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Easy Crepe Recipe

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★★★★★

4.7 from 64 reviews

This easy crepe recipe produces thin, delicate French-style pancakes perfect for breakfast, brunch, or dessert. The batter is simple to prepare with basic ingredients like flour, milk, eggs, and butter, then cooked in a non-stick pan to golden perfection. Crepes can be filled with sweet or savory fillings and served stacked or rolled, making them a versatile and delicious treat.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 1/4 cups milk
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted

For Cooking

  • Butter or cooking spray, for greasing the pan

Instructions

  1. Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt to combine evenly.
  2. Add milk gradually: Slowly pour in about half the milk, whisking constantly to prevent lumps. Continue adding the remaining milk while whisking until the batter is smooth.
  3. Incorporate eggs: Crack the eggs into the bowl and whisk thoroughly until the batter is smooth and slightly thinner than pancake batter. Add extra milk if needed to adjust consistency.
  4. Add melted butter: Pour in the cooled melted butter and whisk until fully combined, ensuring the butter isn’t hot to avoid cooking the eggs.
  5. Rest the batter: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to overnight to allow the batter to rest and improve texture.
  6. Heat the pan: Warm a lightly oiled griddle or non-stick frying pan over medium heat. Test readiness by flicking a drop of water; it should sizzle and evaporate quickly.
  7. Grease the pan: Lightly coat the pan with butter or cooking spray to prevent sticking.
  8. Pour and spread batter: Remove the pan from heat, pour about 1/4 cup of batter into the center, then immediately swirl to spread the batter into a thin, even circle.
  9. Cook first side: Return the pan to heat and cook for 1-2 minutes until the edges lift and the bottom is lightly golden brown.
  10. Flip the crepe: Using a thin spatula, carefully turn the crepe over.
  11. Cook second side: Cook for another 30-60 seconds until lightly golden on the other side.
  12. Remove and stack: Transfer the crepe to a plate. You can stack crepes with parchment paper between them to keep warm.
  13. Repeat: Continue cooking the remaining batter, greasing the pan as needed and adjusting heat to prevent burning.

Notes

  • Allowing the batter to rest helps produce tender, flexible crepes.
  • If the batter is too thick, add a little more milk to thin it out.
  • Use a non-stick pan or well-seasoned crepe pan for easier flipping.
  • Crepes can be filled with savory options like ham and cheese or sweet fillings such as Nutella and fruit.
  • Stack crepes with parchment paper between to prevent sticking and keep warm.

Keywords: crepe, easy crepe, French crepe recipe, thin pancakes, breakfast crepes, simple crepes, crepe batter, crepe recipe

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