Crepe Recipe

This easy Crepe recipe is perfect for making either sweet or savory crepes. They’re perfectly thin and delicate and easy to make with my step-by-step instructions!

Course Breakfast, Brunch

Cuisine French

Prep Time 5

Cook Time 12

Resting time 1

Total Time 1 17

Servings crepes

Calories 74kcal

Author John Kanell

Equipment

8” skillet
Mixing bowl or blender

Ingredients

3 large eggs
1 cup all-purpose flour (120g)
¾ cup whole milk (180mL)
½ cup water (120mL)
1 tablespoon unsalted butter melted plus more for cooking
½ teaspoon vanilla extract optional
⅛ teaspoon salt

Instructions

Combine the eggs, flour, milk, water, melted butter, vanilla extract, and salt in a large mixing bowl or blender. Whisk well, or blend for about 30 seconds, until the batter is smooth. Cover and chill the batter for at least 1 hour or up to 4 hours.
Heat an 8-inch nonstick skillet or crepe pan over medium. Brush the skillet lightly with butter.
Pour 3 tablespoons of the batter into the skillet and immediately rotate the pan to coat the bottom evenly. Cook the crepe until lightly browned on the bottom, 30 to 45 seconds.
Flip the crepe and cook until lightly browned on the second side, 10 to 15 seconds. Transfer the crepe to a large plate and cover it with a clean kitchen towel to keep warm.
Repeat the process with the remaining batter, greasing the skillet with butter between each crepe, as needed.
Serve the crepes warm with fresh fruit, Nutella, whipped cream, or powdered sugar.

Video

Notes

If you have a larger pan, use more batter. For a 10-inch nonstick skillet, about 4 tablespoons (or ¼ cup) of batter works well. If you're using a 12-inch skillet, bump it up to around 5 tablespoons. Always test the first one and then adjust your batter amount based on how that one cooks.
Serving a crowd? You can keep your cooked crepes warm while you make more by either covering them on a plate with a lid, tenting them with foil, or placing them on a baking sheet in the oven at 200°F.

Nutrition

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