Homemade Crepes

Prep: 1 10

Cook: 15

Total Time: 1 25

Yield: 10 crepes

Course: Breakfast

Cuisine: French

Calories: 97kcal

Author: Jessica Gavin

Easy French-style crepe recipe that yields super thin pancakes that are perfect for filling or topping with sweet or savory ingredients.

Ingredients

▢ 2 tablespoons (30 g) unsalted butter, plus more for cooking
▢ 1 cup (142 g) all-purpose flour
▢ 1 tablespoon (13 g) granulated sugar
▢ ⅛ teaspoon kosher salt, or table salt
▢ 2 large eggs
▢ ¾ cup (177 ml) whole milk
▢ ¾ cup (177 ml) water, room temperature, divided
▢ 1 teaspoon (5 ml) vanilla extract

Instructions

Melt the Butter - Microwave 2 tablespoons of butter on high power in 30-second intervals until just melted, stirring to dissolve any pieces. It should not exceed 140ºF (60ºC) when added to the batter, or the eggs will curdle.
Make the Batter in a Blender - Add the eggs, milk, ½ cup water, vanilla extract, flour, sugar, salt, and melted butter to the blender. Mix on medium speed until smooth, about 40 to 45 seconds.
Strain the Batter - Strain the batter into a medium bowl to remove any large bubbles and flour clumps. Cover and refrigerate for 1 hour. The batter should be like milk after chilling. If needed, whisk in 1 tablespoon of water at a time to thin out the consistency.
Grease the Pan - Heat a 10-inch nonstick skillet over medium heat for 1 minute. Add ½ teaspoon butter, swirling to coat. When melted, wipe the excess off with a paper towel. A thin film of butter should be left in the pan, coating the bottom and sides. Alternatively, brush on a thin layer of melted butter with a silicone pastry brush.
Add the Batter - Add ¼ cup (60ml) of the batter to the 6 o’clock position of the skillet. Moving quickly, lift the skillet, tilt it slightly to coat the pan, and then swirl it several times in a circular motion to create a thin layer that evenly covers the entire bottom. Fill in any holes with additional batter as needed.
Cook the Crepes - Place the pan back over the heat. Cook until the edges of the crepe pull away from the skillet, lightly brown, and crisp, about 45 seconds to 1 minute. Adjust the heat as needed. Use a spatula to flip. Cook until the other side sets, about 10 to 15 seconds. Transfer onto a plate. Clean the pan and add a thin layer of butter between each batch.
Keep Warm - Stack the crepes on each other to keep warm while making the next one. Loosely cover with foil if needed. Serve warm or cool with desired toppings.

Notes

For Savory Crepes: Omit the sugar and vanilla extract. Increase salt to ¼ teaspoon.
Sweet Crepe Alternatives: Instead of granulated sugar, try brown sugar or pure maple syrup for a caramel flavor, honey, coconut sugar, date sugar, or agave syrup.
Make the Batter by Hand: In a medium bowl, add the flour, sugar, and salt. In a separate medium bowl, whisk the eggs. Add the milk, ½ cup water, vanilla extract, and whisk to combine. Make a well in the flour mixture. Add the melted butter. Gradually add the wet mixture, stirring until a smooth batter forms.
Measuring the Flour: If you don’t have a scale, use the dip and sweep method. Dip the measuring cup into the flour, then level the surface with the back of a knife.
Pan Size: For an 8-inch nonstick pan, grease with ¼ teaspoon butter and 3 tablespoons of batter (about 13 crepes). For a 12-inch nonstick pan, grease with ¾ teaspoon butter and 5 tablespoons of batter (about 8 crepes).
Greasing the Pan: Instead of butter, try vegetable oil, avocado oil, clarified butter, ghee, or coconut oil.
Making Batter in Advance: Store in an airtight container for up to 1 day. It may separate as it sits—mix before using. Whisk in about ¼ cup of water to dilute.
Storing: Cool the crepes entirely and stack them on a plate, cover tightly with plastic wrap, then foil. Alternatively, place it in a resealable plastic. Refrigerate for up to 3 days.
Freezing: Place parchment paper between each crepe. Cover tightly and place on a plate in the freezer or a large resealable plastic bag for up to 1 month. Defrost in the refrigerator the day before using.
Reheating: In the microwave, place a damp paper towel over the plate of crepes and microwave for 30 seconds. In a skillet, reheat over medium-low heat until warmed through. In the oven, place on a sheet pan covered with aluminum foil and warm at 275°F (135°C) for about 10 minutes.

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