This basic crepe recipe is easy to make for either sweet or savory fillings. Enjoy these light and buttery treats for breakfast, dinner, or dessert.
- Serves: 20 persons
- 1cup/130 grams all-purpose flour
- 1cup whole milk
- ½cup water
- 3tablespoons butter, melted
- ¼teaspoon kosher salt, or 1/8 teaspoon table salt
- Optional: 1 tablespoon sugar, for sweet crepes
- Optional: 1 teaspoon vanilla extract , for sweet crepes
- Butter, oil, or cooking spray, to grease the pan
Step 1Gather the ingredients. Heat the oven to 300 F if you want to keep the crepes warm as you cook.
Step 2Combine the flour, eggs, milk, water, melted butter, sugar (if using), vanilla (if using), and salt in a blender and blend until smooth, about 20 seconds.
Step 3The batter should be fairly thin and pourable but still creamy. If it is a little too thick, add tiny amounts of milk until you reach the right consistency. Let the batter rest in the refrigerator for 30 minutes. This is an important step, so don't skip it.
Step 4Heat a 9- to 12-inch crepe pan or nonstick pan over medium heat and coat with a small amount of butter or oil, or just spray it with some cooking spray.
Step 5Let the pan get hot for about 30 seconds then pour a small amount of crepe batter onto the center of the pan. You want to create a thin, even layer in the pan. About 1/4 cup to 1/3 cup should be the right amount for most pans.
Step 6Quickly swirl the pan around so that the crepe batter coats the whole pan, right up to the edges.
Step 7Cook the crepe for about 30 seconds. The thin batter cooks quickly. You can check for browning by gently lifting with a spatula.
Step 8Flip the crepe, let it cook for about 10 more seconds, and then remove to a cutting board or plate. (If you want to keep them warm, transfer them to a parchment paper-lined baking sheet in a low oven.)