These delicate, thin pancakes—known as crêpes in French cuisine—are incredibly versatile. They can be filled with anything from fresh fruit and whipped cream to savory combinations like ham and cheese or spinach and ricotta. This recipe yields soft, tender crepes with a slightly buttery flavor and a silky texture. Perfect for breakfast, dessert, or even a light dinner.
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- ½ cup milk
- ½ cup water
- ¼ teaspoon salt
- 2 tablespoons melted butter (plus more for greasing the pan)
Optional (for sweet crepes):
- 1 tablespoon sugar
- ½ teaspoon vanilla extract
Instructions
1. Make the Batter
- In a large mixing bowl, whisk together the flour and eggs.
- Gradually add in the milk and water, whisking continuously to avoid lumps.
- Add the salt and melted butter (plus sugar and vanilla if making sweet crepes), and whisk until the batter is smooth and the consistency of heavy cream.
- For best results, cover the batter and let it rest in the refrigerator for at least 30 minutes (up to 24 hours). This allows the flour to fully hydrate and results in more tender crepes.
2. Prepare the Pan
- Heat a non-stick skillet or crepe pan (8 to 10 inches) over medium heat.
- Lightly grease the pan with a small amount of butter or oil. Wipe off excess with a paper towel to avoid greasy crepes.
3. Cook the Crepes
- Pour about ¼ cup of batter into the center of the pan.
- Immediately tilt and swirl the pan to spread the batter evenly into a thin layer.
- Cook for 1 to 2 minutes, or until the edges begin to lift and the bottom is lightly golden.
- Flip the crepe using a spatula or your fingers, and cook for another 30 seconds to 1 minute.
- Transfer to a plate and repeat with the remaining batter, greasing the pan lightly between each crepe.
4. Fill and Serve
- Sweet Fillings: Nutella, fresh berries, whipped cream, lemon curd, jam, or caramelized bananas.
- Savory Fillings: Ham and cheese, sautéed mushrooms and spinach, smoked salmon with cream cheese, or scrambled eggs with herbs.
- Fold or roll the crepes and serve warm. Dust with powdered sugar or drizzle with chocolate sauce for extra flair.
Storage Tips
- Refrigerator: Stack cooled crepes with parchment paper between each and store in an airtight container for up to 2 days.
- Freezer: Freeze crepes (with parchment between each) in a zip-top bag for up to 2 months. Thaw at room temperature or microwave gently before filling.
Serving Ideas
- Set up a crepe bar with various fillings and toppings for a fun brunch or dessert party.
- Serve savory crepes with a side salad for a light lunch.
- Roll sweet crepes with fruit and cream, then bake briefly for a warm dessert.
Crepes are a blank canvas for your culinary imagination—whether you’re going tropical with mango and coconut cream or going rustic with herbed goat cheese and roasted vegetables. Want to try a fusion twist next? I’d love to help you invent a new flavor combo!