Crepes
Delicate, thin French-style pancakes that can be enjoyed with either sweet or savory fillings. Soft, buttery, and versatile, these crepes are perfect for breakfast, brunch, or dessert — elegant yet easy to make at home.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 12 crepes (serves 4–6)
- Category: Breakfast, Brunch, Dessert
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 2 tablespoons melted butter
- 1 tablespoon sugar (optional, for sweet crepes)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional, for sweet crepes)
Instructions
- Make the batter: In a blender or mixing bowl, combine flour, eggs, milk, water, melted butter, sugar (if using), salt, and vanilla (if using). Blend or whisk until smooth and lump-free. Let the batter rest for at least 30 minutes at room temperature or refrigerate for up to 24 hours.
- Cook the crepes: Heat a nonstick skillet or crepe pan over medium heat and lightly grease with butter. Pour about 1/4 cup of batter into the pan, swirling to coat evenly. Cook 1–2 minutes until edges lift and bottom is golden. Flip and cook 30 seconds more. Transfer to a plate and repeat with remaining batter, stacking crepes with parchment between layers.
- Serve: Fill and fold with desired fillings — sweet or savory — and enjoy warm.
Notes
- Letting the batter rest helps create tender, flexible crepes.
- If crepes tear, your pan may be too hot or batter too thick — add more milk if needed.
- Use less sugar for savory versions.
- Keep cooked crepes warm in a 200°F (95°C) oven covered with foil.
- Store crepes between parchment sheets to prevent sticking.
Nutrition
- Serving Size: 2 crepes
- Calories: 160
- Sugar: 3g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 100mg
Find it online: https://thefamilycooking.com/crepes/
