly golden.
- Flip the Crepes:
- Use a spatula to gently flip the crepe and cook for an additional 30 seconds to 1 minute on the other side. Transfer to a plate and cover with a clean towel to keep warm. Repeat with the remaining batter, re-buttering the pan as needed.
- Serve:
- Fill the crepes with your favorite fillings, roll or fold them, and serve warm.
Tips:
- For savory crepes, omit the sugar and vanilla. Add herbs or spices to the batter if desired.
- Stack cooked crepes with parchment paper between them to prevent sticking.
- Leftover crepes can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.
Mastering basic crepes opens up a world of culinary creativity. From Nutella and berries to smoked salmon and cream cheese, the possibilities are endless. Whip up a batch today and enjoy a taste of France right at home! Bon appétit!
Basic Crepes Recipe
This basic crepes recipe is simple, versatile, and perfect for sweet or savory fillings. Learn how to make these thin, delicate pancakes with just a few pantry staples!
Equipment
- Medium mixing bowl
- Whisk or hand mixer
- Measuring cups and spoons
- Non-stick skillet or crepe pan
- Ladle or small measuring cup
- Spatula
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 ½ cups milk
- 2 tablespoons melted butter plus extra for the pan
- 1 tablespoon sugar for sweet crepes, optional
- ½ teaspoon vanilla extract optional
- Pinch of salt
Instructions
- Make the Batter:
- In a medium bowl, whisk together the flour, eggs, and a pinch of salt. Gradually add the milk while whisking to create a smooth batter. Stir in the melted butter, sugar, and vanilla extract if using. Let the batter rest for 15–30 minutes to reduce bubbles and improve texture.
- Heat the Pan:
- Heat a non-stick skillet or crepe pan over medium heat. Lightly coat the pan with melted butter or a non-stick spray.
- Cook the Crepes:
- Pour about ¼ cup of batter into the pan, swirling it immediately to coat the bottom in a thin layer. Cook for 1–2 minutes until the edges start to lift and the bottom is lightly golden.
- Flip the Crepes:
- Use a spatula to gently flip the crepe and cook for an additional 30 seconds to 1 minute on the other side. Transfer to a plate and cover with a clean towel to keep warm. Repeat with the remaining batter, re-buttering the pan as needed.
- Serve:
- Fill the crepes with your favorite fillings, roll or fold them, and serve warm.
Leave a Reply