Short description
Delicate, thin pancakes that can be filled with sweet or savory ingredients for a versatile treat.
Why You’ll Love This Recipe
Crepes are elegant yet easy, perfect for breakfast, dessert, or brunch—toss in your favorite fillings for endless variety.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All‑purpose flour
- Eggs
- Milk
- Water
- Unsalted butter, melted
- Salt
- Vanilla or sugar (for sweet versions)
directions
- Whisk flour, eggs, milk, water, butter, salt, and sweetener if desired until smooth.
- Rest batter 15 minutes.
- Heat a non‑stick pan over medium. Lightly butter it.
- Pour a small amount of batter, swirl to spread.
- Cook 1–2 minutes until edges lift, flip, cook another minute.
- Stack finished crepes and fill as desired.
Servings and timing
Makes about 8–10 crepes. Prep time: 5 minutes; rest: 15 minutes; cook time: 15 minutes; total time: 35 minutes.
Variations
- Sweet: Nutella, fruit, whipped cream, jam.
- Savory: Ham and cheese, spinach and feta.
- Add cocoa or spices for flavored crepes.
storage/reheating
Stack cooled crepes separated by parchment, wrap in foil, store up to 2 days in the refrigerator. Reheat in a warm skillet or microwave stack covered.
FAQs
Can I use gluten‑free flour?
Yes, a gluten‑free mix works similarly.
Why rest the batter?
It hydrates flour, reduces bubbles, enhances texture.
Can I freeze crepes?
Yes, freeze between parchment sheets in a bag for up to a month.
How thin should the batter layer be?
Just enough to cover the pan evenly in one pour.
Can I skip sugar?
Yes; omit for savory crepes.
What’s the best pan?
A 20‑cm non‑stick skillet yields perfect thin crepes.
Do crepes stick?
A lightly greased non‑stick pan and rested batter prevent sticking.
How to prevent browning too much?
Use medium heat and watch the color carefully.
Are crepes vegan?
Substitute milk for plant‑based milk and omit egg (thin batter more).
Best fillings for beginners?
Simple lemon juice and sugar, or butter and jam.
Conclusion
Crepes are elegant, versatile, and surprisingly easy—they make an impressive yet simple option for practically any meal.
Print
Crepe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8–10 crepes 1x
- Category: Breakfast
- Method: Pan-Fry
- Cuisine: French
- Diet: Vegetarian
Description
Delicate, thin pancakes that can be filled with sweet or savory ingredients for a versatile treat.
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 2 tbsp unsalted butter, melted
- 1/4 tsp salt
- 1 tsp vanilla extract or 1 tbsp sugar (optional for sweet crepes)
Instructions
- In a bowl, whisk together flour, eggs, milk, water, melted butter, salt, and vanilla or sugar (if using) until smooth.
- Let the batter rest for 15 minutes to hydrate and reduce bubbles.
- Heat a non-stick skillet over medium heat and lightly butter it.
- Pour a small amount of batter into the pan and swirl to spread into a thin layer.
- Cook for 1–2 minutes until the edges start to lift, then flip and cook another minute.
- Transfer to a plate, stack, and fill as desired.
Notes
- For sweet crepes, try fillings like Nutella, fruit, whipped cream, or jam.
- For savory crepes, try ham and cheese or spinach and feta.
- Add cocoa powder or spices like cinnamon to the batter for extra flavor.
- Store cooled crepes separated by parchment paper, wrapped in foil, for up to 2 days in the refrigerator.
- Reheat in a skillet or microwave stack covered to retain texture.
Nutrition
- Serving Size: 1 crepe
- Calories: 115
- Sugar: 2g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
Your email address will not be published. Required fields are marked *