Easy Crepe Recipe
This easy crepe recipe uses simple ingredients you probably already have in your kitchen and comes together in just minutes. Unlike thick, fluffy pancakes, crepes are delicate, thin, and have those beautiful lacy edges that make them look restaurant-quality. The magic of crepes lies in their versatility - you can fill them with sweet toppings like fresh berries and whipped cream for breakfast, or savory ingredients like ham and cheese for dinner.
Equipment
- Blender or large mixing bowl with whisk - For smooth, lump-free batter
- 8-inch or 10-inch non-stick skillet or crepe pan - Le Creuset Toughened Nonstick PRO Fry Pan recommended
- Measuring cups and spoons
- Rubber spatula - For scraping down blender sides
- 1/4 cup measuring cup or small ladle - For portioning batter
- Plate - For stacking finished crepes
- Paper towel - For greasing the pan
- Silicone Flexible Turner - OXO Good Grips recommended (optional)
- Airtight container or zip-top bag - For storage (optional)
Ingredients
- 1 cup all-purpose flour - 125g
- 2 large eggs - room temperature
- 1/2 cup whole milk - 120ml, room temperature
- 1/2 cup water - 120ml, room temperature
- 2 tablespoons unsalted butter - 28g, melted and cooled
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar - 12g (optional, for sweet crepes)
- additional butter - for greasing the pan
Suggested Sweet Fillings
- fresh berries
- whipped cream
- lemon juice - fresh, with granulated sugar and butter
- Nutella
- bananas - sliced
- lemon curd
- blueberries
- caramelized apples - with cinnamon
- ricotta cheese - with honey
Suggested Savory Fillings
- ham
- Swiss cheese
- Dijon mustard
- sautéed mushrooms - with gruyere cheese
- spinach
- feta cheese
- sun-dried tomatoes
- smoked salmon
- cream cheese
- capers
- scrambled eggs - with cheddar cheese
- grilled vegetables - with goat cheese
- chicken - with mushroom cream sauce
- ratatouille
Instructions
- Add flour, salt, eggs, milk, water, melted butter, and sugar (if using) to a blender. Blend on medium speed for 15-20 seconds until smooth, scraping down sides as needed.
- Transfer batter to a bowl, cover, and refrigerate for at least 30 minutes (or up to 24 hours). Stir gently before using.
- Heat an 8-10 inch non-stick skillet over medium heat for 2-3 minutes. Lightly grease with butter using a paper towel.
- Pour ¼ cup batter into the center of the hot pan. Immediately tilt and rotate the pan to spread batter thinly and evenly over the entire bottom.
- Cook the crepe undisturbed for 45-60 seconds until edges pull away and surface appears mostly dry with small bubbles. Loosen edges with a spatula.
- Quickly and gently flip the crepe using your fingers or a spatula. Cook the second side for 20-30 seconds until light golden spots appear.
- Slide the finished crepe onto a plate and stack directly on top of others. Re-grease the pan between each crepe and continue until all batter is used.
- Serve warm with sweet or savory fillings. Store cooled crepes with parchment paper between each in an airtight container for up to 3 days refrigerated or 2 months frozen.
Notes
- Rest the batter without exception: Even 30 minutes makes a noticeable difference for tender, non-rubbery crepes.
- Use room temperature ingredients: Cold eggs and milk can cause melted butter to solidify into clumps. Let ingredients sit out for 30 minutes before starting.
- Maintain consistent medium heat: Adjust up or down as needed. If crepes brown too quickly, reduce heat; if too slow, increase slightly.
- The first crepe is always a practice round: Don't get discouraged if it tears or is oddly shaped. You'll find your rhythm by the third or fourth crepe.
- Make-ahead option: Batter can be made up to 24 hours in advance. Store in an airtight container in the refrigerator and stir before using.
- Freezing instructions: Cool crepes completely, stack with parchment paper between each, and seal in a freezer bag. Freeze for up to 2 months.
- Reheating: Microwave individual crepes for 15-20 seconds, or reheat a stack wrapped in foil at 300°F (150°C) for 10 minutes. Avoid high heat which makes them rubbery.
- Gluten-free variation: Substitute all-purpose flour with a gluten-free 1-to-1 flour blend for excellent results.
- Chocolate crepes: Replace 2 tablespoons of flour with unsweetened cocoa powder for rich chocolate flavor.
- Savory herb crepes: Add 2 tablespoons finely chopped fresh herbs (parsley, chives, or dill) and ¼ cup grated Parmesan to the batter.