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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
