Easy Crepes Recipe
User Reviews
4.7
Easy Crepes Recipe
Description
This Easy Crepes Recipe blends milk, eggs, and vanilla for a smooth base before adding flour, sugar, melted butter, and salt. Letting the batter rest at room temperature for 20-30 minutes hydrates the flour and improves texture. Cooking thin layers over medium heat coated with butter creates crepes with lightly browned, lacy edges and a tender but firm center. Each crepe is cooked about 2 minutes on one side and flipped for a minute more.
The neutral batter lends itself well to a variety of toppings or fillings. Crepes can be served folded into triangles or rolled. They work for breakfast, dessert, or even savory meals, adapting easily depending on accompaniments like fruit, chocolate, cheese, or meats.
For best results, pour batter into the hot pan and swirl immediately to spread it thinly. If too thick to spread, thin the batter with additional milk. More butter between crepes improves their crispness and prevents sticking. Crepes can be stored refrigerated for a few days or frozen for months, enabling easy make-ahead options.
Ingredients
- 1¼ cups milk room temperature, whole
- 2 large egg room temperature
- ½ teaspoon vanilla extract pure
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 3 tablespoons butter melted (plus more for serving, unsalted
- ⅛ teaspoon kosher salt
Instructions
- Add the milk, eggs, and vanilla to a blender and blend on medium speed until smooth, about 10-20 seconds.
- Add in the flour, sugar, melted butter and salt. Blend for another 10-20 seconds until smooth.
- Cover the blender and let it sit for 20-30 minutes at room temperature.
- Heat a nonstick pan over medium heat. Once warm, add in a teaspoon of butter, moving it around the pan to evenly coat.
- Pour in ¼ cup of the batter and immediately swirl the pan to spread it out into a thin even circle. Cook for 2 minutes until lightly browned, flip and cook for another minute.
- Repeat with the remaining batter, adding more butter as needed.
- Serve with toppings of choice.
Notes
- Store crepes airtight in the fridge up to 3 days or freeze up to 4 months.
- Chill the batter at least 20 minutes to hydrate flour and improve texture; it can rest up to 24 hours.
- Swirl batter quickly after pouring to create a thin, even layer for delicate crepes.
- Use butter liberally in the pan to get lacy, crisp edges.
- If batter is too thick to swirl, add a tablespoon of milk to thin it out.
- Serve crepes rolled or folded, with sweet or savory toppings, for versatile meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8crepes
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Serving | 1crepe | |
| Calories | 148kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 62mg | 21% |
| Sodium | 70mg | 3% |
| Potassium | 93mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 5g | 10% |
| Vitamin A | 260IU | 5% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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