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Homemade Crepes photo

Crepes

These delightful crepes are incredibly versatile! Perfect for breakfast, dessert, or dinner, they can be filled with sweet or savory ingredients.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Dessert, Main Course
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tablespoons unsalted butter melted and cooled to room temperature
  • 1 cup all-purpose flour
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon salt
  • 3/4 cup whole milk at room temperature
  • 1/2 cup water at room temperature
  • 2 large eggs at room temperature
  • 1 teaspoon pure vanilla extract omit when making savory crepes
  • Butter for greasing the pan

Equipment

  • Mixing Bowl
  • Whisk
  • Non-stick skillet or crepe pan
  • Spatula
  • Measuring cups and spoons

Method
 

Step-by-Step: Crepes
  1. In a mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Whisk together until well blended.
  2. In another bowl, whisk the eggs, then add the melted butter, whole milk, water, and vanilla extract (if using). Mix until smooth.
  3. Pour the wet mixture into the dry mixture. Whisk together until there are no lumps. The batter should be thin and pourable. If needed, let it rest for 30 minutes.
  4. Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the surface with a small amount of butter.
  5. Pour about 1/4 cup of batter into the center of the hot pan. Quickly swirl the pan to spread the batter evenly into a thin layer. Cook for about 1-2 minutes until the edges start to lift.
  6. Using a spatula, gently lift the crepe and flip it over. Cook for an additional 30 seconds to 1 minute until the second side is lightly golden.
  7. Transfer to a plate and repeat with the remaining batter, greasing the pan as needed.

Notes

  • Crepes can be made ahead of time and stored in the refrigerator for up to three days.
  • For thinner crepes, add a little more water to the batter.
  • Make sure your pan is evenly heated; too hot can burn the crepes.