|Nutrition Facts (per serving)|
|Servings: 10 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 9g||3%|
|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.|
Crepes may seem like they're mysterious or complicated to make, but if you can scramble an egg and pour a batter into a pan, then you can make homemade crepes or blintzes. It takes a little practice at first, but once you get the hang of handling the batter, you should be able to turn them out with ease. Best of all, crepes are wonderfully versatile—you can fill them with a wide range of sweet or savory fillings for a quick snack or an elegant meal. A dusting of confectioners' sugar on top, if you're doing sweet ones, is especially nice.
This recipe calls for optional sugar and vanilla extract, but if you're going to go in a savory direction, omit these ingredients. You can substitute oil for butter and water for the milk in a pinch or if you need to make them without dairy. However, the crepes are tastier when made with milk or a nondairy milk substitute. Crepes with almond milk or soy crepes with soy milk are also delicious.
3 large eggs
1 1/4 cups milk, or favorite nondairy milk substitute
1 cup (120 grams) all-purpose flour
2 tablespoons unsalted butter, melted and cooled to room temperature
Pinch kosher salt
2 teaspoons sugar, optional
1/2 teaspoon pure vanilla extract, optional
Oil, for cooking
Steps to Make It
Gather the ingredients.
In a large bowl, whisk together the eggs and milk or nondairy milk.
Whisk in the flour, butter, and salt, along with the sugar and vanilla (if using), until the batter is smooth and lump free.
Alternatively, place all of the ingredients in a blender and puree until smooth, about 15 to 20 seconds. The batter will be thin. Allow the batter to rest for at least 5 minutes before using it.
Lightly oil a crepe pan or nonstick skillet (cast iron works well). Warm the pan over medium-high heat.
Pour about 1/4 cup of the crepe batter mixture into the center of the hot pan, then immediately lift the pan and rotate your wrist so that the batter spreads into a thin round. Place the pan back over the heat.
Alternatively, you can leave the pan on the heat and spread the crepe batter with the bottom of a small ladle. Start in the middle of the batter, and gently move it in a widening circular pattern until the batter spreads.
When the edges of the crepe start to pull away from the side of the pan and the top looks set, slip a spatula under it and carefully flip the crepe.
Cook until the underside is slightly browned in spots.
Transfer to a plate and continue making crepes until the batter is used up, stacking them as you go.
Fill the crepes with your choice of filling.
Fold crepes or roll them over the filling any way you want. Serve immediately and enjoy.
Crepes take well to a variety of fillings. Here are some favorites:
- Sautéed spinach and feta cheese
- Ratatouille and goat cheese
- Scrambled eggs and salsa
- Roasted salmon and Dijon mustard
- Nut butter and jam
- Sliced bananas, strawberries, and chocolate hazelnut spread
- Dulce de leche and bananas
- Sautéed apples and cinnamon
You can make the crepes right away, but it is preferable to allow the batter to rest, covered in the refrigerator, for at least one hour or up to a day in advance. Whisk the batter again before cooking the crepes.
How to Store and Freeze Homemade Crepes
Crepes are best as soon as they are made, but you can store completely cooled leftovers wrapped in foil or plastic wrap for up to two days in the refrigerator. Reheat quickly over medium-high heat in a skillet or crepe pan or let them stand at room temperature before using.
You can also freeze crepes by wrapping them the same way and then transferring them to an airtight container or zip-close freezer bag for up to two months.