|Nutritional Guidelines (per serving)|
|Servings: 20 crepes (20 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 4g||2%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 or savory crepes. Sugar and vanilla is added when making a sweet crepe recipe and simply left out when filling with savory ingredients like cheese, meat, and veggies. You can also add some chopped fresh herbs to the savory crepe batter.
While a crepe pan does make flipping crepes easier, it's not required. In fact, making crepes is easier than making pancakes. Get creative with your crepe fillings and toppings—the possibilities are endless.
- 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)
- Butter, oil, or cooking spray (to grease the pan)
Gather the ingredients.
Combine the flour, eggs, milk, water, melted butter, salt, sugar (if using), and vanilla (if using) 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, so don't skip it.
Heat a 9 to 12-inch nonstick pan over medium heat and add coat with a small amount of 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.
Quickly 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 on a parchment paper-lined baking sheet in a pre-heated, low-heat 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. Serve with your choice of filling and enjoy!
- 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.