Crepes
Ingredients:
3 Tbsp. unsalted butter, + 3 to 4 Tbsp.
1 cup all-purpose flour
1 Tbsp. granulated sugar
1/8 tsp. salt
3/4 cup whole milk, room temperature
1/2 cup water, room temperature
2 large eggs, room temperature
1-1/2 tsp. pure vanilla extract
Detailed Steps:
Melt 3 Tablespoons of butter in the microwave or on the stove. Allow butter to cool.
Combine the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla in a blender or large food processor. Blend on medium-high speed for 20 to 30 seconds until everything is combined. The mixture will be silky-smooth and the consistency of cream.
Cover the blender tightly or pour into a medium bowl, cover tightly, and chill in the refrigerator for 30 to 60 minutes and up to 1 day. After refrigerating, if the batter looks separated, give it a quick stir before cooking.
Place an 8-inch skillet over medium heat and generously grease it with some of the reserved butter. Once the skillet is hot, pour 3 Tbsp. of batter into the center of the pan. Tilt/twirl the pan so the batter stretches as far as it will go. The thinner the crepe, the better the texture.
Cook for 1 to 2 minutes, then flip as soon as the bottom is set. Don’t wait too long to flip crepes or else they will taste rubbery. Cook the other side for 30 seconds until set.
Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe.
If desired, separate each crepe with parchment paper so they do not stick together. If you’re using enough butter in your pan, though, the crepes shouldn’t stick.
Fill/top the crepes with desired fillings & serve.
Prep Time: 40 mins.
Cook Time: 30 mins.
Total Time: 1 hr. 10 mins.
Servings: 14 crepes
Crepes are a versatile and beloved French dish that can be adapted to numerous sweet and savory fillings, making them perfect for breakfast, brunch, or dessert. The batter's silky-smooth texture comes from carefully blending melted butter, flour, sugar, salt, milk, water, eggs, and vanilla, which ensures a delicate consistency similar to cream. Resting the batter in the refrigerator for 30 to 60 minutes (or up to a day) is essential as it helps hydrate the flour fully and improve texture, resulting in tender and supple crepes. Using an 8-inch skillet and generous butter for greasing allows the batter to spread thinly and evenly, which is key to achieving the ideal crepe texture—light and slightly crisp around the edges but soft in the center. Cooking each side carefully for 1 to 2 minutes and flipping promptly prevents rubbery crepes. Separating finished crepes with parchment paper minimizes sticking during stacking. For fillings, popular sweet options include fresh fruits, whipped cream, Nutella, honey, or lemon juice and sugar. Savory crepes can be made by adding cheese, ham, spinach, mushrooms, or eggs for a hearty meal. Due to their thinness, crepes cook quickly, so keeping the skillet hot yet controlled is crucial to prevent burning or uneven cooking. This classic recipe is flexible, allowing home cooks to customize flavor by adding ingredients like cinnamon or citrus zest to the batter. The use of both milk and water balances richness and tenderness, while vanilla extract adds a subtle aroma that enhances both sweet and neutral fillings. Making homemade crepes can be a fun culinary project and a gateway to exploring global crepe variations such as buckwheat galettes, Russian blini, or Japanese okonomiyaki. Overall, mastering this crepe recipe provides a reliable foundation for countless delicious meals and desserts, elevating your cooking repertoire with a simple yet elegant French classic.
