Crepe

Crepes are thin, delicate pancakes that originate from France and have become a versatile dish enjoyed around the world. Whether served sweet or savory, they are the perfect canvas for a wide range of fillings—from Nutella and fruits to cheese and meats—making them ideal for breakfast, brunch, or dessert.

Why You’ll Love This Recipe

This crepe recipe is easy to master and incredibly flexible. The batter comes together quickly with simple pantry ingredients and yields soft, tender crepes that can be filled with your choice of sweet or savory ingredients. They’re elegant, customizable, and perfect for special occasions or everyday enjoyment.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour
• Large eggs
• Milk
• Water
• Unsalted butter (melted)
• Sugar (optional, for sweet crepes)
• Salt
• Butter or oil (for the pan)

Directions

1. In a mixing bowl, whisk together flour and eggs.
2. Gradually add in the milk and water, stirring to combine until smooth.
3. Add melted butter, a pinch of salt, and sugar if making sweet crepes. Whisk until the batter is smooth and lump-free.
4. Heat a lightly oiled non-stick skillet over medium-high heat.
5. Pour about 1/4 cup of batter into the pan, tilting it in a circular motion to evenly coat the surface.
6. Cook for 1–2 minutes or until the bottom is lightly browned.
7. Flip and cook for another 30 seconds to 1 minute.
8. Transfer to a plate and repeat with remaining batter.
9. Fill and roll or fold crepes with your choice of toppings.

Servings and timing

This recipe yields approximately 8 crepes and takes about 20–25 minutes total, including preparation and cooking time.

Variations

• Sweet Fillings: Nutella, fresh berries, banana slices, whipped cream, or jam.
• Savory Fillings: Ham and cheese, sautéed mushrooms, spinach and feta, or smoked salmon and cream cheese.
• Vegan Option: Substitute eggs with flax eggs and use plant-based milk and butter.
• Gluten-Free: Use a gluten-free flour blend suitable for baking.

Storage/Reheating

Store cooked crepes in a stack, separated by parchment paper, in an airtight container in the refrigerator for up to 3 days. Reheat in a non-stick pan over low heat for 30–60 seconds or in the microwave for 15–20 seconds. They can also be frozen for up to 2 months.

FAQs

Can I make the crepe batter ahead of time?

Yes, the batter can be made and refrigerated for up to 24 hours. Stir well before using.

Do I need a special pan for crepes?

No, a non-stick skillet works well. A crepe pan or electric crepe maker is optional.

How thin should the batter be?

Crepe batter should be thinner than pancake batter, similar to heavy cream in consistency.

Why are my crepes tearing?

Ensure the pan is hot and the batter is well mixed. Overcooking or undercooking can also cause tearing.

Can I freeze crepes?

Yes, freeze with parchment paper between each crepe. Thaw and reheat before using.

How do I prevent lumps in the batter?

Sift the flour before mixing, or use a blender for a smooth consistency.

Can I use whole wheat flour?

Yes, though the texture will be slightly heartier. You may need to adjust liquid levels.

What is the best way to fill and fold crepes?

Fill lightly, then either roll them or fold into quarters for easy handling and presentation.

Are crepes and pancakes the same?

No, crepes are thinner and do not contain baking powder, resulting in a delicate texture.

Can I make savory and sweet crepes with the same batter?

Yes, simply omit the sugar for a neutral batter suitable for both types.

Conclusion

Crepes are an elegant and adaptable dish that can be tailored to suit any palate. Whether filled with decadent chocolate and fruit or savory cheeses and vegetables, they offer a world of culinary possibilities. Once you master the basic recipe, you’ll find endless reasons to enjoy these delicate delights again and again.

Crepe

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Delicate, thin pancakes that can be filled with sweet or savory ingredients for a versatile treat.

• Author: Emma Harper
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 8–10 crepes 1x
• Category: Breakfast
• Method: Pan-Fry
• Cuisine: French
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 2 tbsp unsalted butter, melted
• 1/4 tsp salt
• 1 tsp vanilla extract or 1 tbsp sugar (optional, for sweet crepes)

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Instructions

1. In a mixing bowl, whisk together flour, eggs, milk, water, melted butter, salt, and vanilla or sugar (if using) until smooth.
2. Let the batter rest for 15 minutes to improve texture.
3. Heat a non-stick skillet over medium heat and lightly butter it.
4. Pour a small amount of batter into the pan, swirling to evenly coat the surface.
5. Cook for 1–2 minutes until the edges begin to lift, then flip and cook another minute.
6. Stack finished crepes on a plate and cover to keep warm. Fill as desired and serve.

Notes

• Sweet filling ideas: Nutella, fresh fruit, whipped cream, or jam.
• Savory filling ideas: ham and cheese, sautéed spinach and feta.
• Add cocoa powder or spices like cinnamon for flavored crepes.
• Store stacked crepes separated by parchment in foil for up to 2 days in the fridge.
• Reheat in a warm skillet or microwave the stack covered with a damp towel.

Nutrition

• Serving Size: 1 crepe
• Calories: 110
• Sugar: 2g
• Sodium: 90mg
• Fat: 5g
• Saturated Fat: 2g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 45mg