Crepe Recipe
Serves 8
This crepe recipe is easy to make with 8 simple ingredients and basic equipment—no special crepe pan required. Perfect for breakfast, dinner, or dessert, these thin pancakes have tender, delicate middles and buttery, crisp edges. Make sure to let the batter rest for at least 30 minutes (or overnight) before cooking for the best taste and texture.
Ingredients
- 2 large eggs
- ¾ cup milk
- ½ cup water, plus more as needed
- 2 tablespoons unsalted butter, melted and cooled slightly, plus more for the pan
- 1 tablespoon sugar*
- 1 teaspoon vanilla extract*
- ¼ teaspoon sea salt
- 1 cup all-purpose flour, spooned and leveled
Instructions
- In a blender, place the eggs, milk, water, butter, sugar, vanilla, and salt. Blend until smooth, then add the flour and blend again until combined. Chill the batter in the refrigerator for at least 30 minutes and up to overnight.
- Check the consistency of the crepe batter. It should have a thick runny consistency and be easy to pour. If it’s too thick, add water, 1 tablespoon at a time, as needed to loosen it.
- Heat a medium nonstick skillet** over medium-low heat and brush lightly with butter. Pour ¼ cup of the crepe batter into the skillet and immediately tilt the pan to evenly coat the bottom with a thin circle of batter. Cook for 1 to 2 minutes, or until the edges become lightly crisp and the crepe is lightly golden brown underneath. Flip and cook for 1 minute, or until lightly golden brown on both sides. Reduce the heat to low if the crepe is browning too quickly.
- Remove from the pan and repeat with the remaining batter, brushing the pan with more butter in between crepes. Stack cooked crepes on a large plate until ready to serve.
- Serve with desired toppings and/or fillings. Find serving suggestions in the blog post above.
Notes
*Omit the sugar and vanilla for savory crepes.
**A note on pan size: I make this recipe in a 10- or 10.5-inch skillet. If your pan is smaller, use less batter for each crepe.