|Nutritional Guidelines (per serving)|
Whether you are planning a brunch, light dinner, or dessert, crepes are an easy and versatile choice. This crepe recipe can be used for making sweet crepes or savory crepes. The difference is, if you're making sweet crepes, you'll add the sugar and vanilla. For savory crepes, leave them out. Another possibility for savory crepes is to add some chopped fresh herbs to the batter.
Don't be intimidated by the French name, making crepes is easier than making pancakes. Let your creativity fly in what you roll inside your crepes or how you top them.
- 1 cup/130 grams all-purpose flour
- 2 eggs
- 1 cup whole milk
- 1/2 cup water
- 3 tablespoons butter (melted)
- 1/4 teaspoon Kosher salt (or 1/8 teaspoon table salt)
- Optional: 1 tablespoon sugar (for sweet crepes only)
- Optional: 1 teaspoon vanilla extract (for sweet crepes only)
Combine all the ingredients in a blender and blend until smooth, about 20 seconds. The batter should be fairly thin and pourable, but still creamy. If it is a little too thick, add tiny amounts of milk until you reach the right consistency.
Now let the batter rest in the refrigerator for 30 minutes. This is an important step.
Heat a 9- to 12-inch nonstick pan over medium heat, and add some butter or oil, or just spray it with some cooking spray.
Let the pan get hot for about 30 seconds, then pour a small amount of crepe batter onto the center of the pan. About 1/4 cup to 1/3 cup should be the right amount for most pans. Swirl the pan around so that the crepe batter coats the whole pan, right up to the edges.
Now let the crepe cook for about 30 seconds. The thin batter cooks quickly. You can check for browning using a spatula.
Flip the crepe, let it cook for about 10 more seconds, and then remove to a cutting board or plate. If you want to keep them warm, place them parchment paper-lined baking sheet in a pre-heated oven.
Keep repeating the process until all the batter is gone, then fill them with your desired ingredients and serve either serve the crepes hot or let them cool while flat. You can store crepes in an airtight container in the fridge or freezer.
Whole Wheat Crepes: Use 1/2 cup whole wheat flour and 1/2 cup white flour.
Cornmeal Crepes: Use 1/2 cup cornmeal and 1/2 cup white flour
Chocolate Crepes: To the batter, add 1/4 cup sugar, 1 teaspoon vanilla, and 3 tablespoons unsweetened cocoa.
Cheese Crepes: To the batter, add 1/2 cup finely grated cheese, stirring the batter often so the cheese doesn't settle.
Herbed Crepes: Add 1/2 cup of finely chopped herbs such as parsley, chives, thyme, dill basil, or tarragon