Description
Delicate and thin homemade crepes made from scratch using a simple batter of flour, eggs, milk, and butter. These crepes can be enjoyed sweet with fillings like Nutella, caramel, fruit, and whipped cream, or adapted for savory dishes by omitting sugar and vanilla. The batter is blended and rested to ensure a smooth texture, then cooked quickly on a nonstick skillet for perfect edges and a light golden color.
Ingredients
Scale
Batter
- 1 cup (127 grams) all-purpose flour, measured correctly
- 2 tablespoons granulated sugar (omit for savory crepes)
- 2 large eggs
- 3/4 cup whole milk
- 1/2 cup water
- 1 teaspoon vanilla extract (omit for savory crepes)
- 1/4 teaspoon fine sea salt
- 2 tablespoons butter, melted, plus more for coating the pan
Fillings (optional)
- Nutella, caramel, or melted chocolate
- Fresh fruit
- Whipped cream
Instructions
- Blend the batter: Combine all batter ingredients in a blender and blend for about 10 seconds until smooth. Cover the batter and refrigerate it for at least 1 hour and up to 48 hours to allow the flour to hydrate, creating a tender texture.
- Preheat and grease the pan: Place a 9-inch nonstick skillet over medium heat. Add enough butter to coat the entire cooking surface, ensuring the crepes don’t stick and develop a golden crust.
- Cook the first side: Pour a 1/4-cup of batter into the center of the pan and immediately tilt and swirl the skillet gently to spread the batter evenly into a thin layer. Cook until bubbles appear on the surface, the edges lift slightly, and the bottom is lightly browned, about 45 seconds to 1 minute.
- Flip the crepe: Use a small spatula to carefully lift the crepe from the pan, then quickly flip it over. It’s okay if the flip isn’t perfect as long as no large holes form. Cook the second side briefly, about 10 seconds, until lightly browned and set.
- Repeat and serve: Transfer the cooked crepe to a plate and repeat the cooking process with remaining batter, greasing the pan with butter as needed. Fill the crepes with your desired sweet or savory fillings and serve warm.
- Storage tips: Store plain crepes in an airtight container in the refrigerator for up to 2 days or freeze for up to 2 months. Thaw frozen crepes gently before separating, reheating, filling, and serving.
Notes
- For savory crepes, omit the sugar and vanilla extract from the batter.
- Resting the batter improves crepe texture and makes it easier to spread evenly.
- Use a nonstick skillet and butter generously to avoid tearing the crepes.
- Crepes can be filled with a variety of ingredients—sweet or savory based on preference.
- If batter becomes too thick after resting, stir gently and add a splash of milk or water to loosen.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Dessert
- Method: Stovetop
- Cuisine: French
Keywords: crepes, homemade crepes, French crepes, thin pancakes, breakfast recipe, dessert crepes, easy crepes
