Description
This easy crepe recipe yields thin, delicate French-style crepes perfect for sweet or savory fillings. Made with simple pantry ingredients like eggs, milk, flour, and butter, these crepes come together quickly using a blender for a smooth batter, then are cooked on a non-stick skillet or crepe pan until golden and slightly crisp at the edges. Perfect for a light breakfast, brunch, or dessert, these crepes can be stacked and filled with anything from fruit and jam to cheese and ham.
Ingredients
Scale
Wet Ingredients
- ½ cup lukewarm water
- 1 cup warm milk
- 4 large eggs
- 4 Tbsp unsalted butter, melted (plus more for sautéing)
Dry Ingredients
- 1 cup all-purpose flour
- 2 Tbsp granulated sugar
- Pinch of sea salt
Instructions
- Prepare the Batter: Add the lukewarm water, warm milk, eggs, melted butter, flour, sugar, and sea salt into a blender in the stated order. Blend at low speed until all ingredients are well combined and the batter is smooth. Let the batter sit for a few minutes to allow bubbles to settle.
- Heat the Pan: Melt a small amount of butter in a crepe pan or a 10-inch non-stick skillet over medium heat. Using two skillets can speed up the cooking process.
- Cook the Crepes: Pour about 1/4 cup of batter into the hot skillet, swirling it quickly to coat the bottom evenly. Fill in any gaps with a little more batter to form a thin layer.
- Flip the Crepe: When the edges turn golden and begin to lift, carefully flip the crepe with a thin-edged spatula. Cook for an additional 30 seconds or until the second side is also golden brown.
- Repeat and Serve: Transfer the cooked crepe to a clean cutting board and repeat the process with remaining batter, adding butter to the skillet as needed. Allow the crepes to cool to room temperature before stacking and filling as desired.
Notes
- Use warm liquids to help the batter combine smoothly and prevent lumps.
- Resting the batter helps reduce bubbles, ensuring very thin crepes.
- Use a thin-edged spatula for easier flipping without tearing the delicate crepes.
- Keep cooked crepes covered with a clean towel or plastic wrap to prevent drying out if not serving immediately.
- Crepes can be served with sweet toppings like sugar, lemon, fruit, Nutella, or savory fillings like cheese, ham, or sautéed vegetables.
