Easy Homemade Crepes
User Reviews
4.8
Easy Homemade Crepes
Description
This crepe recipe blends all-purpose flour with eggs and salted warmed milk for a smooth, slightly thick batter. Melted butter incorporated while the milk and eggs are warm helps prevent butter from solidifying, ensuring even texture. Resting the batter at room temperature or refrigerated up to two days allows gluten to relax, making the crepes tender and easy to spread thinly.
Cooking involves pouring a portion of batter into a hot skillet coated with oil, then tilting to spread evenly. The crepes cook just until set, then flip to brown lightly on the other side. Adjusting heat as needed ensures consistent doneness without burning. Stacking cooked crepes under a towel keeps them warm and pliable for filling or folding.
The crepes can be adapted by adding sugar and vanilla to the batter for sweet versions. Their versatile thinness makes them suitable for breakfast, dessert, or savory meals depending on fillings used.
Ingredients
- 1 cup all-purpose flour $0.07
- 1/2 tsp salt $0.02
- 2 large egg $0.46, room temperature
- 1 cup milk $0.20, warmed
- 3 Tbsp butter $0.33, melted
- 1/4 cup water $0.00
- 2 Tbsp cooking oil $0.08, for the skillet
Instructions
- Add the flour, salt, eggs, milk, melted butter, and water together in a large bowl until it forms a smooth and slightly thick batter.
- Let the batter rest at room temperature for 30 minutes, or cover and refrigerate up to two days.
- When ready to make your crepes, heat a 10-inch skillet over medium heat. Once hot, brush with about ½ tsp oil.
- Pour about ⅓ cup of the batter into the skillet and begin to tilt the skillet in a circular motion to allow the batter to evenly cover the surface of the skillet.
- Allow the batter to cook until mostly set, then flip and cook until golden brown on the second side. The total cook time for each side will vary depending on your skillet and stove top. You may need to adjust the heat up or down as you go.
- Repeat with the rest of the batter, adding more oil between crepes as needed. As you cook the crepes, stack them on a clean plate and cover with a towel to keep warm. Once all of the crepes are cooked, fill, fold, or roll the crepes then serve.
Notes
- Use room temperature or slightly warmed milk and eggs to help the melted butter blend smoothly into the batter.
- For sweet crepes, add 1 tablespoon sugar and ½ teaspoon vanilla extract to the batter.
- Letting the batter rest enhances texture and makes the crepes easier to spread thin in the skillet.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6crepes
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Serving | 1crepe | |
| Calories | 216kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Sodium | 279mg | 12% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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