Homemade Crepes Recipe
Delicious and versatile homemade crepes made from a simple batter of flour, eggs, milk, and butter. These thin French-style pancakes can be enjoyed with sweet fillings like Nutella, caramel, fruits, and whipped cream or made savory by omitting the sugar and vanilla extract. Perfect for breakfast, brunch, or dessert, the batter is blended effortlessly and chilled to create tender, light crepes cooked quickly in a nonstick skillet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 crepes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
Crepe Batter
- 1 cup (127 grams) all-purpose flour
- 2 tablespoons granulated sugar (omit for savory crepes)
- 2 large eggs
- 3/4 cup whole milk
- 1/2 cup water
- 1 teaspoon vanilla extract (omit for savory crepes)
- 1/4 teaspoon fine sea salt
- 2 tablespoons butter, melted, plus more for coating the pan
Optional Fillings
- Nutella
- Caramel
- Melted chocolate
- Fresh fruit
- Whipped cream
Instructions
- Prepare the batter: In a blender, combine all batter ingredients and blend for 10 seconds until smooth. Cover and refrigerate the batter for at least 1 hour or up to 48 hours to allow the flour to hydrate and the batter to thicken slightly.
- Heat the pan: Place a 9-inch nonstick skillet over medium heat. Add a small amount of butter and swirl it around to grease the entire cooking surface evenly.
- Cook the first side: Pour a 1/4-cup of batter into the center of the pan. Immediately tilt and swirl the pan gently to spread the batter evenly into a thin layer. Cook until the crepe begins to bubble, the edges lightly lift, and the bottom is lightly browned and set, approximately 45 seconds to 1 minute.
- Flip the crepe: Use a small spatula to carefully lift the edge of the crepe, then quickly flip it over. If necessary, use your fingers carefully to maintain a sturdy grip—avoid creating holes. Cook the other side just until lightly browned and set, about 10 seconds.
- Finish cooking and serve: Lay the cooked crepe flat on a plate. Repeat the process, greasing the pan with more butter as needed, until all batter is used. Fill crepes with desired fillings such as Nutella, caramel, fruit, or whipped cream, then roll or fold and serve immediately. Store any plain crepes in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 2 months. Thaw frozen crepes gently before reheating and serving.
Notes
- For savory crepes, omit sugar and vanilla extract from the batter.
- Refrigerating batter improves texture and flavor development, but if short on time, you can cook immediately after blending.
- Use medium heat to ensure crepes cook evenly without burning.
- Nonstick skillet is essential to prevent sticking and enable easy flipping.
- Adjust thickness of crepes by varying the amount of batter used per crepe.
- Crepes can be made ahead and stored refrigerated or frozen for convenient meals later.
Keywords: crepes, homemade crepes, French pancakes, quick breakfast, easy crepes, sweet crepes, savory crepes
Find it online: https://spiceupwithsophie.com/homemade-crepes-recipe/
