French Crepes

By Ellie

6 Person

16 Minutes

0 Calories

If you've ever wanted to know how to make crepes, this easy Crepes Recipe results in the most wonderfully thin, delicate crepes that can be be made sweet or savory in a blender and served for breakfast, brunch, lunch, dinner, or dessert. They are even a great make-ahead option and freeze well! I'm sharing how to make crepes and all my crepe tips and filling ideas for the best French crepes!

Ingredients

3 tbsp. salted butter, melted
1 tsp. vanilla
2 1/2 tbsp. granulated sugar
1 cup all-purpose flour
1/2 cup water
3/4 cup milk
2 large eggs

Method

01

Combine all of the ingredients in a blender and pulse for 10 seconds until smooth. Let the batter rest for 10 minutes (or up to 48 hours in the fridge).
02

Heat a crepe pan or nonstick pan over medium heat. You may need to add a little butter to the pan and swirl it to coat the bottom before cooking your first crepe.
03

Pour about 1/4 cup of batter into the hot pan, tilting and swirling the pan while pouring, to cover the bottom of the pan in a thin, even layer of crepe batter. Let it cook for about 30 seconds until lightly browned around the edges and the top has lost its glossy wet sheen, then carefully flip with a crepe spatula or other flat tool and cook on the other side for about 10 seconds. Remove to a plate and repeat with remaining crepe batter.
04

Serve with your favorite crepe fillings.

Related Tags

French Crepes

3.5

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Prep Time 6 Mins
Cook Time 10 Mins
Total Time 16 Mins

02 Ingredients

3 tbsp. salted butter, melted

1 tsp. vanilla

2 1/2 tbsp. granulated sugar

1 cup all-purpose flour

1/2 cup water

3/4 cup milk

2 large eggs

03 Method

Step 1

Combine all of the ingredients in a blender and pulse for 10 seconds until smooth. Let the batter rest for 10 minutes (or up to 48 hours in the fridge).

Step 2

Heat a crepe pan or nonstick pan over medium heat. You may need to add a little butter to the pan and swirl it to coat the bottom before cooking your first crepe.

Step 3

Pour about 1/4 cup of batter into the hot pan, tilting and swirling the pan while pouring, to cover the bottom of the pan in a thin, even layer of crepe batter. Let it cook for about 30 seconds until lightly browned around the edges and the top has lost its glossy wet sheen, then carefully flip with a crepe spatula or other flat tool and cook on the other side for about 10 seconds. Remove to a plate and repeat with remaining crepe batter.

Step 4

Serve with your favorite crepe fillings.

04 Author