Description
This classic crepes recipe provides a versatile thin pancake perfect for sweet or savory fillings. Made with simple ingredients like milk, eggs, and flour, the batter is blended smooth and rested for tender, delicate crepes. Cooked on a nonstick skillet, these crepes can be filled, folded, and warmed with your favorite ingredients, making them ideal for breakfast, brunch, or dessert.
Ingredients
Batter Ingredients
- 2¼ cups whole or 2% milk
- 4 large eggs
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1½ cups all-purpose flour, spooned into measuring cup and leveled off
- 4 tablespoons butter, melted and slightly cooled, plus more for cooking the crepes
Instructions
- Blend Batter: Place the milk, eggs, sugar, vanilla, and salt into a blender. Blend for 5 to 10 seconds until smooth. Add the flour, cover, and blend again for about 30 seconds until completely smooth. Then pour in the melted butter, cover, and blend for another 10 seconds until combined. Transfer the batter to a bowl and refrigerate for at least 30 minutes or up to 24 hours to rest.
- Preheat and Grease Pan: Heat an 8 to 10-inch nonstick skillet or crepe pan over medium heat. Lightly grease the pan with butter to prevent sticking.
- Cook Crepes: Pour about ¼ cup of batter into the center of the pan. Immediately lift and swirl the pan to spread batter evenly into a thin circle. Cook for about 1 minute until the top is set and edges are dry, and the bottom is golden. Flip the crepe carefully and cook the other side for about 20 seconds until lightly golden. Transfer to a plate and repeat with remaining batter, greasing the pan as needed. Stack crepes and cover with plastic wrap until serving.
- Serve: Warm crepes can be filled and topped with your preferred sweet or savory fillings. Roll or fold crepes into halves or quarters and add toppings as desired.
- Make Savory Variation: For savory crepes, reduce sugar to 1 tablespoon and omit vanilla. Add fresh herbs like chives or grated Parmigiano Reggiano if preferred.
- Warm Savory Crepes: Spread filling over half of each crepe, fold into a half-moon, then quarters. Warm folded crepes in a buttered skillet over medium heat until fillings are hot and outsides slightly crisp.
- Storage: Wrap stacked crepes in plastic wrap and refrigerate up to 3 days. For freezing, separate each crepe with wax/parchment paper, wrap tightly, and freeze up to 1 month. Thaw in refrigerator overnight before use.
- Reheating: Reheat individual crepes in a buttered nonstick skillet over medium heat for about 30 seconds until warm and edges crisp. To reheat a stack, wrap in foil and warm in a 350°F oven for 5 to 10 minutes.
Notes
- The first crepe serves as a test to season the pan and check temperature, it may not be perfect.
- For savory crepes, reduce sugar to 1 tablespoon, omit vanilla, and add herbs or cheese like Parmigiano Reggiano.
- A traditional French crepe pan is ideal but any 8 to 10-inch nonstick pan with similar diameter works well.
- To freeze crepes, separate with wax or parchment paper to prevent sticking.
- Reheat crepes gently to maintain texture and prevent drying out.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
