Crepes
Learn how to make perfect crepes at home with this easy recipe! Enjoy them sweet or savory for breakfast, brunch, or dessert.
Make it Easier (Shortcuts):
- Use a pre-made crepe mix.
- Skip the resting time for the batter if you’re in a rush, though the texture may be slightly less tender.
Add More Flavor (Enhancements):
- Add a tablespoon of orange zest to the batter for a citrusy twist.
- Use brown butter instead of regular oil for a nutty flavor.
Historical Tidbit:
Crepes originated in Brittany, France, and were traditionally served on Candlemas (February 2nd), a Christian holiday. Their round shape and golden color symbolize the sun.
Serving Suggestions/Drink Pairings:
- Sweet: Serve with fresh fruit, whipped cream, Nutella, or jam. Pair with coffee, tea, or sparkling cider.
- Savory: Fill with ham and cheese, sautéed vegetables, or spinach and mushrooms. Pair with a dry white wine or a crisp beer.
Variations:
- Chocolate Crepes: Add 2 tablespoons of cocoa powder to the batter.
- Herb Crepes: Add 1 tablespoon of chopped fresh herbs (such as parsley, chives, or thyme) to the batter for savory crepes.
- Buckwheat Crepes (Galettes): Substitute half of the all-purpose flour with buckwheat flour for a nutty, gluten-free option.
Crepes
This simple crepe recipe is a family favorite – quick, easy, and endlessly versatile! Enjoy them sweet or savory for breakfast, brunch, or dessert.
Servings 4 people
Ingredients
- 2 cups 480ml milk (dairy or non-dairy, see substitutions)
- 1 ½ cups 195g all-purpose flour (see substitutions)
- 3 large eggs
- 2 tablespoons 25g granulated sugar
- ½ teaspoon 2.5ml vanilla extract
- Pinch of salt
- 2 tablespoons 30ml vegetable oil, plus more for cooking
Instructions
- In a blender, combine the milk, flour, eggs, sugar, vanilla extract, and salt.
- Blend until the batter is completely smooth, scraping down the sides if necessary.
- Let the batter rest for at least 5 minutes at room temperature, or up to 2 hours in the refrigerator. This allows the gluten to relax, resulting in more tender crepes.
- Heat a lightly oiled 8-inch non-stick skillet or crepe pan over medium heat. The pan is ready when a drop of water sizzles and evaporates almost immediately.
- Pour about ¼ cup of batter onto the hot pan, immediately tilting and swirling the pan to spread the batter thinly and evenly.
- Cook for 2-3 minutes, or until the edges are set and the underside is lightly golden brown.
- Carefully flip the crepe with a spatula and cook for another 1-2 minutes, or until the second side is also lightly golden brown.
- Slide the cooked crepe onto a plate and repeat with the remaining batter, stacking the crepes as you go. You may need to add a small amount of oil to the pan between crepes to prevent sticking.
Notes
Milk: Whole milk creates a richer crepe, but any milk will work. For a dairy-free option, use almond milk, soy milk, or oat milk.
Flour: All-purpose flour is standard. For a gluten-free option, use a 1:1 gluten-free all-purpose blend.
Oil: Vegetable oil is neutral in flavor, but melted butter works too! If the batter seems too thick, add milk, one tablespoon at a time, until it reaches a thin, pourable consistency.
Troubleshooting: If the crepes are tearing, the pan may be too hot, or the batter may not be thin enough.
Flour: All-purpose flour is standard. For a gluten-free option, use a 1:1 gluten-free all-purpose blend.
Oil: Vegetable oil is neutral in flavor, but melted butter works too! If the batter seems too thick, add milk, one tablespoon at a time, until it reaches a thin, pourable consistency.
Troubleshooting: If the crepes are tearing, the pan may be too hot, or the batter may not be thin enough.