Easy Crepes

You don't need any special pans to make these easy crepes! Serve these thin, delicate crepes with your favorite sweet or savory fillings for a delicious breakfast, dinner, or dessert.

Prep Time 5

Cook Time 20

Total Time 25

Servings crepes

Equipment

Ingredients

1 cup all-purpose flour
2 large eggs
1/2 cup milk
1/2 cup water
2 tablespoons unsalted butter melted, plus extra for the pan
1/4 teaspoon fine sea salt

US Customary - Metric

Instructions

Add all of the ingredients to a blender. Blend, starting on low and increasing the speed to high, just until the batter is smooth and well combined.
1 cup all-purpose flour, 2 large eggs, 1/2 cup milk, 1/2 cup water, 2 tablespoons unsalted butter, 1/4 teaspoon fine sea salt
Heat a 10-inch skillet or crepe pan over medium heat. Rub a small amount of butter across the bottom of the pan, then use a paper towel to evenly distribute the butter and remove the excess.
Pour 3-4 tablespoons of the crepe batter into the center of the pan. Immediately begin swirling and tilting the pan to spread the batter across the pan in a thin, even later.
Allow to cook for 1-2 minutes, or until the top appears dry and the bottom is very lightly golden. Flip and cook for another 30 seconds, until the second side is lightly golden.
Remove the crepe to a plate or wire rack. Repeat with the remaining batter, adding more butter to the pan as needed.
Serve crepes warm with your desired fillings.

Notes

Some filling suggestions include:
- Fresh berries and whipped cream
- Bananas and nutella or peanut butter
- Ham and cheese
- Sautéed spinach, mushrooms, onions, and garlic
If you do not have a blender, the crepe batter can be made by hand. Make sure to add the wet ingredients to the flour slowly, whisking well, to get the batter as smooth as possible.
If you prefer sweet crepes, you can add 1-3 tablespoons granulated sugar to the batter. For savory crepes, feel free to stir finely chopped fresh herbs into the batter just before cooking.
Batter can be made as early as the night before and stored, covered, in the refrigerator until ready to use. Cooked and cooled crepes can also be stacked with pieces of parchment paper between each layer and stored in a zip-top freezer bag in the refrigerator for up to three days or in the freezer for up to one month. Crepes can be reheated in a nonstick pan before serving.

Nutrition