4.7 from 330 votes
BEST Recipe for Crepes
This crepe recipe blends eggs, milk, flour, sugar, melted butter, and a pinch of salt into a thin batter that's blended smooth and chilled before cooking. The batter produces delicate, thin pancakes with lightly crisped edges and a tender center. Cooking on a well-heated nonstick skillet and spreading the batter thinly helps achieve the characteristic crepe texture. These crepes can be filled or topped with sweet or savory ingredients, serving as flexible bases for many meals or snacks.
Prep Time
2 hrs
Cook Time
20 mins
Total Time
2 hrs 20 mins
Servings:
16
crepes, depending on pan size
Calories:
127 kcal
Course:
Dessert, Breakfast
Cuisine:
French
Ingredients
- 4 egg room temperature, large
- 2 1/4 cups milk
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 cup butter or canola oil, melted
- salt good pinch
Instructions
- Place all ingredients in order as listed in a blender and blitz until smooth, about 1 minute. Scrape the sides and blend again briefly until the batter is lump-free. Refrigerate at least 1 hour, but 2 is ideal.
- Place nonstick or cast iron skillet over medium to medium-high heat* to preheat. Melt a little butter or oil in the bottom of the pan and swirl to coat. With the hot skillet in one hand and the batter in the other, slowly and steadily pour crepe batter into the center of the pan, tilting the skillet around to spread the batter evenly across the bottom in a very thin layer. It takes some practice but after 3 or 4 times, you can get consistently even crepes.
- After 10-15 seconds, the crepe batter shouldn’t look shiny anymore, it should appear more matte, and the bottom should be lightly browned. So, flip it over using an offset spatula and cook another 10 seconds or so. Remove from pan and repeat this process until no more batter remains.
- I like to pile my crepes into a pie plate covered with some foil or plastic wrap throughout the cooking process to keep them all warm, a trick my Mom does. Serve immediately with whatever toppings you desire.
Cup of Yum
Notes
- The first crepe often doesn't turn out perfectly; save it as a snack and continue cooking.
- Add more butter or oil to the pan every three crepes or as needed to prevent sticking and promote even cooking.
- Adjust stovetop heat to cook crepes in about 30 seconds total for best results; practice improves consistency.
Nutrition Information
Calories
127kcal
(6%)
Carbohydrates
14g
(5%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
44mg
(15%)
Sodium
30mg
(1%)
Potassium
77mg
(2%)
Sugar
2g
(4%)
Vitamin A
115IU
(2%)
Calcium
47mg
(5%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 16 crepes, depending on pan size
Amount Per Serving
Calories 127
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 44mg | 15% |
| Sodium | 30mg | 1% |
| Potassium | 77mg | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 115IU | 2% |
| Calcium | 47mg | 5% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.