Simple Homemade Crepes
These thin, tender crepes are easy to make with a blender batter and a hot nonstick pan. Fill them with lemon and sugar, jam, fruit, chocolate spread, ham and cheese, or anything you like.
Total
35 min
Servings
Makes 10 to 12 crepes
Level
Easy
Crepes are thin French pancakes with crisp, lacy edges and a soft center. They feel special, but the batter is made from everyday ingredients: eggs, milk, flour, butter, and a pinch of salt.
The trick is to let the batter rest, then use just enough batter to coat the pan in a thin layer. The first crepe often looks a little messy, and that is normal. Think of it as your test crepe.
This recipe works for sweet or savory fillings. Keep the batter plain, then decide at the table whether you want berries and cream, lemon and sugar, or a simple cheese filling.
01What you'll need
Ingredients
7 items · Makes 10 to 12 crepes
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups whole milk, plus 1 to 2 tablespoons more if needed
- 2 tablespoons unsalted butter, melted, plus more for the pan
- 1 tablespoon granulated sugar, optional for sweet crepes
- 1/4 teaspoon fine salt
- 1/2 teaspoon vanilla extract, optional for sweet crepes
02How to make it
Step-by-step
1. Blend the batter
Add the flour, eggs, milk, melted butter, sugar if using, salt, and vanilla if using to a blender. Blend for 20 to 30 seconds, until smooth. If you do not have a blender, whisk the eggs and milk in a bowl, then slowly whisk in the flour, butter, salt, and any flavorings until only tiny lumps remain.
2. Rest the batter
Cover the batter and let it rest for at least 20 minutes at room temperature, or up to 24 hours in the fridge. Resting lets the flour absorb the liquid, which makes the crepes softer and less likely to tear.
3. Check the texture
Stir the batter before cooking. It should look like heavy cream: thin enough to pour easily, but not watery. If it seems thick, whisk in 1 tablespoon milk at a time until it loosens.
4. Heat the pan
Set an 8- to 10-inch nonstick skillet or crepe pan over medium heat. Brush lightly with melted butter. The pan is ready when a drop of batter sizzles gently on contact, but does not brown right away.
5. Pour and swirl
Lift the pan slightly off the heat. Pour in about 1/4 cup batter, then immediately tilt and swirl the pan so the batter spreads into a thin, even circle. Return the pan to the heat.
6. Cook the first side
Cook for 60 to 90 seconds, until the top looks set, the edges look dry, and the underside has light golden spots. Loosen the edge with a thin spatula.
7. Flip the crepe
Slide the spatula under the crepe and flip it carefully. Cook the second side for 20 to 30 seconds. It will usually be paler than the first side.
8. Stack and repeat
Transfer the crepe to a plate and cover with a clean kitchen towel to keep it soft. Repeat with the remaining batter, brushing the pan with a little more butter as needed. Adjust the heat if the crepes brown too fast or take too long to set.
9. Fill and serve
Serve warm. For sweet crepes, try lemon juice and sugar, jam, fresh berries, whipped cream, or chocolate spread. For savory crepes, skip the sugar and vanilla in the batter, then fill with ham and cheese, sautéed mushrooms, spinach, or scrambled eggs.
03From our kitchen
Cook's tips
- Make ahead: The batter can be made up to 24 hours ahead. Keep it covered in the fridge, then stir well before cooking. Add a splash of milk if it thickens overnight.
- Store cooked crepes: Let them cool, stack with small pieces of parchment paper between them, and refrigerate in an airtight container for up to 3 days.
- Freeze crepes: Stack cooled crepes with parchment between each one, wrap well, and freeze for up to 2 months. Thaw in the fridge or at room temperature before reheating.
- Reheat gently: Warm crepes one at a time in a dry skillet over low heat for 15 to 30 seconds per side, or microwave a small stack covered with a damp paper towel.
- Dairy swap: You can use 2% milk or unsweetened oat milk. The crepes may be slightly less rich, but they will still cook well.
- Butter swap: A neutral oil can replace the melted butter in the batter. Use about 1 1/2 tablespoons oil instead of 2 tablespoons butter, and oil the pan very lightly between crepes if needed.
Cook's note
The first crepe is often the cook’s snack because it tests the pan temperature and batter thickness. If it tears, do not worry. Lower or raise the heat as needed, check that the pan is lightly greased, and keep going.
04Frequently asked
Questions & answers
Why are my crepes tearing?
They may need more resting time, or the batter may be a little too thin. Let the batter sit for 10 more minutes, then try again. Also make sure the first side is fully set before flipping.
Why are my crepes rubbery?
Crepes can turn rubbery if the batter is overmixed for a long time or if they are cooked too slowly. Blend only until smooth, rest the batter, and cook in a properly heated pan.
Can I make crepes without a blender?
Yes. Whisk the eggs and milk first, then slowly whisk in the flour. Add the melted butter and salt last. A few tiny lumps are fine, but you can strain the batter through a fine-mesh sieve if you want it very smooth.
Do I need a special crepe pan?
No. A nonstick skillet works well. An 8- to 10-inch pan is easiest to handle because the batter spreads quickly and the crepes are simple to flip.
Can I make savory crepes with this recipe?
Yes. Leave out the sugar and vanilla. The same batter works well with cheese, eggs, cooked vegetables, chicken, ham, or smoked salmon.
05Keep cooking
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