Crepes

Crepes

Thin, delicate pancakes with lacy edges, pliable enough to fold around 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

These French-style crepes rely on a thin, rested batter and a hot, lightly greased pan to achieve their signature lace-edged texture. Versatile enough for breakfast, dessert, or a light lunch, they can be filled with fruit, chocolate, cheese, or ham. A short rest period lets the flour fully hydrate, resulting in a tender, tear-resistant crepe.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 3 large eggs
  • 2 cups whole milk
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter, for greasing the pan

Method

  1. In a large bowl, whisk together the flour, sugar, and salt.

  2. In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract until combined.

  3. Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth and free of lumps.

  4. Cover the batter and refrigerate to rest, allowing the flour to fully hydrate.

  5. Heat a 9-inch nonstick skillet or crepe pan over medium heat and lightly butter the surface.

  6. Pour about 1/4 cup of batter into the center of the pan, immediately tilting and swirling to coat the bottom in a thin, even layer.

  7. Cook until the edges lift and turn golden and the surface looks set, about 1 minute.

  8. Slide a thin spatula under the crepe, flip, and cook the other side until lightly golden, about 30 seconds.

  9. Transfer the crepe to a plate and repeat with the remaining batter, re-buttering the pan as needed and stacking cooked crepes with parchment between them.

  10. Fill or top the crepes as desired and serve warm.

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    Crepes

    These French-style crepes rely on a thin, rested batter and a hot, lightly greased pan to achieve their signature lace-edged texture. Versatile enough for breakfast, dessert, or a light lunch, they can be filled with fruit, chocolate, cheese, or ham. A short rest period lets the flour fully hydrate, resulting in a tender, tear-resistant crepe.

    1 hr 5 min 12 crepes 120 cal

    Ingredients

    • 1 1/2 cups all-purpose flour
    • 2 tablespoons granulated sugar
    • 1/4 teaspoon salt
    • 3 large eggs
    • 2 cups whole milk
    • 3 tablespoons unsalted butter, melted
    • 1 teaspoon vanilla extract
    • 1 tablespoon unsalted butter, for greasing the pan

    Method

    1. 1

      In a large bowl, whisk together the flour, sugar, and salt.

    2. 2

      In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract until combined.

    3. 3

      Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth and free of lumps.

    4. 4

      Cover the batter and refrigerate to rest, allowing the flour to fully hydrate.

    5. 5

      Heat a 9-inch nonstick skillet or crepe pan over medium heat and lightly butter the surface.

    6. 6

      Pour about 1/4 cup of batter into the center of the pan, immediately tilting and swirling to coat the bottom in a thin, even layer.

    7. 7

      Cook until the edges lift and turn golden and the surface looks set, about 1 minute.

    8. 8

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

    9. 9

      Transfer the crepe to a plate and repeat with the remaining batter, re-buttering the pan as needed and stacking cooked crepes with parchment between them.

    10. 10

      Fill or top the crepes as desired and serve warm.