Homemade Crepes
User Reviews
5
Homemade Crepes
Description
This homemade crepe recipe begins with blending eggs, milk, water, flour, sugar, salt, vanilla, and melted butter into a smooth batter, which is chilled for at least 20 minutes to improve texture. Cooking involves pouring a thin layer of batter into a hot, butter-coated non-stick pan, then cooking until the edges brown lightly and the top dries before flipping briefly to finish.
The result is thin, tender crepes with lightly crisped edges and a soft center, ideal for rolling or folding around fillings. They can be served with sweet toppings like Nutella, fruit, whipped cream, or syrup, or savory fillings such as cheese, ham, or eggs.
Crepes keep well in a sealed container in the refrigerator for several days or can be frozen for up to two months when wrapped properly. To maintain warmth during cooking, stacking and covering with foil near the stove helps. Reheating can be done gently in the microwave covered with a damp paper towel or in a ziplock bag for convenience.
Ingredients
- 2 egg large
- 3/4 cup milk
- 1/2 cup water
- 1 cup all-purpose flour
- 2 1/2 tablespoons granulated sugar
- salt optional but recommended, pinch
- 1 teaspoon vanilla
- 3 tablespoons butter I prefer unsalted, melted
- butter additional, to coat the pan as needed
Topping and Filing Ideas:
- Whipped Cream sweet toppings
- Nutella
- sweet cream cheese frosting
- lemon
- sugar
- Syrups
- berries fresh or preserved toppings
- Fruit
- lemon curd
- caramel sauce
- powdered sugar
- peanut butter
- fruit preserves
- jam
- egg savory toppings, scrambled eggs, crispy bacon, chicken salad, caprese style
- Bacon
- Brie cheese
- spinach
- feta cheese
- chicken salad
- ham
- cheese
- tomato
- mozzarella cheese
Instructions
- Combine all the ingredients in a blender and pulse for 10 to 15 seconds. Place the crepe batter in the refrigerator for 20 minutes (or up to 48 hours).
- Heat a small non-stick pan or crepe pan over medium heat. Add a little butter to the pan (optional) and swirl to coat the bottom of the pan.
- Pour the desired amount of batter (about 1/4 cup) into the pan, tilting and swirling the pan while pouring, as to cover the bottom of the pan in a thin and even layer.
- Cook for about 25 - 35 seconds or until the top looks dry and lightly brown around the edges. Carefully flip the crepes with a spatula and cook for another 10 seconds. Remove from the pan and lay them flat on a plate. Repeat with the remaining batter.
- Serve with your favorite crepe filling.
Notes
- The recipe yields approximately 17-22 crepes depending on size.
- Crepe batter can be chilled up to 48 hours before cooking.
- Leftover crepes keep up to 5 days refrigerated in an airtight container.
- Crepes freeze well for about 2 months; thaw in the refrigerator before use.
- Keep cooked crepes warm by stacking and tenting with foil near the stove, avoiding warm oven which can crisp them.
- Reheat crepes covered with a damp paper towel in the microwave or inside a resealable bag for even warming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 64mg | 3% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 228IU | 5% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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