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Crepe Recipe

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4.1 from 30 reviews

This classic crepe recipe yields thin, delicate pancakes that are perfect for sweet or savory fillings. Made with simple staple ingredients, the batter is blended smoothly and cooked quickly in a frying pan to achieve a light, golden texture. Ideal for breakfast, brunch, or dessert, these crepes can be customized with your favorite toppings or fillings like fresh fruit, jams, Nutella, or whipped cream.

  • Total Time: 40 minutes
  • Yield: 14 crepes

Ingredients

Crepe Batter

  • 2 cups milk (2% recommended)
  • 4 large eggs
  • 3 tablespoons unsalted butter, melted and slightly cooled
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt or table salt
  • 1 1/2 cups all-purpose flour, sifted if desired

Instructions

  1. Blend the Batter: In a blender, combine milk, eggs, melted butter, sugar, vanilla extract, salt, and flour. Blend for 15 to 20 seconds until the batter is smooth and uniform. Alternatively, whisk all ingredients together in a bowl until well combined. Refrigerate the batter for at least 30 minutes or overnight to let the flour fully hydrate and the flavors meld.
  2. Heat the Pan: Place an 8-inch frying pan over medium-low heat to warm it up evenly. The pan should be hot enough to cook the batter quickly without burning.
  3. Cook the Crepes: Pour about 1/4 cup of the chilled batter into the center of the pan. Immediately tilt and swirl the pan from side to side to spread the batter into a thin, even circle. Cook for about 1 minute on the first side until the edges lift and the bottom is lightly browned.
  4. Flip and Finish Cooking: Carefully flip the crepe using a spatula and cook the other side for about 1 minute until it is golden and cooked through. Remove the crepe from the pan and stack it on a plate. Repeat the process with the remaining batter.
  5. Serve: Serve the crepes warm with your favorite toppings like fresh fruit, jams, pudding, Nutella, whipped cream, or nuts for an indulgent treat or light meal.

Notes

  • For best results, refrigerate the batter for at least 30 minutes to improve texture and flavor.
  • If batter thickens after resting, whisk gently before cooking.
  • Use a non-stick frying pan to prevent sticking and facilitate easy flipping.
  • You can substitute all-purpose flour with gluten-free flour for a gluten-free version, but texture may vary.
  • Adjust sugar amount depending on sweet or savory preference.
  • Crepes can be made ahead and stored covered in the refrigerator for up to 2 days or frozen for longer storage.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: French

Find it online: https://ellarecipe.com/crepe-recipe/