Description
This Crepes Recipe is your go-to guide for making perfectly light, thin, and tender crepes every time. Whether you fill them with sweet berries and whipped cream or go savory with cheese and herbs, this easy crepe recipe is endlessly versatile, simple to make, and perfect for any meal of the day.
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- ½ cup milk
- ½ cup water
- 2 tbsp melted butter
- ¼ tsp salt
- 1 tsp vanilla extract (optional, for sweet crepes)
- 1 tbsp sugar (optional, for sweet crepes)
- Butter or oil, for greasing the pan
Instructions
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In a blender or large bowl, combine flour, eggs, milk, water, melted butter, salt, and optional vanilla/sugar. Blend or whisk until smooth and lump-free.
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Let the batter rest for at least 30 minutes.
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Heat a nonstick skillet over medium heat and lightly grease with butter or oil.
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Pour in about ¼ cup of batter, quickly swirling to coat the pan in a thin layer.
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Cook for 1–2 minutes until edges lift and bottom is golden. Flip and cook another 30 seconds.
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Transfer to a plate and repeat with remaining batter.
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Fill or fold crepes with your favorite toppings and serve warm.
Notes
- Resting the batter improves texture—don’t skip it.
- For savory crepes, omit sugar and vanilla; fill with cheese, or sautéed veggies.
- Sweet filling ideas: Nutella and bananas, lemon and sugar, whipped cream and berries.
- Buckwheat flour can be used for gluten-free or savory variations.
- Store leftovers in the fridge for up to 3 days or freeze for later.
