Description
Delicate and versatile crepes made from a simple batter of flour, milk, eggs, and butter. Perfectly thin and tender, these crepes can be customized with sweet or savory fillings and served at any meal. Easy to prepare and quick to cook, they offer a lighter alternative to traditional pancakes and are suitable for family gatherings or weekday meals.
Ingredients
Scale
Basic Crepe Batter
- 1 cup all-purpose flour
- 1 1/4 cups milk
- 2 large eggs
- 2 tablespoons melted butter
- 1/4 teaspoon salt
- 1 tablespoon sugar (optional, for sweet crepes)
Instructions
- Prepare the Batter: In a large bowl, whisk together the flour, eggs, milk, melted butter, sugar (if using), and salt until smooth and thin. Let the batter rest for 15-30 minutes to relax the gluten and prevent tearing during cooking.
- Heat the Pan: Preheat a non-stick skillet or crepe pan over medium heat. Lightly grease with butter or oil to prevent sticking without overwhelming the batter.
- Cook the Crepes: Pour about 1/4 cup of batter into the center of the pan, swirling immediately in a circular motion to evenly spread it into a thin layer. Cook for 1-2 minutes or until the edges start to lift and the underside turns golden brown.
- Flip Carefully: Using a thin spatula, gently flip the crepe and cook the other side for 30 seconds to 1 minute until lightly browned.
- Stack and Serve: Transfer the cooked crepes to a warm plate, stacking loosely with parchment paper in between to prevent sticking. Add your favorite fillings or toppings before serving.
Notes
- Use a batter thinner than traditional pancake batter, similar to heavy cream, for best results.
- Allow the batter to rest to create a tender texture.
- Maintain medium heat on the pan to avoid burning or undercooking.
- Use a non-stick pan to ease flipping and reduce oil use.
- Pour and swirl the batter quickly to create an even, thin crepe layer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Pan-frying
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 90
- Sugar: 1 g
- Sodium: 120 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: crepes, pancakes, breakfast, easy recipe, versatile, sweet and savory, thin pancakes, French cuisine
