Here’s a simple and foolproof recipe for making Basic Crepes — thin, light, and versatile. Perfect for sweet or savory fillings! 🥞✨
🥞 Basic Crepes Recipe
Ingredients (Makes about 10–12 crepes)
- 1 cup (125 g) all-purpose flour
- 2 large eggs
- 1 ¼ cups (300 ml) milk
- 2 tbsp unsalted butter, melted (plus extra for the pan)
- 1 tbsp sugar (optional, for sweet crepes)
- ½ tsp salt
- 1 tsp vanilla extract (optional, for sweet crepes)
Instructions
1. Make the Batter
- In a mixing bowl, whisk together flour, eggs, milk, melted butter, salt, and sugar (if using) until smooth.
- Alternatively, blend everything in a blender for 20–30 seconds for a lump-free batter.
- Let the batter rest for 20–30 minutes at room temperature (this helps the gluten relax, making softer crepes).
2. Cook the Crepes
- Heat a non-stick skillet or crepe pan over medium heat. Lightly butter it.
- Pour about ¼ cup of batter into the pan. Immediately tilt and swirl to spread into a thin circle.
- Cook for 1–2 minutes until the edges look set and the bottom is lightly golden.
- Flip carefully with a spatula and cook the other side for about 30 seconds.
- Stack finished crepes on a plate, covering with a clean towel to keep warm.
3. Serve
- For sweet crepes: fill with Nutella, fresh fruit, whipped cream, or jam. 🍓🍫
- For savory crepes: fill with ham, cheese, spinach, mushrooms, or scrambled eggs. 🧀🥬🍳
✅ Tips for Perfect Crepes:
- The pan should be hot enough that the batter sizzles slightly when poured.
- If the first crepe doesn’t turn out perfect — don’t worry, that’s normal! Adjust heat or batter thickness if needed.
- Keep crepes warm in a 200°F (90°C) oven if making a big batch.
Would you like me to also share a quick chocolate crepe variation for desserts? 🍫
