Basic Crepe Recipe

a stack of crepes freshly made on a black plate.

5 from 1 vote

Unfurl the magic of the thinnest, delicate pancakes with my Crepe recipe. Each crepe is a canvas of possibilities, waiting to cradle your favorite fillings, be it sweet luscious berries and cream or savory ham and melted cheese. Perfect for breakfast, dessert, or anytime in between, these crepes boast a melt-in-your-mouth texture that will whisk you away to a quaint Parisian café with every bite.

Prep Time10

Cook Time25

Chilling Time30

Total Time1 5

Course: Breakfast, Brunch, Dessert

Cuisine: French

Servings:

Calories: 110kcal

Author: Joanna Cismaru

Equipment

5-speed Hand Mixer

Ingredients

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

US Customary - Metric

Instructions

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.

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!

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