Introduction
Crepes are thin, delicate pancakes originating from France and enjoyed all over the world. They can be filled with sweet or savory ingredients, making them incredibly versatile. Whether you want a light breakfast, a dessert, or even a savory lunch, crepes are a fantastic choice. Best of all? They’re surprisingly easy to make at home with just a few ingredients.
Ingredients
Basic Crepe Batter (makes 8–10 crepes):
- 1 cup (120g) all-purpose flour
- 2 large eggs
- 1 ¼ cups (300ml) milk (whole or 2% preferred)
- 2 tablespoons melted butter (plus more for the pan)
- 1 tablespoon granulated sugar (optional, for sweet crepes)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional, for sweet crepes)
Instructions
- Make the Batter:
- In a blender or mixing bowl, combine the flour, eggs, milk, melted butter, sugar (if using), salt, and vanilla.
- Blend or whisk until smooth. Let the batter rest for 30 minutes at room temperature (or refrigerate for up to 24 hours). This helps make the crepes tender.
- Preheat the Pan:
- Heat a non-stick skillet or crepe pan over medium heat.
- Lightly brush with melted butter or oil.
- Cook the Crepes:
- Pour about 1/4 cup of batter into the center of the pan. Quickly swirl the pan to spread the batter thinly.
- Cook for 1–2 minutes, until the edges lift and the bottom is lightly golden. Flip with a spatula and cook for another 30 seconds.
- Serve Warm:
- Stack crepes on a plate and cover with a clean towel to keep warm.
- Add fillings like Nutella, fruit, cheese, ham, or vegetables as desired.
Description
These crepes are soft, tender, and slightly chewy with crisp edges. Their subtle flavor makes them the perfect canvas for any filling — from fresh berries and whipped cream to mushrooms and melted cheese. Great for brunches, parties, or a cozy weekend breakfast.
Tips
- Let the batter rest: This relaxes the gluten and prevents chewy crepes.
- Use a non-stick or well-seasoned pan to avoid sticking.
- Thin batter = thin crepes: If the batter is too thick, add a little more milk.
- Control heat: Medium to medium-low is best. Too hot, and the crepes burn; too low, and they won’t cook evenly.
- First crepe = test crepe: It’s normal if the first one isn’t perfect!
Variations
- Sweet: Add cocoa powder to the batter for chocolate crepes, or cinnamon and nutmeg for a spiced version.
- Savory: Skip the sugar and vanilla, and add chopped herbs or spices to the batter.
- Fillings:
- Sweet: Nutella, jam, bananas, strawberries, lemon juice + sugar, whipped cream.
- Savory: Ham and cheese, spinach and ricotta, sautéed mushrooms, smoked salmon and cream cheese.
Correction
If your crepes:
- Tear easily: Batter might be too thick — thin it with a splash of milk.
- Stick to the pan: Add more butter or reduce heat slightly.
- Are too thick: Use less batter per crepe or spread it faster in the pan.
- Taste bland: Try adding a bit more salt or vanilla depending on sweet/savory use.
Enjoy!
Serve your homemade crepes warm with your favorite fillings. Roll them, fold them, or stack them — no matter how you serve them, they’re sure to be a hit. Add a dusting of powdered sugar, a drizzle of maple syrup, or a scoop of ice cream to turn them into a show-stopping treat.