Description
Learn how to make delicious crepes at home with this easy-to-follow recipe. These versatile thin pancakes can be filled with sweet or savory ingredients, making them perfect for breakfast or dessert.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 1/4 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 1/4 cups whole milk
- 2 tablespoons unsalted butter, melted and slightly cooled
- 1 tablespoon granulated sugar (optional for sweet crepes)
- 1/2 teaspoon vanilla extract (optional for sweet crepes)
Additional:
- Extra butter or oil for the pan
Instructions
- Mix the Batter: In a large mixing bowl, whisk together flour and eggs. Gradually add milk, whisking constantly. Stir in melted butter, sugar, salt, and vanilla until smooth.
- Rest the Batter: Let the batter rest for at least 30 minutes at room temperature or up to overnight in the fridge.
- Cook the Crepes: Heat a skillet, pour batter, swirl to spread, cook until edges lift. Flip and cook the other side. Repeat with remaining batter.
- Serve: Stack crepes with parchment or wax paper between them to prevent sticking.
Notes
- For savory crepes, omit sugar and vanilla. Fill with desired ingredients like Nutella, fruit, ham, or cheese.
- Store leftover crepes in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes (plus 30 minutes resting time)
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 110
- Sugar: 2g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 50mg
