You can use your favourite ingredients and toppings with this simple crepe recipe. Watch the helpful video lesson above and read the steps and recipe notes below before you start.
"
Ingredient
– 3 Tablespoons (43g) unsalted butter, plus 3–4 more Tablespoons (43g to 56g) for the pan– 1 cup (125g) all-purpose flour (spooned & leveled)– 1 Tablespoon granulated sugar– 1/8 teaspoon salt– 3/4 cup (180ml) whole milk, at room temperature*– 1/2 cup (120ml) water, at room temperature– 2 large eggs, at room temperature– 1 and 1/2 teaspoons pure vanilla extract
Ingredient
Watch the video lesson and read my success tips before starting. Heat 3 tablespoons butter in the microwave or stove. Cool for 5 minutes before using. Leftover butter goes to the skillet.
Step 1
Step 1
Instructions
Blend or process cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla. Use a large bowl to whisk by hand instead of a mixer or food processor. Combine for 20–30 seconds on medium-high speed.
Step 2
Step 2
It will be silky and creamy. Fill a medium bowl or cover the blender and refrigerate for 30–60 minutes or overnight. (If batter seems divided after refrigerating, combine briefly before cooking.)
Step 3
Step 3
Make crepes. Grease pan with leftover butter between crepes. Grease an 8-inch pan with reserved butter over medium heat. Make thin crepes in a bigger skillet.
Step 4
Step 4
After heating the pan, pour 3–4 tablespoons (closer to 3) of batter into the centre. Turning the pan stretches batter. Thinner crepes feel better. When bottom sets, turn after 1–2 minutes.
Step 5
Step 5
Flip crepes promptly to avoid rubberiness. Cook opposite side 30 seconds to set. Butter the pan and repeat with the remaining batter, placing the cooked crepe on a big platter.
Step 6
Step 6
Put parchment paper between crepes to prevent sticking. However, enough butter in your skillet should prevent crepes from sticking. Fill crepes. Though good at room temperature, I like them heated.
Step 7
Step 7
See my filling suggestions or recipe notes. Put two spoonfuls of filling in the crepe's centre. Cover all sides. Melted chocolate, peanut butter, or confectioners' sugar complement crepes. Pesto or hollandaise are savoury.
Step 8
Step 8
In an airtight container, unfilled crepes last one day in the fridge or one month in the freezer. Freeze each between little parchment paper sheets to avoid sticking. Parchment-lined big zipped bag frozen.