|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 0g||1%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*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, and they're endlessly customizable. This crepe recipe can be used for making sweet or savory crepes. It's easy to adapt it depending on your preference. Sugar and vanilla are added to the batter when making a sweet crepe recipe. Those ingredients are simply left out when filling with savory ingredients such as cheese, meat, seafood, and/or 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. They are very similar to Swedish pancakes. Get creative with your crepe fillings and toppings—the possibilities are endless.
1 cup (130 grams) all-purpose flour
2 large eggs
1 cup whole milk
1/2 cup water
3 tablespoons unsalted butter, melted
1/4 teaspoon kosher salt, or 1/8 teaspoon table salt
1 tablespoon sugar, for sweet crepes, optional
1 teaspoon vanilla extract, for sweet crepes, optional
Unsalted butter, oil, or cooking spray, to grease the pan
Gather the ingredients. Heat the oven to 300 F if you want to keep the crepes warm as you cook.
Combine the flour, eggs, milk, water, melted butter, and salt, along with the sugar 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.
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.
Cook the crepe for about 30 seconds. The thin batter cooks quickly. You can check for browning by gently 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, transfer them to a parchment paper-lined baking sheet in a low oven.)
Keep repeating the process until all the batter is gone, then fill them with your desired ingredients. Serve either serve the crepes hot or let them cool while flat. Enjoy.
Is Crepe Batter the Same as Pancake Batter?
Despite the fact that these two foods are similar, they do not have the same ingredients in the batter. Pancake batter typically contains a leavening agent, and crepe batter does not.
How to Store Crepes
You can store crepes in an airtight container in the fridge for several days, or wrap them individually and then store in the freezer for up to a month.
- 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 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.