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Crepes Recipe

These delicate and super thin homemade crepes are so delicious with the buttery flavor and crisp edges. Perfect for breakfast or dessert.


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Crepes Recipe

Prep Time = 10 minutes
Cook Time = 10 minutes
Total Time = 20 minutes
Category = Breakfast/Dessert
Cuisine = American, French
Serves = 8 thin crepes
Nutrition Info = 115 calories
Serving Size = 1

RECIPE INGREDIENTS

» For Crepes Recipe

» Toppings

» Equipment


RECIPE INSTRUCTIONS

» Making Crepes

  1. For making crepes batter, you can use a wire whisk, a hand whisk, or a blender. I am using a blender.
  2. Add milk, eggs, butter, flour, salt, vanilla, and sugar to a blender. If you are savory crepes then take out the vanilla extract and the sugar.
  3. Blend on medium speed for about 30 seconds to 1 minute or until well combined. Scrape the sides if needed, and blend again. If using a hand mixer or whisk, add the milk, eggs, and butter to a bowl and whisk them really well. Then pour the flour, sugar, vanilla extract, and salt into the crepe batter. Now mix everything until well combined.
  4. Transfer batter to a bowl. At this point, you can cover the crepe batter with plastic wrap and place the batter in the fridge to rest for 1 hour or overnight. You can also let the batter stand at room temperature for 15 to 20 minutes. Alternatively, you can also skip this resting step and make it instantly.
  5. Heat a non-stick skillet or crepe pan over medium heat. Grease the pan with butter and then lift the pan. Pour about 1/4 cup of batter onto the middle of the pan. Now tilt the pan around in a circular motion. This way the batter stretches and covers the whole bottom of the pan. You can also use a crepe tool to spread the batter evenly.
  6. Place the pan on the heat again, and cook the crepe for 30 seconds to 1 minute or until the top has set. When it is nice and dry, loosen the edges with a thin-edged spatula. Now, gently flip the crepe using a spatula or your hands and cook the other side for 20-30 seconds.
  7. Flip it one more time, and you will see nice cook marks on your crepe. Place the crepe on a plate and make more crepes until all the crepe batter is used up. Stack them on the same plate.
  8. Fold the crepe in half and then half again to create a triangle. Fill with your favorite fillings or top with your favorite toppings. I topped them with strawberries, drizzled them with chocolate sauce, and dusted them with powdered sugar. Easy and delicious homemade crepes are ready. Enjoy!

RECIPE NOTES

  1. Savory crepes - Don't add granulated sugar and vanilla extract when making savory crepes. Feel free to add fresh or dried herbs and freshly ground pepper to the savory crepe batter.
  2. The best pan for cooking crepes - For making crepes you don't really need a fancy pan. You can either use a non-stick pan or a crepes pan. I used a non-stick pan in this recipe. There are also electric crepe skillets available, so feel free to use them if you have one at home.
  3. The best milk for making crepes - I generally use skim or whole milk for making crepes because they give a rich taste. You can also use heavy cream here. Also, if you are into dairy-free milk, then you can use coconut, almond, or cashew milk.

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