Homemade Crepes Recipe

Introduction

Homemade crepes are a delicate and versatile treat perfect for breakfast, brunch, or dessert. This simple recipe yields thin, tender crepes that you can fill with sweet or savory ingredients to suit your mood.

Ingredients

• 1 cup all-purpose flour
• 1/4 tsp salt
• 2 eggs, room temperature
• 1 cup milk, warmed
• 3 Tbsp melted butter
• 1/4 cup water
• 2 Tbsp cooking oil

Instructions

1. Step 1: In a mixing bowl, combine the flour and salt. In a separate bowl, whisk together the eggs, warmed milk, and melted butter.
2. Step 2: Slowly add the wet ingredients to the dry ingredients, stirring until the batter is smooth. Add the water to thin the batter to a pourable consistency.
3. Step 3: Heat a non-stick pan over medium heat and brush it lightly with cooking oil.
4. Step 4: Pour a ladle of batter into the pan, swirling to coat the surface evenly. Cook until the edges start to lift and the bottom is lightly browned, then flip and cook the other side for about 30 seconds.
5. Step 5: Repeat with the remaining batter, brushing the pan with oil as needed. Serve the crepes warm with your favorite fillings.

Tips & Variations

• For extra flavor, add a teaspoon of vanilla extract or a tablespoon of sugar to the batter.
• Use sparkling water instead of still water for lighter, airier crepes.
• Try filling crepes with fresh fruit and whipped cream for a sweet option or ham and cheese for a savory treat.

Storage

Store cooked crepes in an airtight container in the refrigerator for up to 2 days. Separate each crepe with parchment paper to prevent sticking. Reheat gently in a pan over low heat or in the microwave wrapped with a damp paper towel to keep them soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter a few hours in advance and refrigerate it. Give it a good stir before cooking, as the flour may settle.

What if my crepes tear when flipping?

Make sure your pan is well-heated and non-stick, and use enough oil to coat it lightly. Also, wait until the edges lift naturally before flipping to ensure the crepe is set.

Homemade Crepes Recipe

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★★★★★

4.6 from 79 reviews

This Homemade Crepes recipe yields delicate, thin French-style pancakes perfect for sweet or savory fillings. Made from a simple batter of flour, eggs, milk, and butter, these crepes cook quickly on the stovetop to a light golden brown, making them an easy yet elegant treat for breakfast, brunch, or dessert.

• Author: Rico
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 crepes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Batter Ingredients

• 1 cup all-purpose flour
• 1/4 tsp salt
• 2 eggs, room temperature
• 1 cup milk, warmed
• 3 Tbsp melted butter
• 1/4 cup water
• 2 Tbsp cooking oil (for cooking)

Instructions

1. Prepare the Batter: In a mixing bowl, combine 1 cup of all-purpose flour and 1/4 teaspoon salt. In a separate bowl, whisk together 2 room-temperature eggs, 1 cup warmed milk, and 3 tablespoons melted butter until well blended. Gradually pour the wet ingredients into the dry flour mixture, whisking continuously to avoid lumps and achieve a smooth consistency. Finally, add 1/4 cup water to thin the batter to a pourable consistency.
2. Cook the Crepes: Heat a non-stick pan over medium heat and lightly brush with cooking oil to prevent sticking. Pour a ladleful of the batter into the pan, immediately swirling it around so the batter coats the bottom evenly in a thin layer. Cook for 1 to 2 minutes until the edges begin to lift and the underside is lightly golden. Carefully flip the crepe using a spatula and cook the other side for about 30 seconds until cooked through and lightly browned.
3. Serve: Transfer the cooked crepe to a plate and repeat the cooking process with the remaining batter, adding more oil to the pan as needed. Serve the crepes warm with sweet toppings like fresh fruit, jam, or powdered sugar, or savory fillings such as cheese, ham, or sautéed vegetables.

Notes

• For best results, use room temperature eggs and warm milk to help the batter mix smoothly.
• Allow the batter to rest for 15-30 minutes before cooking to improve texture and prevent tearing.
• You can make crepes ahead of time and reheat them gently by warming in a pan or microwave wrapped in foil.
• Non-stick pans work best for easy flipping, but a well-seasoned cast iron skillet can also be used.
• Adjust the amount of water to achieve your preferred batter thickness for thinner or thicker crepes.

Keywords: Homemade Crepes, French Pancakes, Breakfast Recipe, Easy Crepes, Thin Pancakes