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Homemade Crepes Recipe

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4.3 from 5 reviews

This homemade crepes recipe yields delicate, thin, and silky-smooth crepes perfect for both sweet and savory fillings. Made with simple pantry staples like flour, eggs, milk, and butter, these crepes are easy to prepare with a blender or whisk and cook quickly in a lightly buttered skillet. Ideal for breakfast, brunch, or dessert, they can be filled with anything from fruit preserves to savory sauces and enjoyed warm or at room temperature.

Ingredients

Batter Ingredients

  • 3 Tablespoons (43g) unsalted butter, melted and cooled, plus 3–4 more Tablespoons (43g to 56g) for greasing the pan
  • 1 cup (125g) all-purpose flour, spooned and leveled
  • 1 Tablespoon granulated sugar
  • 1/8 teaspoon salt
  • 3/4 cup (180ml) whole milk, at room temperature
  • 1/2 cup (120ml) 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. Let it cool for about 5 minutes before using in the batter to avoid cooking the eggs when mixed.
  2. Make the batter: In a blender or food processor, combine the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla extract. Blend on medium-high speed for 20–30 seconds until the mixture is silky-smooth and the consistency of cream. Alternatively, whisk together in a large bowl until smooth.
  3. Chill the batter: Cover the batter tightly and refrigerate for 30–60 minutes or up to 1 day. This rest period helps develop the batter’s texture. If the batter separates after chilling, stir gently before cooking.
  4. Heat and grease the pan: Place an 8-inch skillet over medium heat. Generously butter the skillet using 3 to 4 Tablespoons of the reserved butter to prevent sticking and enhance flavor.
  5. Cook the crepes: Pour 3 to 4 tablespoons of batter into the center of the hot skillet. Tilt and swirl the pan to spread the batter thinly and evenly. Cook for 1 to 2 minutes until the bottom is set but not browned, then flip carefully and cook the other side for 30 seconds until set. Transfer the crepe to a plate. Repeat, buttering the pan between each crepe to maintain non-stickiness.
  6. Fill and serve: Serve crepes warm or at room temperature. Add your desired fillings such as fresh fruit, sweet spreads, melted chocolate, or savory sauces like pesto or hollandaise. Fold the crepe over the filling and enjoy.
  7. Store leftovers: Keep unfilled crepes fresh in an airtight container in the refrigerator for up to 1 day or freeze for up to 1 month, layering each with parchment paper to prevent sticking. Thaw at room temperature before reheating or filling.

Notes

  • For best results, use room temperature ingredients, which help the batter blend smoothly.
  • Don’t overcook the crepes; flipping as soon as the bottom sets keeps them tender and prevents rubberiness.
  • You can prepare batter up to one day ahead and refrigerate it.
  • To reheat, warm crepes wrapped in a damp paper towel in the microwave for 15 seconds or in a skillet over low heat until warmed through.
  • Crepes can be served sweet or savory; consider toppings like powdered sugar, melted peanut butter, chocolate drizzle, or savory sauces.
  • If you lack a blender or food processor, whisking the batter by hand works well but ensure it’s smooth without lumps.

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