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Homemade Crepes Recipe

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4.4 from 6 reviews

This classic homemade crepe recipe yields thin, delicate crepes perfect for a variety of sweet or savory fillings. Made with basic pantry ingredients including flour, eggs, milk, and butter, these crepes can be prepared ahead and cooked quickly on the stovetop for a versatile breakfast, dessert, or light meal option. The recipe includes tips for achieving the ideal silky batter and perfectly cooked crepes with a tender texture.

Ingredients

Batter Ingredients

  • 3 Tablespoons (43g) unsalted butter, melted and cooled, plus 3–4 more Tablespoons (43–56g) for greasing the pan
  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 1 Tablespoon granulated sugar
  • 1/8 teaspoon salt
  • 3/4 cup (180g/ml) whole milk, at room temperature
  • 1/2 cup (120g/ml) water, at room temperature
  • 2 large eggs, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract

Instructions

  1. Prepare the butter: Melt 3 tablespoons of unsalted butter in the microwave or on the stove, then allow it to cool for about 5 minutes before using it in the batter to avoid cooking the eggs prematurely.
  2. Make the batter: Combine the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla extract in a blender or large food processor. Blend on medium-high speed for 20–30 seconds until the batter is silky-smooth and creamy. Alternatively, whisk vigorously by hand in a large bowl until smooth.
  3. Chill the batter: Cover the batter tightly or transfer to a medium bowl and cover. Chill in the refrigerator for 30–60 minutes, or up to 1 day. If the batter separates after chilling, give it a quick stir before cooking.
  4. Heat the pan: Place an 8-inch skillet or crepe pan over medium heat and generously grease it with some of the reserved butter to prevent sticking.
  5. Cook the crepes: Pour 3–4 tablespoons of batter into the center of the hot pan. Immediately tilt and twirl the pan to spread the batter into a thin, even layer. Cook for 1–2 minutes until the bottom is set but not browned. Flip carefully using an offset spatula, and cook the other side for about 30 seconds until set. Transfer the cooked crepe to a plate. Repeat greasing the pan with butter between each crepe and cooking until all batter is used.
  6. Fill and serve: Serve the crepes warm or at room temperature. Add your favorite fillings by placing a few spoonfuls in the center, then folding the sides over. Enhance with toppings like melted chocolate, peanut butter, confectioners’ sugar with lemon, or savory sauces such as pesto or hollandaise.
  7. Store leftovers: Unfilled crepes can be stored in an airtight container in the refrigerator for up to 1 day or frozen for up to 1 month. Freeze crepes separated with parchment paper in a large zip-top bag to prevent sticking. Thaw at room temperature before reheating and filling.

Notes

  • Use room temperature ingredients to ensure a smooth batter without clumps.
  • Don’t overcook the crepes; flipping as soon as the bottom is set prevents a rubbery texture.
  • If the batter separates after chilling, simply stir gently before cooking.
  • For easy flipping, use a small offset spatula to lift and turn the crepes.
  • Freeze leftover crepes separated by parchment paper to keep them from sticking together.
  • Reheat crepes in a warm skillet or microwave briefly covered with a damp paper towel to retain softness before filling.
  • Get creative with fillings and toppings to customize crepes for breakfast, dessert, or savory meals.

Find it online: https://miracooking.com/homemade-crepes-recipe/