Crepes Recipe
Learn how to make light, delicious crepes at home. This easy recipe is perfect for both sweet and delicious fillings.
Hey there 👋! If you love a fancy breakfast that’s easier to make than it looks, you’ve come to the right place.
Crepes are super versatile, and I’ll show you exactly how to whip them up yourself.
Utensils You Need
Here’s what you’ll need to make delicious crepes at home:
- Large bowl
- Whisk
- Blender (optional, but makes it quicker and smoother!)
- Non-stick skillet (8-10 inch works well)
- Spatula
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The Recipe
Crepes Recipe
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 ½ cups milk
- 2 tablespoons melted butter
- ¼ teaspoon salt
- Pinch of sugar optional, for sweet crepes
Instructions
Make the batter:
- In a large bowl, whisk together the flour, eggs, milk, melted butter, salt, and sugar (if using). You can also blend the ingredients together for a super smooth batter.
- Let the batter rest in the refrigerator for at least 30 minutes (or up to a few hours). This helps relax the gluten in the flour, making your crepes even more tender.
Cook the crepes:
- Heat your non-stick skillet over medium-low heat. Lightly grease with butter or cooking spray.
- Pour about ¼ cup of batter into the center of the skillet. Quickly swirl the pan to distribute the batter in a thin, even layer.
- Cook for about 1-2 minutes per side, or until lightly golden and the edges start to lift.
- Carefully flip the crepe and cook for another minute.
- Repeat with the remaining batter, stacking the cooked crepes on a plate
Notes
- First crepe flop: The first crepe is often a test run. Adjust the heat as needed to get that perfect golden color.
- Keep them warm: If you’re serving a crowd, keep cooked crepes warm in a low-temperature oven.
Alternative Ingredients
These ingredients can easily replace the ones above.
| Ingredient | Alternative |
| All-purpose flour | Gluten-free flour blend, buckwheat flour |
| Milk | Almond milk, soy milk, oat milk |
| Melted butter | Vegetable oil or coconut oil |
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What to Serve with Crepes
These are what you can pair this delicacy with:
- Fresh fruit and whipped cream
- Nutella or chocolate spread
- Lemon and sugar
- Jam or preserves
- Ham and cheese
- Sautéed mushrooms and spinach
- Eggs and smoked salmon
- Chicken and pesto
Frequently Asked Questions
Why should I let the batter rest?
Resting gives the flour a chance to hydrate and the gluten to relax, resulting in more tender crepes.
My crepes are tearing, what am I doing wrong?
Your batter might be too thin (add a bit more flour), your pan might be too hot (lower the heat), or you might be flipping too soon.
Can I make crepes ahead of time?
Of course you can. Cook them completely, then layer them between sheets of parchment paper, and store in the refrigerator for up to 3 days. Reheat gently before filling.
Can I freeze crepes?
Of course you can. Prepare and freeze the same way as above, and they’ll keep for a few months. Thaw in the refrigerator before filling and reheating.
