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Homemade Crepes Recipe

Homemade Crepes Recipe
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★★★★★

5 from 18 reviews

Delightfully thin and tender homemade crepes made with simple ingredients like flour, eggs, milk, and butter. Perfect for breakfast or dessert, these versatile crepes can be filled with sweet or savory toppings and folded for an elegant presentation. This recipe guides you through making smooth batter, cooking crepes to perfection, and serving them warm or at room temperature.

Ingredients

Scale

Crepe Batter

  • 3 Tablespoons (43g) unsalted butter, melted and cooled
  • 1 cup (125g) all-purpose flour, spooned & leveled
  • 1 Tablespoon granulated sugar
  • 1/8 teaspoon salt
  • 3/4 cup (180ml) whole milk, at room temperature
  • 1/2 cup (120ml) water, at room temperature
  • 2 large eggs, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 3–4 Tablespoons (43g to 56g) unsalted butter, for greasing the pan

Instructions

  1. Prepare Butter: Melt 3 tablespoons of unsalted butter either in the microwave or on the stove. Let it cool for about 5 minutes before mixing it into the batter to avoid cooking the eggs.
  2. Make the Batter: In a blender or food processor, combine the cooled melted butter, all-purpose flour, sugar, salt, whole milk, water, eggs, and vanilla extract. Blend on medium-high speed for 20–30 seconds until the batter is silky smooth and cream-like in consistency. If you don’t have a blender, whisk all ingredients vigorously in a large bowl until smooth.
  3. Chill the Batter: Transfer the batter to a medium bowl and cover tightly. Chill in the refrigerator for 30–60 minutes or up to 1 day. If the batter separates once chilled, give it a quick stir before cooking.
  4. Heat the Pan: Place an 8-inch skillet over medium heat and generously grease it with some of the reserved butter. Make sure the pan is hot before adding the batter.
  5. Cook the Crepes: Pour 3–4 tablespoons of batter into the center of the pan. Immediately tilt and swirl the pan to spread the batter as thinly as possible. Cook for 1–2 minutes until the bottom is set and lightly golden. Flip carefully and cook the other side for 30 seconds until set. Transfer the cooked crepe to a plate.
  6. Repeat: Butter the pan between crepes and continue cooking with the remaining batter, stacking cooked crepes with parchment paper between them to prevent sticking, if desired.
  7. Fill and Serve: Serve crepes warm or at room temperature. Spoon your favorite filling in the center, then fold the sides over. Add toppings like melted chocolate, powdered sugar, or savory sauces such as pesto or hollandaise for extra flavor.
  8. Storage and Reheating: Store leftover unfilled crepes in an airtight container in the refrigerator for up to 1 day or freeze for up to 1 month. Freeze them separated by parchment paper and thaw at room temperature before reheating gently in a warm pan or microwave before filling.

Notes

  • Ensure all ingredients are at room temperature for the smoothest batter consistency and best texture.
  • Do not overcook the crepes to avoid a rubbery texture; flip as soon as the edges set and the bottom is lightly golden.
  • If batter separates after chilling, a quick stir will recombine it properly.
  • Use an 8-inch skillet for optimal crepe size and thinness, but you can use a larger pan if needed.
  • Fillings can be sweet (e.g., Nutella, jam, fresh fruit) or savory (e.g., cheese, ham, vegetables) based on preference.
  • For gluten-free crepes, substitute all-purpose flour with a gluten-free flour blend.

Nutrition

Keywords: homemade crepes, thin crepes, French crepes, crepe recipe, easy crepes, breakfast crepes, dessert crepes

Find it online: https://kitchenbyclara.com/homemade-crepes-recipe/