Homemade Crepes
User Reviews
5
Homemade Crepes
Description
The recipe produces crepes by blending all batter ingredients—flour, eggs, milk, water, sugar, vanilla extract, salt, and melted butter—to a smooth consistency. Resting the batter for at least one hour helps develop gluten and smoothes the texture, ensuring even, thin crepes. Cooking occurs in a greased nonstick skillet, where a small amount of batter is spread evenly to create a thin pancake.
The crepes cook quickly, forming light browned spots and bubbles before needing a gentle flip for a brief finish on the other side. This method produces delicate crepes with a slight chew and tender crumb. The neutral flavor makes crepes suitable for a variety of toppings and fillings.
They can be served with sweet spreads like Nutella, caramel, or whipped cream paired with fruit, or adapted for savory options by omitting sugar and vanilla and adding herbs or spices to the batter. Crepes stack well and are flexible for many meals or desserts.
Adjust batter volume based on skillet size for even crepes. The recipe notes mention that spice or herb additions can customize flavor for savory versions.
Ingredients
- 1 cup all-purpose flour 127 grams
- 2 tablespoons granulated sugar (omit for savory crepes)
- 2 egg large
- 3/4 cup milk whole
- 1/2 cup water
- 1 teaspoon vanilla extract (omit for savory crepes)
- 1/4 teaspoon salt fine
- 2 tablespoons butter melted, plus more for coating the pan
For serving:
- Nutella or caramel or melted chocolate
- Fruit
- Whipped Cream
Instructions
- In a blender, combine all the ingredients and blend for 10 seconds. Refrigerate the batter for at least 1 hour or up to 48 hours.
- Set a 9-inch nonstick skillet over medium heat. Add enough butter to grease the entire pan. Add a 1/4-cup of batter to the center of the pan and immediately but gently tilt and swirl the pan to spread the batter out evenly. Cook until the crepe begins to bubble and is lightly browned and the batter is set, about 45 seconds to 1 minute.
- Use a small spatula to lift the crepe up and off the pan then quickly flip the crepe over. Don’t worry if you don’t flip perfectly, you’re just going to roll the crepes up anyway. You just want to be sure you don't create any large holes in the crepes. Use your fingers quickly and carefully, if necessary, to get a sturdy grip on the crepe before flipping. Cook until the other side is lightly browned and set, about another 10 seconds.
- Lay the cooked crepes flat on a plate. Continue the process, greasing the pan with more butter as you cook each crepe, until the batter is gone. Fill with desired fillings and serve, or store plain crepes in an airtight container in the fridge for up to 2 days or in the freezer for up to 2 months. Thaw frozen crepes before gently peeling apart, reheating, filling, and serving.
Notes
- Add herbs, spices, or ground pepper to the batter for savory crepe variations.
- Adjust the batter amount per crepe depending on your pan size for best results.
User Reviews
Overall Rating
5
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