By combining the ingredients in a blender and mixing for 20 seconds, you’ll be ready to impress your loved ones with delicate, golden-brown crepes to bring a taste of France to your kitchen. For more delicious breakfast recipes, try my quiche Lorraine recipe, eggs benedict recipe, and French toast.
What You Need To Make This Recipe
Eggs — use the most flavorful eggs you can for this recipe. Because the ingredients are so simple, a good quality egg will add a lot of flavor to the batter. Whole milk — whole milk adds richness, but you are welcome to swap in any other dairy or plant-based milk you prefer. Unsalted butter & salt — if you only have salted butter on hand, omit the added salt. You’re also welcome to use vegan butter if you prefer to stay dairy-free. Vanilla extract — for warmth and richness. If you’re making savory crepes, feel free to omit it.
How To Make Crepes
- Combine the eggs, flour, milk, flour, water, melted butter, vanilla extract, and salt in a large mixing bowl or blender.
- Whisk well, or blend for about 20-30 seconds, until the batter is smooth.
- Pour the batter into a bowl, then cover with plastic wrap and chill for at least 1 hour or up to 4 hours.
- Heat an 8-inch nonstick skillet or crepe pan over medium heat. Brush the skillet lightly with butter.
- Pour 3 tablespoons of the batter into the center of the pan and immediately rotate the pan to coat the bottom evenly, or use a wooden crepe spreading to thin out the batter. Cook the thin crepe until light golden brown on the bottom, 30 to 45 seconds.
- Flip the crepe and cook until lightly browned on the second side, 10 to 15 seconds. Transfer the crepe to a large plate and cover it with a clean kitchen towel to keep warm. Repeat the process with the remaining batter, greasing the skillet with butter between each crepe. Serve the crepes warm with fresh fruit, nutella, whipped cream, or powdered sugar.
Pro Tips For Making This Recipe
Start with room temperature ingredients, especially the milk and the eggs. You don’t want the melted butter to seize when it hits the cold liquid! Let the crepe batter rest before cooking to allow the flour to fully hydrate for a more tender texture. If you skip this step, the delicate crepes can turn into rubbery ones. Work quickly! As soon as the batter is poured you’ll need to spread the crepe out either using a wooden crepe tool like in the photos above, or simply by tilting the pan. Try to smooth it into a circle but don’t worry about it being perfect — in this moment speed is key. The first is great practice. I don’t know why, but the first crepe (or pancake!) is always the least attractive of the bunch. Don’t fret! Just keep on practicing, and you’ll have golden-brown circles of deliciousness by the end. If using a crepe pan and spreader, make sure the pan is well buttered, and you soak the wooden spreader in water before spreading the batter. Otherwise, the batter will stick tot the spreader and the pan. If you’re serving a crowd, you can keep your cooked crepes warm by either covering them with a lid, tenting them with foil, or keeping them on a baking sheet in the oven at 200F as you continue to make the rest of the batch. Alternatively, feel free to make them several days in advance and separate the stack with pieces of parchment before refrigerating. To reheat, use the oven or a brief spell in a warmed pan.
If you’ve tried this Crepes Recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
