The art of making perfect crepes at home is easier than you might think. These delicate French pancakes come together in just 20 minutes, making them ideal for both lazy weekend brunches and quick weekday breakfasts.
With just 116 calories per serving, these versatile crepes can be filled with sweet or savory ingredients for an elegant yet simple meal that’s sure to impress your family and friends.
Ingredients for Perfect Crepes
- Eggs: 4 large eggs, at room temperature for better mixing
- Butter: 1/3 cup softened, adds richness to the batter
- Sugar: 1/3 cup granulated, provides perfect sweetness
- Flour: 1 cup all-purpose, creates the ideal structure
- Milk: 1 1/4 cups, ensures smooth, pourable consistency
- Vanilla Extract: 1 teaspoon, enhances flavor beautifully
- Salt: Just a dash, balances all flavors
Step-by-Step Instructions
- Prepare the Batter: Combine all ingredients in a blender until silky smooth, scraping sides if needed
- Rest the Batter: For best results, let the batter chill in refrigerator for 30 minutes (or up to 24 hours)
- Heat the Pan: Warm a non-stick skillet over medium heat, adding a light coating of butter if needed
- Create Crepes: Pour 1/4 cup batter, swirling pan to spread thinly. Cook each side for 30 seconds until golden
- Keep Warm: Stack finished crepes under a light towel to maintain warmth
- Add Toppings: Fill with sweet options like fresh berries, Nutella, or cream cheese filling; or try savory fillings like ham and cheese, chicken, or sautéed vegetables
Cooking Techniques
Getting that perfect crepe comes down to a few simple moves! The key is all in the wrist when you’re swirling the batter. As soon as you pour it into the pan, tilt and rotate your pan in a circular motion – this helps spread the batter super thin.
Don’t worry if your first crepe isn’t perfect – most cooks call that one the “test crepe!” The pan should be just hot enough that a drop of water sizzles gently. If your crepes are browning too quickly, just lower the heat a bit.
Make-Ahead Tips & Storage
Your crepe batter actually gets better with a little rest in the fridge! While you can use it right away, letting it chill for 30 minutes helps the flour absorb the liquid better, making smoother crepes.
Already made extra crepes? Lucky you! Stack them with wax paper in between, wrap well, and keep them in the fridge for up to 3 days. To warm them up, just give them a quick 10-second zap in the microwave or heat them briefly in a pan.
Sweet & Savory Variations
This basic crepe recipe is like a blank canvas – it works beautifully for both sweet and savory dishes! For sweet crepes, keep the vanilla in the recipe. For savory ones, skip the vanilla and sugar, and add a pinch more salt plus some fresh herbs if you like.
You can also swap out regular milk for any non-dairy milk – just pick an unsweetened version for savory crepes. Making them gluten-free? Use your favorite cup-for-cup gluten-free flour blend instead of regular flour.
Serving Ideas
Want to make your crepes extra special? Set up a crepe bar! Put out bowls of different fillings and let everyone create their own combinations. For breakfast, try warm maple syrup, fresh berries, and whipped cream.
Making dinner crepes? Set out some shredded cheese, ham, sautéed mushrooms, and spinach. A little tip: warm crepes are easier to fold, and they look extra fancy when you fold them in triangles!
How to Make Crepes
Equipment
- Blender
- Large non-stick skillet
Ingredients
- 4 large eggs
- 1/3 cup butter softened
- 1/3 cup granulated sugar
- 1 cup all-purpose flour
- 1 1/4 cups milk
- 1 teaspoon vanilla extract
- 1 dash salt
Instructions
- Add all ingredients to a blender and blend until smooth. Scrape down the sides of the blender if needed.
- If time permits, chill the crepe batter in the fridge for 30 minutes or up to 1 day.
- Heat a large non-stick skillet over medium heat. Grease lightly with cooking spray or butter, if needed. Once the pan is hot, pour about ¼ cup of batter into the hot pan, swirling it around the pan as you pour to form a large, thin pancakes. Cook for about 30 seconds on each side, flipping once, until lightly golden.
- Stack cooked crepes on a plate and cover with a light dish towel to keep warm.
