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The Best Basic Crepe Recipe

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This foolproof Basic Crepe Recipe yields light, thin, and tender crepes that are perfect for sweet or savory fillings. Made with simple pantry staples, they come together quickly and are endlessly customizable.

Ingredients

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/2 cup water
  • 2 tablespoons unsalted butter, melted
  • 1/4 teaspoon salt
  • Optional: 1 tablespoon sugar and 1/2 teaspoon vanilla extract for sweet crepes

Instructions

  1. In a blender, combine flour, eggs, milk, water, melted butter, and salt (plus sugar and vanilla if making sweet crepes). Blend until smooth, about 20–30 seconds.
  2. Let the batter rest for at least 30 minutes at room temperature, or refrigerate up to 24 hours.
  3. Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter or oil.
  4. Pour about 1/4 cup of batter into the center of the pan and immediately swirl to spread into a thin, even layer.
  5. Cook for 1–2 minutes, until the edges lift and the bottom is lightly golden. Flip and cook for another 30–60 seconds.
  6. Transfer to a plate and repeat with remaining batter, stacking crepes and covering with a towel to keep warm.
  7. Fill and serve with your favorite sweet or savory toppings.

Notes

  • Resting the batter ensures tender crepes by allowing the gluten to relax and flour to hydrate.
  • Use a non-stick skillet if you don’t have a crepe pan.
  • For gluten-free crepes, use a 1:1 gluten-free flour blend.
  • To freeze, layer crepes with parchment paper, wrap tightly, and freeze for up to 2 months.
  • Adjust batter thickness with a little more water if it’s too thick.

Nutrition

Find it online: https://thefamilycooking.com/the-best-basic-crepe-recipe/