Description
This Easy Homemade Crepes recipe yields delicate, thin French-style crepes perfect for both sweet and savory fillings. Made with simple pantry ingredients and a quick blending method, these crepes cook up light and tender in just minutes. Ideal for breakfasts, brunches, or light desserts, they can be customized with your favorite toppings and fillings.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 tbsp granulated sugar (optional, for sweet crepes)
- 1/4 tsp salt
Wet Ingredients
- 2 large eggs
- 1 1/2 cups milk
- 2 tbsp melted butter (plus more for the pan)
- 1 tsp vanilla extract (optional, for sweet crepes)
Instructions
- Prepare the batter: In a blender or mixing bowl, combine the flour, eggs, milk, melted butter, sugar (if using), salt, and vanilla extract (if using). Blend or whisk thoroughly until the batter is smooth and free of lumps. Let the batter rest for 15 to 30 minutes to allow the flour to fully hydrate, which helps create tender crepes.
- Heat the pan: Place a non-stick skillet or crepe pan over medium heat and lightly butter the surface to prevent sticking and encourage even browning.
- Cook the crepes: Pour about 1/4 cup of the batter into the pan, immediately swirling it around to spread the batter thinly and evenly across the pan’s surface, forming a delicate crepe.
- First side cooking: Cook the crepe for 1 to 2 minutes, or until the edges lift away easily and the bottom turns a light golden color.
- Flip the crepe: Carefully flip the crepe using a spatula, then cook the other side for 30 seconds to 1 minute to finish cooking through without overbrowning.
- Repeat and serve: Transfer the cooked crepe to a plate and repeat the process with the remaining batter, buttering the pan as needed between each crepe. Serve warm with your choice of sweet fillings like berries, Nutella, and whipped cream, or savory options such as ham, cheese, and spinach.
Notes
- Resting the batter is optional but improves the texture for tender crepes.
- For savory crepes, omit sugar and vanilla extract.
- Use a non-stick skillet or specialized crepe pan for best results.
- Butter the pan lightly between crepes to prevent sticking and enhance flavor.
- If batter thickens after resting, stir gently before using.
- Crepes can be made ahead and stored covered in the refrigerator for up to 2 days.
