Description
This Homemade Crepes recipe offers a simple, silky-smooth batter that yields thin, tender crepes perfect for both sweet and savory fillings. Using basic pantry ingredients like flour, eggs, milk, and butter, these crepes come together quickly with a blender or whisk and a skillet, making them a versatile dish for breakfast, brunch, or dessert. The batter is chilled to improve texture, and the crepes are cooked one at a time in a butter-greased pan until just set, ensuring delicate, melt-in-your-mouth results.
Ingredients
Scale
Crepe Batter
- 3 Tablespoons (43g) unsalted butter, melted and cooled
- 1 cup (125g) all-purpose flour, spooned & leveled
- 1 Tablespoon granulated sugar
- 1/8 teaspoon salt
- 3/4 cup (180g/ml) whole milk, at room temperature
- 1/2 cup (120g/ml) water, at room temperature
- 2 large eggs, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 3–4 Tablespoons (43–56g) unsalted butter for the pan
Instructions
- Prepare the Butter: Melt 3 Tablespoons of unsalted butter in the microwave or on the stove, then let it cool for about 5 minutes before using in the batter.
- Make the Batter: Combine the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla extract in a blender or large food processor. Blend on medium-high speed for 20–30 seconds until silky-smooth and the consistency of cream. If you don’t have a blender, whisk by hand in a large bowl.
- Chill the Batter: Cover the batter tightly and refrigerate for 30–60 minutes and up to 1 day. If separated after chilling, give it a quick stir before cooking.
- Heat the Pan and Grease: Place an 8-inch skillet or crepe pan over medium heat and generously grease with the reserved butter.
- Cook the Crepes: Pour 3–4 Tablespoons of batter into the center of the hot pan, then tilt and twirl the pan to spread the batter as thinly as possible. Cook for 1–2 minutes until the bottom is set, then carefully flip with a small spatula and cook the other side for 30 seconds until set.
- Transfer and Repeat: Move the cooked crepe to a large plate and repeat greasing the pan and cooking with the remaining batter. Optionally separate crepes with parchment paper to prevent sticking.
- Fill and Serve: Serve crepes warm or at room temperature. Place your desired fillings in the center and fold sides over. Top with sweet or savory additions like melted chocolate, peanut butter, confectioners’ sugar with lemon, pesto, or hollandaise sauce.
- Store Leftovers: Keep unfilled crepes in an airtight container in the refrigerator for up to 1 day or freeze for up to 1 month layered with parchment paper. Thaw at room temperature before filling and serving.
Notes
- Use room temperature ingredients to ensure smooth batter and better texture.
- Thinning the batter with water helps create delicate, thin crepes.
- If batter separates after chilling, simply stir before using.
- A small offset spatula is helpful for flipping delicate crepes without tearing.
- Grease the pan with butter between each crepe to prevent sticking and improve flavor.
- Crepes can be filled with a wide range of ingredients including fresh fruit, Nutella, jam, cheese, or sautéed vegetables.
- Reheat crepes gently in a skillet over low heat or in the microwave covered with a damp paper towel to keep moist.
- Freezing crepes between parchment paper sheets prevents sticking, making them easy to separate when ready to use.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
Keywords: Homemade crepes, crepe batter, easy crepes, French crepes, thin pancakes, breakfast crepes, crepe recipe
