Make your weekends extra special with this easy Crepe Recipe! Made with just 6 pantry ingredients, these French pancakes boast a light and delicate texture that is the perfect canvas for your favorite sweet or savory fillings. Whether you’re craving a stack of Nutella-slathered goodness or a savory combination of ham and cheese, crepes are a delicious option for breakfast, brunch, or dessert!
What Are Crepes
Crepes are thin and delicate French pancakes known for their light and airy texture that is distinctively different from traditional pancakes that are thick and fluffy with a cake-like texture. French crepes are also much more versatile than typical pancakes which are most often served with butter and syrup for breakfast or brunch. They can be served any time of day and enjoyed with a variety of sweet and savory fillings such as jam, ham and cheese, fresh strawberries and whipped cream, or even warm spinach dip.
But don’t let the idea of making French pancakes fool you into thinking they are complicated! In fact, they are surprisingly simple to make once you get the hang of it. This recipe only requires a handful of pantry ingredients and a small nonstick skillet. And while the first crepe might not be perfect, once you’ve made a few, you’ll find yourself flipping and filling these French pancakes like a pro!
Why You’ll Love These Crepes
- Simple Recipe! This foolproof crepe recipe delivers delicious results every time. No need to worry about complicated cooking techniques or fancy hard-to-find ingredients. You can whip up these crepes with ease, even if you’re new to the kitchen.
- Delicious French Pancakes! With their thin and delicate texture, crepes serve as the perfect canvas for an array of fillings and toppings. Whether filled with sweet or savory ingredients, these French pancakes are undeniably delicious and can be enjoyed at any time of the day.
- Family Favorite! Sweet and savory crepes are perfect for any occasion, ranging from a leisurely Sunday morning breakfast to a special birthday celebration or a cozy gathering. Just imagine setting up a crepe station with an assortment of toppings and fillings.
Ingredients You’ll Need
- All-purpose flour – Serves as the base of the batter. Feel free to substitute the all purpose flour with a gluten-free flour blend.
- Eggs – Add richness to the crepes and bind the batter together.
- Milk – I typically use 2% milk, but any type of milk can be used including plant-based varieties.
- Water – Used to achieve the thin and delicate texture of the crepes.
- Salt – Just a pinch of salt enhances the overall flavor.
- Unsalted Butter – Melted butter adds richness and helps to prevent the crepes from sticking to the pan.
How To Make Crepes
With this simple crepe recipe, you can make scrumptious homemade crepes with minimal effort. Just follow these easy step-by-step instructions and you’ll be savoring these delectable French-style pancakes in no time!
Make The Batter
To begin, you need to make a simple batter. Put the flour, eggs, milk, water, salt, and melted butter into a blender. Then blend the mixture together until it’s completely smooth like pancake batter and free of any lumps. You can also make the batter in a mixing bowl with a hand mixer or a whisk if you prefer.
Now, cover the batter and pop it in the refrigerator to chill for at least 30 minutes. This gives the gluten some time to relax, which slightly thickens the batter.
Make The Crepes
After you’ve given the batter some time to chill, heat a small nonstick frying pan or crepe pan over medium heat and then lightly brush the pan with melted butter. Next, pour a quarter cup of the batter onto the center of the pan and immediately start swirling the pan in a circular motion. The idea is to spread the batter evenly in a thin layer across the surface of the pan to create a delicate round crepe.
Now, let the crepe cook for about 1 to 2 minutes or until the edges begin to lift from the pan and the underside is a light golden brown. Then very carefully flip the crepe over with a large spatula and cook it on the other side for about 30 seconds or until it too turns golden brown. Finally, transfer your cooked crepe to a plate and repeat the process with the rest of the batter, brushing your pan with more melted butter as needed.
Fill And Serve
Once you’ve cooked all the crepes, it’s time to get creative with the fillings. Sweet crepes or savory crepes, the choice is yours! Fill the crepes with anything you like such as Nutella, lemon curd, fresh berries, ham, cheese, or any other combination that suits your palate. Then roll or fold the crepes and serve!
Frequently Asked Questions
When it comes to filling your crepes, the options are endless! For sweet fillings, Nutella, fresh fruits, whipped cream, jam, chocolate sauce, or a drizzle of honey are all yummy choices. For savory flavors, you can try combinations like ham and cheese, smoked salmon with cream cheese, or a medley of vegetables. Feel free to be as creative as you like.
No, crepe batter is thinner than pancake batter which is thicker and often includes leavening agents. The batter of this crepe recipe is also more neutral in taste, while pancake batter may contain sugar and flavors.
Crepe batter should have a thin and runny consistency, which allows it to spread thinly and evenly when cooked on a hot pan.
They can sometimes turn out doughy or rubbery for a few different reasons. One possibility is that your batter may be too thick, making it difficult to spread evenly on the pan. Another reason could be that the pan is not hot enough, resulting in a longer cooking time, which creates a doughy texture. Overcooking them can also cause them to become rubbery.
- Consistency is key. The texture of the batter should be similar to a thin pancake batter, allowing it to spread easily on the pan. Add a splash of milk or water if the batter seems too thick.
- Let it rest. The batter must rest in the refrigerator for at least 30 minutes to thicken slightly. This resting period contributes to the ideal texture and helps prevent the crepes from tearing.
- Choose the right pan. Use a non-stick crepe pan or a small frying pan with low sides for the best results. The non-stick surface ensures easy flipping.
- The cooking temperature matters. Preheat the pan over medium heat. If the pan is too hot, the crepes may cook too quickly and become crispy. If it’s not hot enough, they may turn out pale and undercooked.
- Prevent the crepes from sticking together. Place a piece of parchment paper or aluminum foil between each cooked crepe. This makes them easier to separate and prevents tearing.
If you have any leftovers, lay the crepes flat in an airtight container or put them on a plate and wrap them well in plastic wrap. They can then be kept in the fridge for up to 5 days and gently reheated in a pan or in the microwave.
It’s also possible to freeze them for up to 3 months. Then when ready, just thaw the frozen crepes in the refrigerator overnight or at room temperature.
Discover More Recipes
- Rainbow Fruit Skewers With Yogurt Dip
- Baklava Recipe
- Condensed Milk Pound Cake
- Burnt Basque Cheesecake
- Slow Cooker Chocolate Candy
- Berry Tart
Craving More? Follow Along:
Basic Crepe Recipe
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
- ½ cup water
- ¼ teaspoon salt
- 2 tablespoons unsalted butter melted, plus extra for the pan
- In a blender or using a hand mixer, combine the flour, eggs, milk, water, salt, and melted butter. Blend or mix until smooth and lump-free. The consistency should be similar to a thin pancake batter.
- Cover the batter and let it rest in the refrigerator for at least 30 minutes, or up to 1 hour. This allows the gluten to relax and the batter to thicken slightly.
- Preheat a non-stick crepe pan or a small frying pan over medium heat. Lightly brush the pan with melted butter.
- Pour about ¼ cup (60 ml) of the batter into the center of the pan. Immediately tilt and swirl the pan to spread the batter evenly and thinly across the surface of the pan.
- Cook the crepe for about 1-2 minutes, or until the edges start to lift and the underside turns light golden brown. Gently flip the crepe using a spatula and cook for another 30 seconds to 1 minute, until the other side is also lightly golden.
- Transfer the cooked crepe to a plate and repeat the process with the remaining batter, brushing the pan with more melted butter as needed.
- Serve the crepes warm with your choice of sweet or savory fillings.
Tips & Notes:
- Consistency Matters: The batter should be slightly thinner than pancake batter. If it’s too thick, add a splash of milk to achieve the desired consistency.
- Rest the Batter: For best results, allow the batter to rest for at least 30 minutes in the refrigerator. This allows the flour to absorb the liquid, leading to tender crepes.
- Pan Temperature: A moderately hot pan is key. If the pan is too hot, the crepes might brown too quickly before they’re fully cooked. Too cool, and they won’t achieve that signature light golden hue.
- Flipping Technique: Use a thin spatula to gently flip the crepe. If you’re feeling adventurous, try the classic wrist-flick technique – it might take a few tries, but it’s fun!
- Fillings & Toppings: Crepes are versatile! Experiment with sweet fillings like Nutella, strawberries, and whipped cream, or go savory with sautéed mushrooms, cheese, and spinach. The possibilities are endless!