Description
This easy crepes recipe delivers thin, tender French pancakes perfect for both sweet and savory fillings. Made with simple pantry ingredients blended to a smooth batter, these crepes cook quickly on the stovetop and are ideal for breakfast, brunch, or dessert. Customize them with your favorite toppings like ham and cheese or berries and Nutella to suit any craving.
Ingredients
Scale
Wet Ingredients
- ½ cup lukewarm water
- 1 cup milk
- 5 large eggs
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted (plus more for greasing the pan)
Dry Ingredients
- 1 cup all purpose flour
- ¼ teaspoon kosher salt
Instructions
- Prepare the Batter: Add all the ingredients to a blender and blend for 15 to 20 seconds until smooth and combined. Alternatively, mix the wet ingredients in a large bowl, then add the dry ingredients and whisk until the batter is uniform.
- Heat the Pan: Lightly butter a medium-sized frying pan and place it over medium heat to warm up thoroughly.
- Pour the Batter: Measure ¼ cup of crepe batter and pour it into the center of the warm skillet. Immediately lift the pan off the heat and tilt it in a circular motion to evenly spread the batter into a thin circle across the surface.
- Cook the First Side: Let the crepe cook for about 30 seconds until bubbles form around the edges and the surface changes from glossy to matte.
- Flip the Crepe: Using a spatula, gently flip the crepe and cook the other side for another 30 seconds until lightly golden and cooked through.
- Repeat and Keep Warm: Transfer the finished crepe to a plate, covering it with parchment paper to prevent drying. Repeat the process with the remaining batter.
- Serve: Fill your crepes with favorite sweet or savory fillings. Suggestions include ham, cheese, mustard, and arugula for savory options, or Nutella, berries, and lemon curd for sweet versions.
Notes
- For thinner crepes, add an extra 2-3 tablespoons of water to the batter.
- If the batter thickens as it rests, whisk in a splash of milk or water before cooking.
- Keep cooked crepes covered with parchment paper or a clean kitchen towel to prevent drying out.
- Crepes can be made ahead and refrigerated for up to 2 days; reheat gently in a pan or microwave before serving.
- Use a non-stick pan for best results and easier flipping.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
Keywords: crepes, easy crepes, French pancakes, breakfast recipe, savory crepes, sweet crepes
