Easy Crepe Recipe

5 from 8 votes

Crepes Recipe makes thin, tender crepes with eggs, milk, water, melted butter, flour, and salt, perfect for 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
1/2 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 1/4 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.

Sift in the flour a little at a time to help keep the batter smooth.
Use a blender or food processor for about 10 seconds if you want an extra quick, smooth batter.
Lightly oil the pan so the crepes release easily without becoming greasy.
Pour in 1/4 cup batter and tilt the pan right away to create a thin, even layer.
Make-ahead tip: cook crepes ahead and stack them with parchment between layers, then refrigerate until ready to reheat and fill.

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