Crepes are one of the most versatile and elegant breakfast or dessert options. Whether you prefer them sweet or savory, these thin, delicate pancakes can be filled, folded, or rolled with endless possibilities. The best part? Making crepes at home is incredibly simple, requiring just a handful of basic ingredients and a little technique.
If you’re looking for a no-fail crepe recipe that yields soft, pliable, and delicious crepes every time, this is the one for you. Perfect for breakfast, brunch, or even dessert, this recipe will quickly become a favorite in your kitchen!
Why You’ll Love This Recipe
- Simple Ingredients – You likely have all the ingredients in your kitchen already.
- Budget-Friendly – Costs just a few cents per crepe, making it an affordable treat.
- Make-Ahead Option – The batter can be prepared in advance and stored in the fridge for up to two days.
- Customizable – Sweet or savory, crepes can be filled with anything from fruit and whipped cream to ham and cheese.
Ingredients
- 1 cup all-purpose flour ($0.07)
- 1/2 tsp salt ($0.02)
- 2 large eggs, room temperature* ($0.46)
- 1 cup milk, warmed* ($0.20)
- 3 Tbsp melted butter ($0.33)
- 1/4 cup water ($0.00)
- 2 Tbsp cooking oil, for the skillet ($0.08)
Tip: Using room temperature eggs and warmed milk helps create a smooth batter with better consistency.
Kitchen Equipment Needed
- Mixing bowl
- Whisk or blender
- 10-inch non-stick skillet or crepe pan
- Measuring cups and spoons
- Ladle or measuring cup (for pouring batter)
- Spatula (for flipping crepes)
Instructions
- Prepare the Batter: In a large mixing bowl, whisk together the flour, salt, eggs, milk, melted butter, and water until a smooth, slightly thick batter forms.
- Let it Rest: Allow the batter to rest at room temperature for 30 minutes. For best results, you can also cover and refrigerate it for up to two days.
- Heat the Skillet: Place a 10-inch skillet over medium heat. Once hot, brush with about ½ tsp of cooking oil.
- Cook the Crepes:
- Pour about ⅓ cup of the batter into the skillet.
- Tilt the skillet in a circular motion to evenly spread the batter across the surface.
- Allow the batter to cook until mostly set, then flip and cook the second side until golden brown.
- Adjust heat as needed to prevent burning.
- Repeat & Serve: Continue cooking the remaining batter, adding more oil as needed. Stack crepes on a clean plate and cover with a towel to keep warm.
- Enjoy: Fill, fold, or roll the crepes with your favorite ingredients and serve immediately!
Tips for Perfect Crepes
- Blend the Batter: Using a blender instead of a whisk creates a smoother, lump-free batter.
- Resting Time is Key: Allowing the batter to rest improves texture and reduces bubbles.
- The Right Heat Level: Medium heat works best—too hot and the crepes will burn, too low and they’ll turn rubbery.
- Use a Non-Stick Pan: This helps achieve thin, delicate crepes without sticking.
- Thin Batter = Thin Crepes: If your batter is too thick, add a tablespoon of water or milk at a time to reach the right consistency.
Crepe Fillings & Variations
Sweet Crepes:
- Classic – Fresh berries, powdered sugar, and whipped cream.
- Chocolate Lover’s – Nutella and sliced bananas.
- Dessert-Inspired – Lemon juice and sugar, or caramel and apples.
Savory Crepes:
- Breakfast Crepe – Scrambled eggs, cheese, and ham.
- Spinach & Cheese – Sautéed spinach with ricotta or feta.
- Smoked Salmon – Cream cheese, smoked salmon, and capers.
How to Store Leftover Crepes
If you have extra crepes, they store well!
- Refrigerator: Stack crepes with parchment paper between each, wrap tightly, and store in the fridge for up to 3 days.
- Freezer: Stack with parchment paper, place in an airtight bag, and freeze for up to 2 months. To reheat, warm in a skillet or microwave.
FAQs
1. Can I make crepes ahead of time?
Yes! Crepes can be made in advance and stored in the fridge for up to three days or frozen for longer storage.
2. Why are my crepes breaking?
If your crepes are too dry, they may crack when folded. Try adding a bit more liquid to the batter to keep them pliable.
3. Can I make crepes without eggs?
Yes, you can substitute eggs with mashed bananas, applesauce, or a flax egg (1 Tbsp flaxseed meal + 3 Tbsp water per egg).
4. What’s the best way to flip crepes?
Use a thin spatula and gently slide it under the crepe before flipping. You can also use your fingers to help guide the edges.
5. Can I use whole wheat flour instead of all-purpose?
Yes! Whole wheat flour will make denser crepes, so you may need to add more liquid to the batter.
Food & Drink Pairings
- Sweet Crepes pair beautifully with coffee, tea, or a light sparkling wine.
- Savory Crepes go well with a crisp white wine, mimosas, or a light-bodied beer.
Final Thoughts
Making homemade crepes is easier than you think, and they can be customized to suit any craving. Whether you’re making them for breakfast, brunch, or dessert, this simple crepe recipe is a must-try.
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Happy cooking!
