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Delicious Crepes Recipe

This Delicious Crepes Recipe is an easy, foolproof way to make thin, soft, and perfectly golden crepes at home. Ideal for sweet or savory fillings, these classic crepes are quick to prepare, versatile, and perfect for breakfast, brunch, or dessert.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 4
Calories 110 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1¼ cups milk whole or 2%
  • 2 tablespoons unsalted butter melted (plus more for the pan)
  • 1 tablespoon granulated sugar optional, for sweet crepes
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract optional, for sweet crepes
  • 1 –2 tablespoons water or milk as needed, to adjust batter consistency

Instructions
 

Prepare the batter:

  • In a mixing bowl, whisk together the flour, sugar (if using), and salt.

Add wet ingredients:

  • Add the eggs and whisk until combined. Gradually pour in the milk, whisking constantly to prevent lumps.

Finish the batter:

  • Whisk in the melted butter and vanilla extract (if using). The batter should be thin and smooth, similar to heavy cream. Add water or milk if needed.

Rest the batter:

  • Let the batter rest for at least 20–30 minutes at room temperature or in the refrigerator. This helps create tender crepes.

Heat the pan:

  • Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with butter.

Cook the crepes:

  • Pour about ¼ cup of batter into the center of the pan. Quickly tilt and swirl the pan to spread the batter evenly. Cook for 45–60 seconds until the edges lift and the bottom is lightly golden.

Flip and finish:

  • Flip the crepe carefully and cook the second side for 10–20 seconds. Remove and place on a plate. Repeat with remaining batter.

Serve:

  • Serve warm with your favorite sweet or savory fillings.

Notes

  • Storage: Cooked crepes can be stored in the refrigerator for up to 2 days, stacked with parchment paper between each crepe.
  • Freezing: Crepes freeze well for up to 2 months. Thaw overnight in the refrigerator before reheating.
  • Variations: For savory crepes, omit sugar and vanilla.
  • For gluten-free crepes, use a gluten-free all-purpose flour blend.
  • Tips: Keep the pan lightly greased and adjust heat as needed to prevent burning.