Crepes are the ultimate canvas for both sweet and savory creations, offering a delicate, buttery texture that melts in your mouth. With just a quick 5-minute prep and a 2-minute cook time per crepe, they’re surprisingly simple to whip up. The batter’s 1-hour chill time ensures a silky smooth consistency, perfect for achieving those thin, lacy edges. Light yet satisfying, each crepe is a balance of subtle sweetness and rich flavor, making them ideal for breakfast, dessert, or even a fancy brunch.
These versatile treats are as nutritious as they are delicious, with 82 calories per serving and a touch of protein to keep you energized. Whether filled with fresh fruit, Nutella, or savory ingredients, crepes bring a touch of elegance to any meal. Their golden, slightly crisp exterior and soft, tender interior create a delightful contrast that’s sure to impress. Perfect for sharing or savoring solo, crepes are a timeless classic that never disappoints.
Ingredients for Perfect Crepes
- 1 cup (125 g) all-purpose flour
- 1 Tablespoon granulated sugar (omit for savory crepes)
- ¼ teaspoon salt
- 2 large eggs
- 1 cup (236 ml) whole milk
- ¼ cup (60 ml) water
- ¾ teaspoon vanilla extract (omit for savory crepes)
- 2 Tablespoons unsalted butter, melted and slightly cooled
- Canola oil or additional melted butter (for greasing the pan)
Step-by-Step Crepe Instructions
- Prepare the batter: If using a blender, combine all ingredients and blend for 10 seconds. Scrape down the sides and blend for another 5 seconds. If not using a blender, sift flour, sugar, and salt into a bowl. Make a well, add eggs, half the milk, and vanilla. Whisk until smooth, then add remaining milk, water, and melted butter. Mix well.
- Chill the batter: Cover and refrigerate for 30-60 minutes (or up to 48 hours). This helps prevent tearing during cooking.
- Heat the pan: Warm a nonstick skillet over medium heat. Lightly brush with oil or butter. The pan should feel warm when you hold your hand a few inches above it.
- Cook the crepes: Lift the pan off the heat and pour about ¼ cup of batter into the center. Tilt and swirl the pan to spread the batter into a thin, even circle (about 8″ in diameter). Return to heat and cook until the edges set and the surface looks dry (about 45 seconds). Flip and cook the other side until lightly golden.
- Serve and repeat: Transfer the crepe to a plate. Repeat with the remaining batter, greasing the pan as needed. Serve warm with your favorite toppings.
Sweet & Savory Topping Ideas
For sweet crepes, try classic combinations like Nutella and banana slices, fresh berries with whipped cream, or a drizzle of honey with toasted nuts. If you’re going savory, fill them with ham and cheese, sautéed mushrooms and spinach, or a fried egg with avocado. The possibilities are endless!
Perfect Your Crepe Technique
To ensure thin, even crepes, swirl the batter quickly in the pan to coat the surface. If the batter is too thick, add a splash of water or milk to thin it out. Remember, a hot pan is key—test it by sprinkling a few drops of water; they should sizzle and evaporate immediately.
Make-Ahead & Storage Tips
Crepe batter can be made up to 48 hours in advance and stored in the fridge. Cooked crepes can be stacked with parchment paper in between and kept in an airtight container for 2-3 days. To reheat, warm them in a skillet or microwave for a few seconds.
Equipment Essentials
A nonstick skillet or crepe pan is ideal for this recipe. If you don’t have one, use a regular skillet but make sure to grease it well. A thin spatula is also helpful for flipping the crepes without tearing them.
Common Questions Answered
Wondering if you can use plant-based milk?
Yes! Almond or oat milk works well. For gluten-free crepes, substitute the all-purpose flour with a gluten-free blend. And if your crepes tear, don’t worry—they’ll still taste delicious!
Crepes
Ingredients
- 1 cup all-purpose flour 125 g
- 1 Tablespoon granulated sugar omit if making savory crepes
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup whole milk 236 ml
- 1/4 cup water 60 ml
- 3/4 tsp vanilla extract omit if making savory crepes
- 2 Tablespoons unsalted butter melted and slightly cooled
- Canola oil or additional melted butter for the pan
Instructions
- If using a blender: Combine all ingredients. Blend for 10 seconds. Pause and scrape down the sides of the blender then blend again for another 5 seconds. Cover and place in refrigerator to rest for 30-60 minutes (or as long as 48 hours).
- If not using a blender: Sift or whisk together flour, sugar, and salt in a large bowl to break up any clumps. Make a well in the center and add eggs, about half the milk, and the vanilla extract. Whisk until smooth.
- Whisk in remaining milk, water, and melted butter until well-combined. Cover and refrigerate for 30-60 minutes. (This allows the bubbles to escape from the batter and makes the crepes less likely to tear when cooking.)
- Once the crepe batter has chilled (no matter which way you prepared it), heat a nonstick skillet over medium heat. Lightly brush the pan with oil or melted butter (I prefer butter). The pan should be warm before you add any batter (you should be able to feel the heat radiating off of it if you hold your palm several inches over the pan). Stir the crepe batter once more briefly before proceeding.
- Lift the pan off of the heat and portion about ¼ cup of crepe batter onto the pan. Gently tilt and swirl the pan so the batter forms a thin circle (about 8″ diameter) and return to heat.
- Cook until the crepe begins to look dry and the edges have set (about 45 seconds) and then use a spatula to flip the crepe. Cook on the other side until a light golden brown.
- Transfer to a plate and serve¹.
- Repeat with remaining batter, brushing the pan with additional oil or butter as needed.