Classic Crepes Recipe

Crepes are delicate, thin pancakes with French origins that have become beloved worldwide for their versatility and elegance. Unlike their fluffier American pancake cousins, crepes are paper-thin with slightly crisp edges and a tender center that makes them perfect for both sweet and savory fillings. Their neutral taste provides the ideal canvas for countless flavor combinations, from simple butter and sugar to elaborate fruit compotes, chocolate spreads, or savory ham and cheese. The process of making crepes may seem intimidating at first, but with a few simple techniques, you'll be creating these impressive, paper-thin delights crepes.

Prep Time: 10 minutes

Rest Time: 30 minutes (for batter)

Cook Time: 20 minutes

Servings: Makes approximately 12-15 crepes (serves 4-6)

Ingredients

2 cups all-purpose flour
4 eggs
1 cup milk
1 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Additional butter for cooking
Optional: 1 tablespoon sugar (for sweet crepes)
Optional: 1 teaspoon vanilla extract (for sweet crepes)

Instructions

In a large mixing bowl, whisk together the flour and eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter and beat until smooth.
Let the batter rest in the refrigerator for at least 30 minutes. This allows the flour to absorb the liquid and the gluten to relax, resulting in more tender crepes.
Heat a lightly buttered 8-inch non-stick skillet or crepe pan over medium-high heat.
Pour approximately 1/4 cup of batter into the center of the pan and tilt the pan in a circular motion to spread the batter evenly. Cook for about 2 minutes, until the bottom is light golden.
Loosen with a spatula, flip and cook the other side for 1-2 minutes. Transfer to a plate.
Continue with the remaining batter, lightly buttering the pan between crepes as needed.

Serving Suggestions

For brunch create a crepe bar with various fillings like fresh berries, whipped cream, chocolate spread, lemon curd, or maple syrup
Roll crepes with sweetened cream cheese and top with fresh fruit and a dusting of powdered sugar
Fold into triangles and drizzle with warm berry compote
For savory options fill with ham, cheese, spinach, or smoked salmon

Tips for Perfect Crepes

For smooth batter: Use a blender to mix ingredients and ensure there are no lumps
For consistent thickness: Use a measuring cup or ladle to pour the same amount of batter each time
For perfect cooking: The pan should be hot enough that the batter sizzles slightly when it hits the surface
For easy flipping: Wait until the edges start to brown and lift slightly from the pan before attempting to flip
For make-ahead convenience: Stack cooled crepes between pieces of wax paper and refrigerate for up to 3 days or freeze for up to 2 months
For reheating: Warm in a low oven wrapped in foil or microwave briefly between damp paper towels

Storage

Store crepes stacked with wax paper between each one in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.