Easy Crepes
My mama first taught me how to make crepes when I was 12 years old. But not with exact measurements. No, just eyeballing for the right texture and consistency. Consider this your ultimate, expert guide to making easy crepes!
Ingredients
- 2½ cups whole milk warm
- 2½ cups all-purpose flour
- 5 large eggs room temperature
- 1/2 cup water
- 6 Tablespoons melted butter
- 3 Tablespoons granulated sugar
- 2 teaspoons vanilla extract, skip if making savory crepes
- 1/4 teaspoons sea salt
Click between "US Customary" or "Metric" button above to switch between conversions. For precise results, it's recommended to weigh your dry ingredients using a digital scale in grams as measuring in cups can have uncertainties.
Instructions
- In a blender, combine all the ingredients together, starting with the wet ingredients first and then the dry. Blend for about a minute on low speed until smooth and bubbly. Set aside and let it rest for at least 20 minutes.2½ cups all-purpose flour, 2½ cups whole milk, 5 large eggs, 6 Tablespoons melted butter, 3 Tablespoons granulated sugar, 1/4 teaspoons sea salt, 1/2 cup water
- Heat a large pan on medium heat. I used 12-inch crepe pan. If the pan you're using is 10 to 12 inches, use a 1/2 dry measuring cup to portion out each crepe. If the pan you're using is 8-inches, use a 1/3 or 1/4 dry measuring cup.
- First, lightly brush the pan with melted butter. Then, pour the batter into the top right corner of the pan. Then, quickly swirl the pan in a circular letter "o" motion to cover the batter on the bottom of the pan.
- Cook the first side for about 1 minute until you see the edges begin to lift from the pan. Then, flip to reveal the golden crepe and cook the second side for about 45 seconds. Set aside on a wooden board to cool.
- Repeat until you run out of batter, coating the pan with melted butter as needed, as you notice the crepes start to look matte and dry.
Notes
- You don’t need a fancy crepe pan to make amazing crepes at home. A non-stick skillet and thin spatula does the trick! This recipe makes about 15, 10-inch crepes. I used a 12-inch, non-stick crepe pan I found at Home Goods. The amount of crepes per serving will depend on the size of you pan.
- Crepes store well at room temperature. Once cooled, cover completely in plastic wrap to lock in moisture and prevent the edges from drying out. For maximum freshness and soft texture, best enjoyed same day.
Nutrition
Calories: 133kcalCarbohydrates: 20gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 67mgSodium: 79mgPotassium: 106mgFiber: 1gSugar: 4gVitamin A: 156IUCalcium: 63mgIron: 1mg
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer Have you tried this recipe?Please leave a comment/review below!