Description
A simple and versatile basic crepe batter that yields thin, delicate crepes perfect for sweet or savory fillings.
Ingredients
- 2 cups all-purpose flour
- 3 cups milk
- 4 large eggs
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons melted butter
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together the flour, sugar, and salt.
- Add the eggs and half of the milk, whisking until smooth.
- Gradually add the remaining milk while whisking to create a thin batter.
- Stir in the melted butter and mix well.
- Let the batter rest for 15–20 minutes.
- Heat a nonstick pan over medium heat and lightly grease with butter or oil.
- Pour a small ladle of batter into the pan, swirling to coat evenly.
- Cook for about 1–2 minutes until the edges lift, then flip and cook for another minute.
- Repeat with the remaining batter, stacking the crepes on a plate.
Notes
- Resting the batter helps create smoother crepes.
- Adjust thickness by adding a little more milk if needed.
- Use for both sweet and savory fillings.
- Store leftover crepes in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan Fry
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 90 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 55 mg
