Name: Easy Crepe Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 45 min
Cuisine: French
Ingredients: 1 cup all-purpose flour; 1 tablespoon granulated sugar; 1/4 teaspoon salt; 1 1/4 cups milk; 2 large eggs; 2 tablespoons unsalted butter, melted; Butter or cooking spray, for greasing the pan

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Introduction

Easy crepes are a versatile and delicious treat perfect for any time of day. Thin, tender, and simple to make, they can be filled with sweet or savory ingredients to suit your mood.

Three thin golden-brown crepes are folded into triangular shapes and placed side by side on a white plate. The crepes are drizzled with dark chocolate sauce in thin lines running diagonally across them. Scattered over the crepes and plate are fresh red raspberries, bright red strawberries cut in halves, and plump blue blueberries, adding vibrant color. A light dusting of white powdered sugar covers the crepes, berries, and plate edges. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1 1/4 cups milk
2 large eggs
2 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
1/4 teaspoon salt
Butter or cooking spray, for greasing the pan

Instructions

Step 1: In a large mixing bowl, whisk together the flour, sugar, and salt.
Step 2: Gradually pour in the milk, whisking constantly to avoid lumps. Start with about half the milk and whisk until smooth. Then add the remaining milk and continue whisking.
Step 3: Crack in the eggs and whisk until fully incorporated. The batter should be smooth and slightly thinner than pancake batter. If it seems too thick, add a tablespoon or two more milk until you reach the desired consistency.
Step 4: Pour in the melted butter and whisk until completely combined. Ensure the butter is not too hot to avoid cooking the eggs.
Step 5: Cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes, or up to overnight for best results.
Step 6: Heat a lightly oiled griddle or non-stick frying pan over medium heat. The pan is ready when a drop of water sizzles and evaporates quickly.
Step 7: Lightly grease the pan with butter or cooking spray.
Step 8: Lift the pan off the heat and pour about 1/4 cup of batter into the center. Immediately swirl the pan to spread the batter evenly into a thin circle.
Step 9: Return the pan to the heat and cook for 1-2 minutes, until the edges begin to lift and the bottom turns lightly golden.
Step 10: Carefully flip the crepe using a thin spatula.
Step 11: Cook for an additional 30-60 seconds, until the second side is lightly golden.
Step 12: Remove the crepe from the pan and place it on a plate. Stack crepes with parchment paper between to keep warm if desired.
Step 13: Repeat greasing the pan and cooking with the remaining batter, adjusting heat as needed to prevent burning.

Tips & Variations

For gluten-free crepes, substitute the all-purpose flour with a gluten-free flour blend.
Add a splash of vanilla extract or a pinch of cinnamon to the batter for extra flavor.
Use savory fillings like ham and cheese or sautéed mushrooms for a delicious meal option.
Resting the batter overnight improves texture and makes the crepes more tender.

Storage

Store cooked crepes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a dry skillet over low heat or in the microwave wrapped in a damp paper towel to prevent drying out.

How to Serve

A white plate holds four folded crepes arranged in a row, each crepe showing a light golden brown color with a soft, slightly lacy texture. Dark chocolate sauce is drizzled in thick, even lines across the crepes from top left to bottom right. Fresh red raspberries, blueberries, and whole strawberries are placed on and around the crepes, adding bright red and deep blue pops of color. Small green leaves are sprinkled over the top, and a light dusting of powdered sugar covers the crepes and the plate’s edges. The dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze crepes?

Yes, crepes freeze well. Place parchment paper between each crepe, stack them, and freeze in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.

How do I prevent crepes from sticking to the pan?

Use a non-stick skillet or well-seasoned pan and lightly grease with butter or cooking spray before each crepe. Make sure the pan is properly heated before pouring the batter.