Servings
Font
Back
0 from 147 votes

Crepes Recipe

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.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
1 hr
Total Time
1 hr 17 mins
Servings: 12 crepes
Calories: 74 kcal
Course: Breakfast , Brunch
Cuisine: French

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

Instructions

    Cup of Yum
  1. 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.
  2. Heat an 8-inch nonstick skillet over medium. Brush the skillet lightly with butter.
  3. 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.
  4. 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.
  5. Repeat the process with the remaining batter, greasing the skillet with butter between each crepe.
  6. 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

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

% 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.