why make this recipe
Crepes are a delightful addition to any meal. They can be sweet or savory, making them perfect for breakfast, lunch, dinner, or dessert. This recipe for the BEST crepes ensures that you get silky smooth, thin pancakes that everyone will love. Whether topped with fresh fruit and whipped cream or filled with ham and cheese, these crepes will impress your family and friends.
how to make The BEST Crepes
Ingredients:
- 1 cup all-purpose flour
- 2 large eggs
- 0.5 cup water
- 0.75 cup milk
- 2 tablespoons melted butter
- 0.25 teaspoon salt
- 1 tablespoon sugar (optional, for sweet crepes)
- 0.5 teaspoon vanilla extract (optional)
Directions:
- In a blender or mixing bowl, combine the flour, eggs, milk, water, melted butter, salt, and optional sugar and vanilla. Blend until smooth with no lumps.
- Let the batter rest for at least 30 minutes at room temperature or up to overnight in the refrigerator.
- Heat a non-stick skillet or crepe pan over medium heat and lightly grease it.
- Pour 1/4 cup of batter into the center, swirling the pan immediately to spread the batter evenly.
- Cook for 1–2 minutes until the edges lift and the underside is golden. Flip and cook for another 30 seconds.
- Transfer cooked crepes to a plate and cover to keep warm while you finish the batch.
- Serve with your favorite sweet or savory fillings. Enjoy!
how to serve The BEST Crepes
Crepes can be served in many ways. For a sweet treat, fill them with fresh fruits, whipped cream, Nutella, or a sprinkle of powdered sugar. For a savory option, try filling them with cheese, ham, sautéed vegetables, or even scrambled eggs. Roll or fold them into quarters and serve hot.
how to store The BEST Crepes
If you have leftover crepes, store them in an airtight container in the refrigerator. They will keep well for up to three days. To reheat, place them in a skillet for a minute on each side or microwave them for about 15 seconds until warm.
tips to make The BEST Crepes
- Make sure to let the batter rest. This helps to create a smoother texture.
- Use a non-stick skillet to prevent sticking.
- Control the heat. Too hot of a pan can burn the crepes, while too cool will not cook them properly.
- Experiment with different fillings to find your favorite combination.
variation (if any)
You can easily modify this recipe to make gluten-free crepes by using a gluten-free flour blend. For a richer flavor, try adding some cocoa powder for chocolate crepes or replace milk with almond or coconut milk for a different taste.
FAQs
1. Can I freeze crepes?
Yes, you can freeze crepes. Place a piece of parchment paper between each crepe to prevent them from sticking together, then store them in a freezer-safe bag.
2. How thin should I spread the batter?
Aim for a very thin layer. A good crepe should be almost see-through once cooked.
3. Can I make crepes in advance?
Absolutely! You can cook crepes ahead of time and store them in the refrigerator or freezer. Just ensure they are covered to avoid drying out.
Crepes
Ingredients
Method
- In a blender or mixing bowl, combine the flour, eggs, milk, water, melted butter, salt, and optional sugar and vanilla. Blend until smooth with no lumps.
- Let the batter rest for at least 30 minutes at room temperature or up to overnight in the refrigerator.
- Heat a non-stick skillet or crepe pan over medium heat and lightly grease it.
- Pour 1/4 cup of batter into the center, swirling the pan immediately to spread the batter evenly.
- Cook for 1–2 minutes until the edges lift and the underside is golden. Flip and cook for another 30 seconds.
- Transfer cooked crepes to a plate and cover to keep warm while you finish the batch.
- Serve with your favorite sweet or savory fillings. Enjoy!
