Basic Crepes

Basic Crepes

Thin, delicate pancakes with lacy edges, ready for sweet or savory fillings.

Total 1 hr 5 min Makes 12 crepes Calories 120/serving

Dietary

Vegetarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This batter comes together in a blender or bowl and rests briefly to relax the gluten, yielding tender, pliable crepes. Cook them in a hot, lightly buttered skillet for a quick breakfast, dessert, or wrap base for savory fillings. A versatile foundation recipe worth keeping on hand.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 cups milk
  • 3 eggs
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, for cooking

Method

  1. In a blender or large bowl, combine the flour, milk, eggs, melted butter, sugar, salt, and vanilla extract. Blend or whisk until completely smooth, scraping down the sides as needed.

  2. Cover the batter and refrigerate for 30 minutes to let the flour hydrate and air bubbles settle, which helps the crepes cook up thin and tender.

  3. Heat a 9-inch nonstick skillet over medium heat and brush lightly with some of the cooking butter.

  4. Pour about 1/4 cup of batter into the center of the skillet, immediately tilting and swirling the pan to spread the batter into a thin, even circle.

  5. Cook until the edges look dry and lift easily and the underside is lightly golden, about 1 minute.

  6. Slide a thin spatula under the crepe, flip, and cook the second side until lightly golden in spots, about 30 seconds.

  7. Transfer the crepe to a plate and repeat with the remaining batter, brushing the skillet with more butter as needed and stacking finished crepes with parchment or wax paper between them.

  8. Serve warm, filled or topped as desired.

Rate this recipe

★ 4.0 (1)

Basic Crepes

This batter comes together in a blender or bowl and rests briefly to relax the gluten, yielding tender, pliable crepes. Cook them in a hot, lightly buttered skillet for a quick breakfast, dessert, or wrap base for savory fillings. A versatile foundation recipe worth keeping on hand.

1 hr 5 min 12 crepes 120 cal

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 cups milk
  • 3 eggs
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, for cooking

Method

  1. 1

    In a blender or large bowl, combine the flour, milk, eggs, melted butter, sugar, salt, and vanilla extract. Blend or whisk until completely smooth, scraping down the sides as needed.

  2. 2

    Cover the batter and refrigerate for 30 minutes to let the flour hydrate and air bubbles settle, which helps the crepes cook up thin and tender.

  3. 3

    Heat a 9-inch nonstick skillet over medium heat and brush lightly with some of the cooking butter.

  4. 4

    Pour about 1/4 cup of batter into the center of the skillet, immediately tilting and swirling the pan to spread the batter into a thin, even circle.

  5. 5

    Cook until the edges look dry and lift easily and the underside is lightly golden, about 1 minute.

  6. 6

    Slide a thin spatula under the crepe, flip, and cook the second side until lightly golden in spots, about 30 seconds.

  7. 7

    Transfer the crepe to a plate and repeat with the remaining batter, brushing the skillet with more butter as needed and stacking finished crepes with parchment or wax paper between them.

  8. 8

    Serve warm, filled or topped as desired.