|Nutrition Facts (per serving)|
|Servings: 12 to 20|
|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. Sugar and vanilla are added to the batter when making a sweet crepe recipe and they are simply left out when filling with savory ingredients such as cheese, meat, seafood, and veggies. You can also add some chopped fresh herbs to the savory crepe batter.
Crepes are surprisingly easy to make at home with the help of a blender. While a crepe pan does make flipping crepes easier, it's not required—a good nonstick pan will do. Get creative with your crepe fillings and toppings—the possibilities are endless.
"Great basic recipe for crepes. You can easily cut the recipe in half or double it depending on the number of people you are serving. I prefer my crepes a bit sweeter, so I added an extra tablespoon of sugar to the batter. Serve it with your desired toppings and enjoy!" —Tara Omidvar
1 cup (130 grams) all-purpose flour
2 large eggs
1 cup whole milk
1/2 cup water
3 tablespoons unsalted butter, melted
1 tablespoon sugar for sweet crepes, optional
1 teaspoon vanilla extract for sweet crepes, optional
1/4 teaspoon kosher salt or 1/8 teaspoon table salt
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, sugar (if using), vanilla (if using), and salt 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 crepe pan or nonstick pan over medium heat and 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. You want to create a thin, even layer in 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 lifting with 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.)
How to Serve Crepes
There are endless options for filling a crepe. Try one of these classic combinations or come up with your own:
- Ham and cheese (gruyere is traditional)
- Lightly cooked asparagus and cheese
- Shredded turkey and sautéed mushrooms
- Nutella and fresh strawberries
- Strawberry jam with a topping of powdered sugar
- Cream cheese and cranberry jam
- Orange sugar syrup (crepes Suzette)
- Crepe cake (layered cake with orange-mascarpone cream filling)
- 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. Add more milk if the batter is too thick.
- 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.
How to Store and Freeze
- Crepe batter can be made up to a day ahead of time and kept in the fridge, covered.
- You can store crepes in an airtight container in the fridge for up to three days. Reheat in a pan over low heat, flipping as needed.
- Or wrap them individually and then store in the freezer for up to a month. Defrost in the fridge before reheating.
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.
Why Are My Crepes Rubbery?
If your crepes turn out too chewy, they may have too much flour in them. For the best results, weigh your flour. It's also important to let the batter rest before cooking and not to overcook the crepes.