Perfect! Homemade crepes are surprisingly easy to make and far superior to anything store-bought. They seem fancy, but with a simple batter and a little technique, you’ll be a crepe master in no time.
This is a classic, versatile recipe for tender, buttery crepes that work for both sweet and savory fillings.
Why This Recipe Works
· Simple Ingredients: Uses pantry staples you likely already have.
· Resting the Batter: The key step for tender, non-rubbery crepes.
· No Special Pan Needed: A standard non-stick skillet works perfectly.
Easy Basic Crepe Recipe (Makes 8-10 Crepes)
Ingredients
· 1 cup all-purpose flour
· 1 ½ cups milk (whole milk is best, but any works)
· 2 large eggs
· 2 tablespoons melted butter (plus more for the pan)
· 1 tablespoon granulated sugar (for sweet crepes) – Omit for savory crepes.
· ¼ teaspoon salt
· ½ teaspoon vanilla extract (for sweet crepes) – Omit for savory crepes.
Essential Equipment
· A blender or a whisk and a medium bowl
· A measuring cup or ladle (a ¼ cup measure is ideal)
· A 8-inch or 10-inch non-stick skillet or crepe pan
· A spatula (a thin, flexible one is best)
Step-by-Step Instructions
Step 1: Make the Batter (The 2-Minute Blender Method)
Combine all ingredients in a blender. Blend on high speed for 20-30 seconds, until the batter is completely smooth and free of lumps. Scrape down the sides if needed.
No Blender? Whisk the eggs, milk, melted butter, and vanilla (if using) in a bowl. Gradually add the flour, sugar, and salt, whisking constantly until the batter is smooth.
Step 2: The SECRET STEP – Rest the Batter
Cover the batter and let it rest at room temperature for at least 30 minutes (or up to 24 hours in the refrigerator). This allows the flour gluten to relax, resulting in incredibly tender, delicate crepes instead of tough, chewy ones.
Step 3: Cook the Crepes
- Heat the Pan: Heat your non-stick skillet over medium heat. Once hot, lightly grease it with a small amount of butter or a swipe of oil using a paper towel. You should only need to do this once or twice for the entire batch.
- Pour and Swirl: Pour about ¼ cup of batter into the center of the hot pan. Immediately lift the pan from the heat and tilt it in a circular motion so the batter spreads evenly into a thin, round layer.
- Cook: Return the pan to the heat and cook for about 1-2 minutes. The edges will start to lift and the bottom will turn light golden brown. You can peek by lifting an edge with your spatula.
- Flip: Loosen the edges with your spatula, then gently slide the spatula under the center and flip the crepe. Cook for another 30-60 seconds on the second side until lightly spotted.
- Slide and Repeat: Slide the finished crepe onto a plate. Repeat with the remaining batter, stacking the cooked crepes on the plate.
Pro Tips for Crepe Success
· Batter Consistency: The batter should be the consistency of heavy cream. If it seems too thick after resting, thin it with a tablespoon of milk at a time.
· The Right Temperature: If your crepes are browning too fast or cooking unevenly, your pan is too hot. The first crepe is often a “test” crepe used to adjust the heat.
· Don’t Over-Grease the Pan: Too much butter will make the crepes greasy and cause them to slide around, making it hard to swirl the batter. A very light film is all you need.
· Keeping Crepes Warm: To keep a whole batch warm, place them on a baking sheet in a 200°F (95°C) oven.
Filling & Serving Ideas
Sweet Crepes:
· Classic Lemon & Sugar: A squeeze of fresh lemon juice and a sprinkle of granulated sugar.
· Nutella & Sliced Bananas: A timeless favorite.
· Fresh Berries & Whipped Cream: Use seasonal strawberries, raspberries, or blueberries.
· Apple Cinnamon Sauté: Sautéed apples with cinnamon and a pinch of sugar.
Savory Crepes (Galettes):
· Ham & Cheese: Classic ham and grated Gruyère or Swiss cheese.
· Spinach & Feta: Sautéed spinach with garlic and crumbled feta cheese.
· Mushroom & Swiss: Sautéed mushrooms with thyme and Swiss cheese.
· Chicken & Pesto: Shredded rotisserie chicken and a smear of basil pesto.
Common Questions (FAQ)
Can I make the batter ahead of time?
Yes! This is highly recommended. Letting the batter rest in the refrigerator overnight yields the best results. Just give it a quick stir before using.
Why are my crepes tearing when I flip them?
The pan might not be hot enough, or you might be flipping too early. Wait until the edges are dry and you can easily slide the spatula underneath. A thin, flexible spatula is key.
Can I freeze crepes?
Absolutely! Place sheets of parchment paper between each crepe to prevent sticking, then seal them in a freezer bag. They will keep for up to 3 months. Thaw at room temperature or gently reheat in a pan or microwave.
What’s the difference between a crepe and a pancake?
Crepes are much thinner, have no leavening agent (like baking powder), and are cooked differently (swirled vs. poured). They are more like a thin, soft wrapper.
Enjoy your delicious homemade crepes