Description
These homemade crepes are light, thin, and buttery—perfect for sweet or savory fillings. With just a few basic ingredients and simple steps, you can make amazing crepes right in your own kitchen.
Ingredients
- 2 large eggs
- 1 ½ cups (360 ml) milk
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract (optional, for sweet crepes)
- 1 cup (130 g) all-purpose flour
- 2 tablespoons unsalted butter (melted), plus more for the pan
Instructions
- In a large mixing bowl, whisk together eggs, milk, sugar, salt, and vanilla extract (if using).
- Sift in the flour gradually while whisking to avoid lumps. Mix until smooth.
- Add the melted butter and whisk until well incorporated.
- Strain the batter through a fine mesh sieve for a smooth consistency.
- Cover and rest the batter in the fridge for at least 30 minutes (or up to overnight).
- Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter.
- Pour about ¼ cup of batter into the pan, swirling to coat the surface evenly.
- Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly golden.
- Flip the crepe and cook the other side for another 30 seconds to 1 minute.
- Transfer to a plate and repeat with remaining batter, greasing the pan as needed.
Notes
- Letting the batter rest improves texture and flavor.
- Use a blender for an even smoother batter.
- Adjust the consistency with a splash of milk if the batter is too thick.
- Crepes can be made ahead and stored in the fridge or freezer with parchment between layers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 110
- Sugar: 2g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
