Description
Learn how to make classic crepes, a versatile and easy French-style pancake perfect for any meal. This recipe yields tender, thin crepes that can be filled with sweet or savory options.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
Instructions
- In a large bowl, whisk together the all-purpose flour and eggs.
- Gradually add the milk and water, stirring until the batter is smooth.
- Mix in the salt and melted butter until fully incorporated.
- Heat a lightly oiled non-stick skillet over medium-high heat.
- Pour about 1/4 cup of crepe batter into the pan, tilting to spread evenly.
- Cook for about 2 minutes until the bottom is light golden.
- Flip the crepe and cook the other side for 1 minute.
- Repeat with the remaining batter, stacking the crepes as you go.
Notes
- For sweet crepes, add 1 teaspoon of vanilla extract and 1 tablespoon of sugar to the batter.
- For savory crepes, mix in chopped fresh herbs like parsley or chives into the batter.
- To make gluten-free crepes, substitute all-purpose flour with buckwheat flour or a gluten-free flour blend.
- Store leftover crepes by stacking them with parchment paper between layers, wrapping them, and refrigerating for up to 3 days or freezing for up to 2 months.
- Reheat crepes in a skillet over low heat or microwave for 10-15 seconds each.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert, Main Course
- Method: Pan-Frying
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 110
- Sugar: 2g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0.5g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg