How To Make Crepes (Best Crepe Recipe!)
Servings: 9 crepes
Ingredients
- 1 cup (125g) all-purpose flour spooned and leveled
- 1 ¼ cups (300g) milk
- 3 large eggs
- 2 tablespoons sugar
- 2 tablespoons melted butter or vegetable oil
- pinch of salt
Instructions
- Prepare the crepe batter: Simply mix all the ingredients. You can do that with a blender, hand(immersion) blender, hand mixer, food processor, or even by hand (with a whisk). I prefer to mix the batter with a hand blender – it's the quickest way to mix the ingredients and the batter is more smooth. If you’ll whisk the batter by hand it will have small lumps, but this is also ok and your crepes will be fine (try to add flour gradually while you are whisking).
- Leave the batter to rest: Cover the bowl with plastic foil or a kitchen cloth and leave it on the counter for about 30 minutes. This is optional but it makes cooking crepes a little bit easier.
- Cook the crepes:
- Whisk the crepe batter before using. Add a small amount of butter (about 1/2 teaspoon) to a non-stick skillet/pancake pan and heat the butter over medium heat (high heat if you don’t have a powerful stovetop) until it’s melted and the pan is well-heated. Spread the butter with a spatula all over the pan.
- Keeping the pan in your left hand (not on the burner) and the bowl with batter in your right hand, pour a small amount of batter into the pan, tilting and swirling the pan until a thin layer of batter coats the bottom of the pan. You can also pour in the batter with a measuring cup (1/4 cup) or with a ladle if that’s more convenient for you, although the amount of batter needed will vary depending on the size of the pan.
- Cook the crepe for about 30 seconds or until the edges are looking dry and the bottom is light brown (lift the crepe with a spatula to check).
- Loosen the edges of the crepe with a flexible silicone spatula (making sure it's not sticking to the pan), slide the spatula under the crepe, and flip it over.
- Cook on the other side just briefly, for about 10 seconds, until set. Transfer to a plate. Repeat with the remaining batter (I like to butter the pan between each crepe, but you can also use it just before the first crepe).
- Enjoy!
Video
Notes
- Cooking temperature: it will depend on how powerful your stovetop is. If your stovetop is quite powerful, cook them over medium heat. If it's not, cook them over high heat.
- Ingredient notes:
- you can use any milk, also plant-based milk
- instead of butter, you can use coconut oil or other vegetable oil such as canola oil
- sugar – you can use any type of sugar: white sugar, brown sugar, or sugar alternatives such as xylitol. If you’re making savory crepes you can omit it or add just 1/2 tsp
- How to store crepe batter: you can store it in the fridge for up to 24 hours, whisk well before using.
- How to store cooked crepes: Crepes reheat well. Layer each crepe between parchment paper (to keep them from sticking together), then wrap the whole stack tightly in plastic foil. If they're not wrapped properly they will dry out and be crumbly. Reheat them in a dry non-stick pan until warm or in a microwave. Crepes can be also stacked on each other without the parchment paper in between but you need to leave them on the counter for 15-30 minutes to warm up – they will be easier to separate and less prone to tearing.
- How to measure flour: Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife.
- Calories = 1 crepe (1/9 of the recipe). This is only an estimate!
- The recipe yields 9 (9-inch/23cm) crepes.
Nutrition
Calories: 124kcal