Go Back
Easy Homemade Crepes Recipe Anyone Can Master

Easy Homemade Crepes

This simple crepe recipe produces about 8 thin, flexible crepes with a tender texture and lightly buttery flavor. The batter rests before cooking for smoother crepes that are less likely to tear.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup (125 g) All-purpose flour
  • 2 eggs Large eggs
  • 1/2 cup (120 ml) Milk
  • 1/2 cup (120 ml) Water
  • 1/4 teaspoon Fine salt
  • 2 tablespoons (28 g) Unsalted butter, melted
For the Pan
  • As needed for lightly greasing the pan Unsalted butter
Optional Sweet Crepes
  • 1-2 teaspoons Granulated sugar
  • 1/2 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Whisk the flour and salt together in a mixing bowl. If making sweet crepes, whisk in the optional sugar at this stage.
  2. Add the eggs and approximately half of the milk and water. Whisk until the mixture is fairly smooth, scraping the sides and bottom of the bowl as needed.
  3. Gradually whisk in the remaining milk and water, then stir in the melted butter and optional vanilla. The finished batter should be thin and pourable, similar to heavy cream.
  4. Cover the bowl and rest the batter for 20 to 30 minutes. For advance preparation, refrigerate it for several hours and whisk gently before cooking.
  5. Heat an 8-inch nonstick or well-seasoned skillet over medium heat. Lightly grease the surface with butter, using only enough to leave a thin film.
  6. Pour about 3 tablespoons to 1/4 cup of batter into the center of the hot skillet. Immediately tilt and rotate the pan so the batter spreads into a thin, even layer.
  7. Cook for about 1 to 2 minutes, until the edges look dry and lightly browned and the surface is set. The crepe should release more easily as it finishes cooking.
  8. Loosen the edges with a thin spatula, slide it underneath, and flip the crepe. Cook the second side for about 20 to 60 seconds, then transfer it to a plate.
  9. Continue with the remaining batter, lightly greasing the pan only as needed. Stack the finished crepes and keep them covered so they remain soft and flexible.

Notes

The first crepe is useful for adjusting the pan temperature and batter consistency. Keep the butter in the skillet to a light film because excess fat can make the batter slide unevenly or create greasy, lacy edges. Refrigerate leftover crepes covered for several days and rewarm them gently in a skillet or microwave.