Basic Crepes Recipe

Introduction

Basic crepes are thin, delicate pancakes that can be filled with sweet or savory ingredients. This versatile recipe is perfect for breakfast, brunch, or dessert and easy enough for home cooks to master.

Ingredients

• 1 cup all-purpose flour
• 2 large eggs
• 1 ½ cups milk
• 2 tablespoons melted butter plus extra for the pan
• 1 tablespoon sugar (optional, for sweet crepes)
• ½ teaspoon vanilla extract (optional)
• Pinch of salt

Instructions

1. Step 1: In a medium bowl, whisk together the flour, eggs, and a pinch of salt until smooth. Gradually add the milk while continuing to whisk to create a lump-free batter.
2. Step 2: Stir in the melted butter. If making sweet crepes, add the sugar and vanilla extract. Let the batter rest for 15 to 30 minutes to reduce bubbles and improve texture.
3. Step 3: Heat a non-stick skillet or crepe pan over medium heat. Lightly coat it with melted butter or non-stick spray.
4. Step 4: Pour about ¼ cup of batter into the pan, tilting and swirling it immediately to spread the batter evenly and thinly across the bottom.
5. Step 5: Cook the crepe for 1 to 2 minutes until the edges lift and the bottom is lightly golden.
6. Step 6: Gently flip the crepe with a spatula and cook the other side for 30 seconds to 1 minute until golden.
7. Step 7: Transfer the crepe to a plate and cover with a clean towel to keep warm. Repeat with the remaining batter, adding more butter to the pan as needed.
8. Step 8: Fill crepes with your favorite sweet or savory fillings, then roll or fold and serve warm.

Tips & Variations

• For lighter crepes, let the batter rest longer, up to one hour in the fridge.
• Substitute half the milk with sparkling water for extra lightness and crisp edges.
• Use a crepe pan if you have one for easier flipping and even cooking.
• Try savory fillings like ham and cheese or spinach and mushrooms instead of sweet.

Storage

Store leftover crepes in an airtight container with parchment paper between layers in the refrigerator for up to 2 days. Reheat gently in a warm skillet or microwave wrapped in a damp paper towel to avoid drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter up to one day in advance and keep it covered in the refrigerator. Give it a good stir before cooking.

What can I use to fill crepes?

Crepes are very versatile. Sweet options include fresh fruit, Nutella, whipped cream, or jam. For savory, try cheese, sautéed vegetables, smoked salmon, or eggs.

Basic Crepes Recipe

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★★★★★

4.5 from 143 reviews

• Author: Rafael
• Total Time: 25 minutes
• Yield: 8 to 10 crepes 1x
• Diet: Vegetarian

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Description

This Basic Crepes Recipe delivers thin, delicate crepes that are perfect for both sweet and savory fillings. With simple ingredients and straightforward steps, it creates a smooth batter and cooks crepes to a light golden perfection in a non-stick skillet. Ideal for breakfast, brunch, or dessert, these crepes serve as a versatile canvas for endless delicious combinations.

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Ingredients

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Dry Ingredients

• 1 cup all-purpose flour
• ½ teaspoon salt
• 1 tablespoon sugar (optional, for sweet crepes)

Wet Ingredients

• 2 large eggs
• 1 ½ cups milk
• 2 tablespoons melted butter, plus extra for the pan
• ½ teaspoon vanilla extract (optional)

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Instructions

1. Make the Batter: In a medium mixing bowl, whisk together the flour, eggs, and a pinch of salt until smooth. Gradually pour in the milk while continuing to whisk, ensuring the batter forms a thin, lump-free consistency. Stir in the melted butter, sugar, and vanilla extract if using. Allow the batter to rest for 15 to 30 minutes, which helps reduce bubbles and achieves a better texture.
2. Heat the Pan: Preheat a non-stick skillet or crepe pan over medium heat. Lightly brush the pan with melted butter or use a non-stick spray to prevent sticking.
3. Cook the Crepes: Pour approximately ¼ cup of batter into the center of the hot pan. Immediately tilt and swirl the pan to spread the batter evenly into a thin layer covering the bottom. Cook for about 1 to 2 minutes until the edges lift slightly and the bottom turns a light golden brown.
4. Flip the Crepes: Using a spatula, carefully flip the crepe and cook for another 30 seconds to 1 minute on the other side. Remove the crepe and place it on a plate. Cover with a clean towel to keep warm while cooking the remaining crepes, adding melted butter to the pan as needed to prevent sticking.
5. Serve: Fill the crepes with your preferred fillings such as fruit, chocolate, cheese, or ham. Roll or fold the crepes, then serve immediately while warm.

Notes

• Resting the batter is key to achieving tender crepes and prevents tearing during cooking.
• Use a non-stick skillet or a dedicated crepe pan for best results.
• Adjust the amount of batter per crepe to make them thinner or thicker based on preference.
• Crepes can be made ahead and kept warm in a low oven before serving.
• For savory crepes, omit sugar and vanilla extract from the batter.
• Leftover crepes can be stored in the refrigerator for 2 days, separated by parchment paper.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: French

Keywords: basic crepes, crepes recipe, thin pancakes, French crepes, easy crepes, breakfast crepes, sweet crepes, savory crepes