5 from 27 votes
How to Make the Best Crêpes
How to Make the Best Crêpes provides a method for blending a simple batter of eggs, milk, water, flour, butter, and salt, resting it for improved texture, and cooking thin, delicate French-style pancakes. The recipe yields tender, flexible crêpes that can be filled with a variety of sweet or savory ingredients such as fresh berries, jam, cheeses, or sautéed vegetables, suitable for creative meal options from breakfast to dessert.
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
Servings:
10
makes about 20 6-inch crepes
Calories:
127 kcal
Course:
Brunch
Cuisine:
French
Ingredients
- 4 egg large
- 1 cup milk , (whole milk is best)
- 1 cup water
- 1 ¼ cups all-purpose flour sifted
- 3 tablespoons butter melted, plus more for cooking
- ½ teaspoon kosher salt
Stuff crepes with:
- Berry fresh, or sliced fruit
- jam assortment, or preserves
- Spread savory or sweet
- soft cheese
- vegetable like spinach, onions, or mushrooms, sautéed
- Whipped Cream
- chocolate
- coconut
- fresh herb
- nut
Instructions
- Mix all ingredients in a blender on high speed for about a minute. Let sit at room temperature for about an hour. (Alternatively, you can let the crêpe batter refrigerate overnight, just be sure to leave it on the counter an hour or so before using so it can come to room temperature).
- Preheat a 6 or 7-inch nonstick skillet over medium heat. Once it's nice and hot, melt about a teaspoon or so of butter in the skillet (alternatively you could brush the skillet with melted butter), and use a ¼ cup measuring cup to pour the batter into the center of the skillet, moving it around so the batter spreads to the edges. Cook until the surface is bubbly then carefully flip the crêpe (with your fingers or a spatula) the crêpe and cook on the other side. Remove from the heat, place on a plate, and cover with another plate until ready to use. Be sure to butter the skillet in between making your crêpes.
- To layer with spreads and other toppings, spread ¼ of the crêpe with filling, fold in half and then fold over again. Top with more spreads, toppings, or powdered sugar.
- Crêpes can be made several hours before serving and kept at room temperature.
Cup of Yum
Notes
- Allow the crêpe batter to rest at room temperature for about an hour or refrigerate overnight before cooking for improved texture.
- Butter the skillet between crêpes to prevent sticking and promote even cooking.
- Serve crêpes warm or at room temperature. Cover cooked crêpes with a plate to keep moist while preparing additional batches.
Nutrition Information
Calories
127kcal
(6%)
Carbohydrates
13g
(4%)
Protein
5g
(10%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
77mg
(26%)
Sodium
179mg
(7%)
Potassium
79mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
240IU
(5%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10 makes about 20 6-inch crepes
Amount Per Serving
Calories 127
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 179mg | 7% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 240IU | 5% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.