Description
This easy crepes recipe makes thin, tender crepes that are perfect for both sweet and savory fillings. With just a few pantry ingredients, you can whip up these versatile French-style pancakes for breakfast, brunch, or dessert in no time.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tbsp melted butter (plus more for the pan)
- 1/4 tsp salt
- 1 tsp vanilla extract (optional, for sweet crepes)
Instructions
- In a large mixing bowl, whisk together the flour and eggs.
- Gradually add the milk while whisking to avoid lumps, then stir in the melted butter, salt, and vanilla (if using).
- Let the batter rest for 15–30 minutes for best results.
- Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter.
- Pour about 1/4 cup of batter into the pan, swirling to evenly coat the bottom.
- Cook for 1–2 minutes until the edges lift and the bottom is lightly golden, then flip and cook the other side for about 30 seconds.
- Transfer to a plate and repeat with remaining batter, greasing the pan as needed.
- Fill with your choice of sweet or savory fillings and serve warm.
Notes
- Letting the batter rest allows the flour to fully hydrate, creating smoother crepes.
- For savory crepes, omit the vanilla and consider adding herbs or cheese to the batter.
- Leftover crepes can be stacked, wrapped, and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 crepe
- Calories: 110
- Sugar: 1g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 55mg
Keywords: easy crepes, homemade crepes, French crepes, sweet crepes, savory crepes