Crepes are perfect for breakfast, lunch or dinner. In a word, they are versatile. These French-style street-food staple can be dressed up with sweet or savory toppings. They are great with fillings as fancy as can be.
I love making crepes because it is simple and the kids love it! These were actually one of the first things I learned in the kitchen as a little girl. It takes a little bit of practice to make the perfect thin pancake. Most all crepe recipes start with the same formula: milk, eggs, melted butter, flour and water. The additional ingredients are mostly to add flavor.
For more tender crepes, your batter should rest in the fridge for at least one hour. You will still have good results if you were to cook them right away.
Prep Time Cook Time Total Time
5 mins 15 mins 20 mins (Serves: 12)
- 1 cup flour
- 2 eggs
- 1 3/4 cup milk
- 1/2 cup sugar (dessert option. Use 2 tsp sugar for savory crepe)
- 1/2 tsp baking powder
- 1 tsp salt
- 1 1/2 tbsp melted butter
- optional: 1/4 tsp nutmeg
- Sift flour and mix all ingredients together.
- Option to use blender to mix ingredients together or use a bowl and whisk vigorously together until the batter is free from any lumps.
- Once batter is ready, use a non-stick pan or a well-seasoned cast iron pan.
- After the pan is heated, grease it with a tsp of butter for the first crepe.
- Add about one ounce of batter to the center of your pan, and swirl to fully cover the bottom of the pan. It should be uniformly thin.
- Cook crepe about 30 seconds on the first side. You’ll know it’s ready to flip when the edges start to lift from the pan. Carefully slide a spatula under the crepe and flip. Cook for another 10 seconds on the second side.
- Remove the crepe from the pan and onto a waiting plate and serve when ready.
For a sweet crepe, top with your favorite fruit or syrup. Fill savory crepes with vegetables, meat mixtures, or cheese.
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