Crepes Recipe
User Reviews
5.0
147 reviews
Excellent
Crepes Recipe
Report
Crafted with just 7 basic ingredients, a blender, and a nonstick pan, my homemade Crepes Recipe is an easy way to bring a taste of France to your kitchen. These buttery crepes are ready to embrace any sweet or savory filling you crave.
Share:
Ingredients
- 3 large eggs
- 1 cup all-purpose flour (4¼ oz/120g)
- ¾ cup whole milk (180mL)
- ½ cup water (120mL)
- 1 tablespoon unsalted butter melted plus more for cooking
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Add to Shopping List
Instructions
- Combine the eggs, flour, milk, flour, water, melted butter, vanilla extract, and salt in a large mixing bowl or blender. Whisk well, or blend for about 30 seconds, until the batter is smooth. Cover and chill the batter for at least 1 hour or up to 4 hours.
- Heat an 8-inch nonstick skillet over medium. Brush the skillet lightly with butter.
- Pour 3 tablespoons of the batter into the skillet and immediately rotate the pan to coat the bottom evenly. Cook the crepe until lightly browned on the bottom, 30 to 45 seconds.
- Flip the crepe and cook until lightly browned on the second side, 10 to 15 seconds. Transfer the crepe to a large plate and cover it with a clean kitchen towel to keep warm.
- Repeat the process with the remaining batter, greasing the skillet with butter between each crepe.
- Serve the crepes warm with fresh fruit, nutella, whipped cream, or powdered sugar.
Notes
- Start with room temperature ingredients, especially the milk and the eggs. You don’t want the melted butter to seize when it hits the cold liquid!
- Let the crepe batter rest before cooking to allow the flour to fully hydrate for a more tender texture. If you skip this step, the delicate crepes can turn into rubbery ones.
- Work quickly! As soon as the batter is poured you’ll need to spread the crepe out either using a wooden crepe tool like in the photos above, or simply by tilting the pan. Try to smooth it into a circle but don’t worry about it being perfect — in this moment speed is key.
- The first is great practice. I don’t know why, but the first crepe (or pancake!) is always the least attractive of the bunch. Don’t fret! Just keep on practicing, and you’ll have golden-brown circles of deliciousness by the end.
- If using a crepe pan and spreader, make sure the pan is well buttered, and you soak the wooden spreader in water before spreading the batter. Otherwise, the batter will stick tot the spreader and the pan.
- If you’re serving a crowd, you can keep your cooked crepes warm by either covering them with a lid, tenting them with foil, or keeping them on a baking sheet in the oven at 200F as you continue to make the rest of the batch. Alternatively, feel free to make them several days in advance and separate the stack with pieces of parchment before refrigerating. To reheat, use the oven or a brief spell in a warmed pan.
Nutrition Information
Show Details
Calories
74kcal
(4%)
Carbohydrates
9g
(3%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.04g
Cholesterol
51mg
(17%)
Sodium
49mg
(2%)
Potassium
52mg
(1%)
Fiber
0.3g
(1%)
Sugar
1g
(2%)
Vitamin A
121IU
(2%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12crepes
Amount Per Serving
Calories 74 kcal
% Daily Value*
| Calories | 74kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 51mg | 17% |
| Sodium | 49mg | 2% |
| Potassium | 52mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 121IU | 2% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
147 reviews
Excellent
Other Recipes
You'll Also Love
