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featured crepes.

Crepes Recipe

Course: Breakfast
Cuisine: French
Prep Time: 5 minutes
Cook Time: 5 minutes
Rest Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8 crepes
Calories: 128kcal
You will need to work on a little wristwork and know your angles to perfect the circular and thin layers crepes are known for.
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Equipment

  • Kitchen Scale (optional)
  • High Powered Blender (click for my favorite)

Ingredients

  • cups whole milk 284 grams
  • 1 cup all-purpose flour 120 grams
  • 2 large eggs 100 grams
  • 2 tablespoons butter 28 grams, melted (¼ stick), plus more to grease the pan
  • 1 tablespoon granulated sugar 13 grams
  • 1 teaspoon pure vanilla extract 4 grams

Instructions

  • Add all of the ingredients to your blender. Blend on medium speed for 30 seconds. Scrape down the sides of the blender, making sure no large lumps of flour stick to the edges. Blend for an additional 30 seconds.
    1¼ cups whole milk, 1 cup all-purpose flour, 2 large eggs, 2 tablespoons butter, 1 tablespoon granulated sugar, 1 teaspoon pure vanilla extract
    overhead view of crepe batter in a blender.
  • Transfer the crepe batter to the fridge to rest for 1 hour. This will help ensure that you have strong, yet soft crepes but it is optional so if you’re in a hurry-- feel free to skip it!
  • Once the batter has rested, heat a large nonstick skillet over medium heat. Add a small pat of butter (about ½ tablespoon) and swirl it around the pan.
  • Once the butter has melted, add ¼ cup of crepe batter to the center of the pan.
  • Immediately once you’ve added the batter, hold the pan at a 45 degree angle and swirl your wrist in a circle. This should help the crepe batter spread into a thin, even layer. Trust me, it takes some practice, but just keep swirling!
  • Cook the crepe for 1-2 minutes per side, or until it is golden brown on both sides.
  • Transfer the crepe to a plate and repeat steps 3-6 with the remaining batter, adding more butter to the pan between each crepe.
  • Garnish the crepes with your choice of topping and enjoy warm or at room temperature.

Video

Notes

  • Chilling the crepe batter for at least 30-60 minutes and up to 24 hours is an optional step, but allows the flavors to develop and lets the flour fully hydrate.
  • The best part of crepes is their lacy and buttery crisp edges. To best achieve this, add more butter to the pan between each crepe. 
  • Pour the batter into the center of the hot pan. Pick the pan up by the handle and swirl it so the batter spreads nice and thin across the whole surface of the pan. as far out as it can go. The thinner the crepe, the better the taste!
  • Crepes can either be served rolled or folded into triangles-- either way is delicious!
  • Crepes can be used for virtually any meal from breakfast to dinner-- including dessert. The possibilities are endless!
  • My favorite breakfast combination is fresh fruit and whipped cream, my favorite lunch combination is brie and sautéed mushrooms, and my favorite dessert crepe is stuffed with Nutella!
Storage: Store crepes in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 4 months.

Nutrition

Serving: 1crepe | Calories: 128kcal | Carbohydrates: 15g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 31mg | Potassium: 91mg | Fiber: 1g | Sugar: 3g | Vitamin A: 209IU | Calcium: 56mg | Iron: 1mg