How to Make Easy Crepes

Learning how to make easy crepes shouldn’t be intimidating. It may seem complicated, but I assure you, making restaurant-quality crepes at home is simple. Crepe batter is so easy because it only takes about 5 minutes from start-to-finish (including cooking the pan), plus all you need are some basic ingredients which almost anyone has on hand.

Prep Time5

Cook Time10

Total Time15

Course: Appetizer, Breakfast, Dessert, Dinner, lunch

Cuisine: American, French

Keyword: brunch recipe, easy recipe

Servings: Crepes

Calories: 121kcal

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Kitchen Essentials

Nordic Pan

Knife Sharpener

Tall Glass

Rectangle Tart Pans

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Ingredients

1 Cup All-Purpose Flour
2 Eggs
½ Cup Milk Whole Milk preferred
1 Tablespoon Milk
½ Cup Water
¼ Teaspoon Salt
2 Tablespoon Butter Melted
2 Tablespoons Granulated Sugar Optional
1 Teaspoon Vanilla Optional
Butter preferred or nonstick cooking spray for cooking the crepes

Instructions

Melt the butter. Melt the butter in the microwave or on the stove. Let it cool for a few minutes before using in the batter. If the butter is too hot, it could scramble the eggs.
2 Tablespoon Butter
Combine all ingredients in a blender. Basic ingredients Flour, Eggs, Milk, Water, Salt, Butter, optional sugar, and vanilla. Add the cooled melted butter to the blended ingredients.
1 Cup All-Purpose Flour, 2 Eggs, ½ Cup Milk, 1 Tablespoon Milk, ½ Cup Water, ¼ Teaspoon Salt, 2 Tablespoons Granulated Sugar, 1 Teaspoon Vanilla
Using a blender to mix the ingredients works well because it is quick and gets the ingredients mixed well and frothy in minutes. This is a perfect consistency for making the crepes. If you don’t have a blender, just use a mixing bowl and whisk until the ingredients are mixed.
Chill the batter. Chill the crepe batter for at least 60 minutes before cooking it. This allows the glutens to form, and it will give you a better taste and texture.
Butter a nonstick skillet. I find that an 8-inch nonstick skillet works best for me. You can use a cast iron or stainless-steel skillet, but you need to make sure to generously butter the pan between each crepe. With a nonstick skillet, I still brush with butter between each crepe, but it is used more for taste than to make sure that the crepes do not stick.
Butter preferred or nonstick cooking spray for cooking the crepes
Use medium to medium-low heat. It can be tempting to use a high heat; however, these thin crepes will cook in less than 60 seconds on each side. So, it is important not to burn the edges before the center cooks. A medium to medium-low heat works well for this.
Make Crepes Thin. For each crepe use 3-4 Tablespoons of the batter. Then immediately lift the pan off the heat and tilt it all around until the batter covers the entire bottom of the pan. Return the pan to the heat and cook for 30-60 seconds. Use a spatula to flip the crepe over and cook the other side 30-60 seconds until it is golden brown. Remove the crepe from the pan and put it on a plate lined with a towel. Cover them with the towel to keep them warm while you continue the same process to cook the rest of the crepe batter.
Fill the Crepes. Add your favorite fillings and toppings to the crepes. They can be folded or rolled or stacked with the additional fillings and toppings.

Notes

There is a Short Video for This Recipe

Recipe Pro-Tips

The number one thing is to make sure that the crepe batter is thin enough so that you can tilt the pan and easily have a thin layer of the batter covering the bottom of the entire pan.

Secondly, watch it closely as this crepe will cook in approximately 2 minutes total per crepe. Therefore, keep a close eye on the crepe. Once the crepe has cooked about 1 minute, get it flipped over and cook the other side.

Grease your pan in between each crepe and use a non-stick pan for extra assurance that the batter will not stick.

Use a medium to medium-low heat to make sure the crepes do not burn.
Use Whole Milk. I feel that the crepe batter is richer when using whole milk. Half and half or heavy cream would work well too. While you can use a lower fat milk such as 2%, the taste is just not the same. I have also tried using nondairy milk and that worked as well.

Can I Make Crepes Ahead of Time?

Yes, you can make them up to 3 days ahead. Just place a piece of parchment paper or waxed paper between each one, cover in an airtight container and refrigerate until you are ready to use. If you are serving cold, just add the fillings and toppings.

However, if you are serving the crepes with a savory filling and with to have them warm, just brush a nonstick skillet with butter and reheat each crepe for 15 seconds on each side. To reheat in a microwave place a few on a plate with a paper towel under and over the crepes and reheat for 40 seconds. To reheat in an oven, arrange on a baking sheet and reheat in a warm oven for 10 minutes at 275 degrees Fahrenheit.

You can also make the crepe batter the day before. Store it in an airtight container in the refrigerator until ready to use and proceed with the rest of the recipe.

Nutrition