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Homemade Crepes photo

Crepes

Delight in these versatile crepes! Perfectly thin and customizable, they’re great for brunch or dessert.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

For the Crepes:
  • 3 tablespoons Unsalted Butter melted and cooled to room temperature
  • 1 cup All-Purpose Flour
  • 2 teaspoons Granulated Sugar
  • 1/4 teaspoon Salt
  • 3/4 cup Whole Milk at room temperature
  • 1/2 cup Water at room temperature
  • 2 large Eggs at room temperature
  • 1 teaspoon Vanilla Extract for sweet crepes (omit for savory)
  • Butter for greasing

Equipment

  • Mixing Bowl
  • Whisk
  • Measuring cups and spoons
  • Nonstick Skillet or Crepe Pan
  • Spatula

Method
 

Instructions
  1. In a mixing bowl, combine 1 cup of all-purpose flour, 2 teaspoons of granulated sugar, and 1/4 teaspoon of salt. Whisk together to blend the dry ingredients.
  2. In a separate bowl, whisk together 3/4 cup of whole milk, 1/2 cup of water, 2 large eggs, 1 teaspoon of pure vanilla extract (if making sweet crepes), and the melted butter.
  3. Gradually pour the wet mixture into the dry ingredients, whisking continuously until the batter is smooth and free of lumps. Let the batter rest for at least 30 minutes.
  4. Heat a nonstick skillet or crepe pan over medium heat. Lightly grease the pan with butter.
  5. Pour about 1/4 cup of batter into the center of the pan and swirl to spread into a thin layer. Cook for about 1-2 minutes, or until the edges begin to lift and the bottom is lightly golden.
  6. Using a spatula, gently lift the crepe and flip it over. Cook for an additional 1 minute. Repeat with the remaining batter.
  7. Fill your crepes with your favorite fillings, fold or roll them, and enjoy warm!

Notes

  • Let the batter rest for at least 30 minutes for the best texture.
  • Use a thin layer of butter to prevent sticking.
  • Store cooked crepes in an airtight container in the fridge for up to 3 days.