Classic Crepes Recipe 🥞✨
Total Time: 20 minutes
Yield: 8–10 crepes
Diet: Vegetarian
Crepes are thin, delicate pancakes that can be filled with anything from sweet Nutella and berries to savory ham and cheese. This simple and versatile crepe recipe is perfect for breakfast, brunch, or dessert!
📝 Ingredients
1 cup all-purpose flour
2 large eggs
½ cup milk
½ cup water
¼ teaspoon salt
2 tablespoons butter, melted (plus more for the pan)
👩🍳 Instructions
1️⃣ Make the Batter
In a mixing bowl, whisk together the flour and eggs. Gradually add in the milk and water, stirring to combine. Add salt and melted butter, and whisk until the batter is smooth and lump-free.
💡 Tip: For the smoothest texture, blend the batter in a blender for 10–15 seconds.
2️⃣ Rest the Batter (Optional but Recommended)
Let the batter rest for at least 30 minutes at room temperature or up to overnight in the fridge. This helps the flour fully absorb the liquids, creating soft, pliable crepes.
3️⃣ Heat & Grease the Pan
Preheat a non-stick skillet or crepe pan over medium heat. Lightly coat with butter or non-stick spray.
4️⃣ Cook the Crepes
Pour about ¼ cup of batter into the center of the pan. Immediately tilt and swirl to spread it evenly.
Cook for about 1 minute, or until the bottom is lightly golden. Flip and cook the other side for 30 seconds.
Repeat with the remaining batter, greasing the pan as needed.
🍓 Serving Suggestions
Fill your crepes with:
Sweet: Nutella, strawberries, powdered sugar, whipped cream, honey, lemon curd
Savory: Sautéed mushrooms, cheese, ham, spinach, eggs
Roll them up or fold into quarters and enjoy!
❄️ Storage Tips
Refrigerate: Store stacked crepes in an airtight container for up to 3 days.
Freeze: Place parchment between each crepe and freeze for up to 2 months. Reheat in a pan or microwave.
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