Easy Crepe Recipe

5 from 8 votes

Make easy homemade crepes with six simple ingredients! These thin, buttery crepes are quick to blend, easy to cook, and delicious with sweet or savory fillings.

Prep Time5

Total Time5

Course: Breakfast, Dessert, Main Course

Cuisine: French

Servings:

Author: Kristyn Merkley

Ingredients

4 eggs
1 cup milk at room temperature
1 cup water
4 tablespoons butter melted
2 cups all-purpose flour
½ teaspoon salt

Instructions

In a medium bowl, whisk together the eggs, milk, water, and butter until well combined. Sift in the flour and salt, a little at a time, mixing well after each addition to form a smooth batter. (Or, pulse ingredients in a blender/food processor for about 10 seconds until batter is smooth.)
Heat a lightly oiled frying pan over medium heat. Pour ¼ cup of the batter into the pan, then gently tilt the pan in a circular motion to spread the batter into a thin, round layer.
Cook the crepe for about two minutes, until bubbles form on the top, then flip and cook for 1-2 minutes on the other side. Serve hot.

Notes

Recipe Tips.

A blender is an easy way to combine the ingredients quickly. Avoid overfilling the blender, and scrape down the sides if needed.
A good nonstick skillet or crepe pan makes it easier to spread the batter and flip the crepes without tearing.
Tilt the pan immediately after pouring so the batter spreads evenly before it starts to set.
If the crepes brown too quickly before they set, lower the heat slightly. Lightly oil the pan between batches as needed.
For more tender crepes, cover the batter and refrigerate it for 30 minutes before cooking. Stir gently before using. You can also prepare the batter the night before and refrigerate it until morning.

Store. Store leftover, unfilled crepes in an airtight container with wax or parchment paper between each crepe. Refrigerate for up to 2 days or freeze for up to 1 month.

Nutrition