Crepes are a beloved French staple known for their thin, delicate texture and versatility. They can be served sweet or savory, making them perfect for breakfast, brunch, lunch, or even dessert. Whether you like your crepes filled with Nutella and bananas or with ham and cheese, this easy-to-follow recipe will help you master the art of making crepes at home.
Ingredients for Basic Crepes:
- 1 cup (120g) all-purpose flour
- 2 large eggs
- 1 1/4 cups (300ml) milk
- 2 tablespoons melted butter (plus more for the pan)
- 1 tablespoon sugar (for sweet crepes; omit for savory crepes)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional, for sweet crepes)
- A pinch of ground cinnamon (optional, for sweet crepes)
Step-by-Step Instructions:
1. Prepare the Batter:
- Mix Dry Ingredients: In a medium mixing bowl, sift together the flour, sugar (if making sweet crepes), and salt. Set aside.
- Whisk Wet Ingredients: In a separate bowl, whisk together the eggs and milk until smooth.
- Combine Wet and Dry Ingredients: Slowly pour the wet ingredients into the bowl of dry ingredients while whisking constantly to avoid lumps. Keep stirring until the batter is smooth and lump-free.
- Add Butter and Flavorings: Stir in the melted butter, vanilla extract (for sweet crepes), and cinnamon if using. The batter should be the consistency of heavy cream—thin, but not watery. If the batter seems too thick, add a little more milk.
- Let the Batter Rest: Cover the bowl and let the batter rest for at least 30 minutes at room temperature (or refrigerate for up to 2 hours). This helps the flour absorb the liquid and results in more tender crepes.
2. Cook the Crepes:
- Heat the Pan: Place a non-stick crepe pan or a medium-sized frying pan over medium heat. Add a small amount of butter to the pan and let it melt. Wipe away any excess with a paper towel.
- Pour the Batter: Stir the batter again to ensure it’s well-mixed. Pour about 1/4 cup of batter into the center of the pan. Quickly tilt and swirl the pan in a circular motion to spread the batter evenly and thinly across the surface.
- Cook the Crepe: Let the crepe cook for about 1-2 minutes, or until the edges start to lift and the bottom is lightly golden brown. Use a spatula to gently flip the crepe and cook the other side for another 30 seconds to 1 minute.
- Remove and Stack: Transfer the cooked crepe to a plate and cover with a clean kitchen towel to keep it warm. Repeat with the remaining batter, adding more butter to the pan as needed.