Description
This Classic Crepe Recipe creates thin, delicate crepes with a soft, buttery texture perfect for sweet or savory fillings. Whether you roll them with Nutella and berries or stuff them with ham and cheese, these versatile crepes are a timeless favorite for breakfast, brunch, or dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tbsp melted butter (plus more for the pan)
- 1/4 tsp salt
- 1 tsp sugar (optional, for sweet crepes)
- 1/2 tsp vanilla extract (optional, for sweet crepes)
Instructions
- In a large mixing bowl, whisk together flour and eggs. Gradually add milk while whisking to form a smooth batter.
- Whisk in melted butter, salt, and optional sugar and vanilla if making sweet crepes.
- Let the batter rest for at least 30 minutes at room temperature or refrigerate for up to 24 hours.
- Heat a non-stick skillet over medium heat and lightly coat with butter.
- Pour about 1/4 cup of batter into the center of the pan and quickly swirl to spread it into a thin circle.
- Cook for 1–2 minutes until the edges lift and the bottom is lightly golden. Flip and cook the other side for about 30 seconds.
- Transfer to a plate and repeat with the remaining batter, greasing the pan as needed.
- Fill with your choice of sweet or savory fillings and serve warm.
Notes
- Letting the batter rest helps create tender crepes by relaxing the gluten.
- Use a blender for a smoother batter if desired.
- Leftover crepes can be stacked with parchment paper and refrigerated or frozen.
Nutrition
- Serving Size: 1 crepe
- Calories: 90
- Sugar: 1g
- Sodium: 60mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.3g
- Protein: 3g
- Cholesterol: 45mg
Keywords: classic crepe recipe, French crepes, sweet crepes, savory crepes, easy crepe batter, brunch recipe