Description
Crepes are a versatile dish, perfect for both sweet and savory fillings. This easy recipe results in thin, delicate crepes that can be customized to suit any flavor.
Ingredients
1 cup all-purpose flour
2 large eggs
1 1/4 cups milk
2 tablespoons melted butter
1/4 teaspoon salt
1 tablespoon sugar (optional, for sweet crepes)
Butter or oil for frying
Instructions
- In a mixing bowl, whisk together the flour, eggs, milk, melted butter, salt, and sugar (if making sweet crepes) until smooth. The batter should be thin and pourable.
- Let the batter rest for about 30 minutes to allow the flour to hydrate and the bubbles to dissipate.
- Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter into the center of the hot pan and tilt it to spread the batter evenly.
- Cook the crepe for 1-2 minutes or until the edges lift and the bottom turns golden brown.
- Carefully flip the crepe with a spatula and cook for another 30 seconds to 1 minute on the other side.
- Remove the crepe from the pan and place on a plate. Repeat with the remaining batter, greasing the pan as needed.
- Serve the crepes immediately with desired toppings like fresh fruit, whipped cream, Nutella, sautéed vegetables, or cheese.
Notes
Sweet Crepes: Add 1 tablespoon sugar to the batter and top with Nutella, fruit, or whipped cream.
Savory Crepes: Omit sugar and fill with sautéed vegetables, cheese, ham, or eggs.
Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour.
Vegan: Substitute with almond milk and a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) instead of eggs and dairy.
Store leftovers in an airtight container in the fridge for up to 2-3 days.
Freeze crepes by stacking with parchment paper and storing in a freezer-safe bag for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Pan-Frying
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 90 kcal
- Sugar: 1g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
