Crepes

This simple crepe recipe is a family favorite – quick, easy, and endlessly versatile! Enjoy them sweet or savory for breakfast, brunch, or dessert.

Course Breakfast

Cuisine French

Keyword Breakfast

Prep Time 5

Cook Time 20

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.