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Crepes

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Thin, delicate crepes that are soft, flexible, and lightly golden, perfect for sweet or savory fillings. An elegant yet simple dish ideal for any meal of the day.

Ingredients

  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 2 tbsp butter, melted
  • 1/4 tsp salt
  • 1 tbsp sugar (optional, for sweet crepes)
  • 1/2 tsp vanilla extract (optional, for sweet crepes)
  • 1/2 tsp black pepper or herbs (optional, for savory crepes)

Instructions

  1. In a bowl, whisk together flour and eggs until combined.
  2. Gradually add milk and water, whisking until smooth and thin.
  3. Stir in melted butter and salt. Add sugar and vanilla for sweet crepes or herbs and pepper for savory.
  4. Let batter rest for 15–20 minutes.
  5. Heat a nonstick skillet over medium heat and lightly grease.
  6. Pour a small amount of batter into the pan, tilting to spread thinly.
  7. Cook for 1–2 minutes until edges lift, then flip and cook briefly.
  8. Transfer to a plate and repeat with remaining batter.
  9. Fill or top as desired and serve.

Notes

  • Letting the batter rest improves texture and prevents tearing.
  • Use a nonstick pan or crepe pan for best results.
  • Adjust batter consistency with a little extra milk if too thick.
  • Store in the refrigerator for up to 3 days or freeze up to 2 months.
  • Layer with parchment paper to prevent sticking when storing.
  • Reheat gently in a skillet or microwave before serving.

Nutrition

Find it online: https://thefamilycooking.com/crepes-2/