Description
Delicate, thin pancakes that can be filled with sweet or savory ingredients for a versatile treat.
Ingredients
Units
Scale
- 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