Crepes

Learn how to make Crepes with our Crepe recipe & tutorial! The BEST soft French-style crepes that are thin & delicate and SO easy to make.

Course Breakfast, Brunch, Dessert, Lunch, Snack

Cuisine French

Keyword Crepe Recipe, Crepes

Prep Time 10

Cook Time 30

Resting Time 2

Total Time 2 40

Servings servings

Calories 231kcal

Author Chrissie

Equipment

Ingredients

3 cups milk divided (reserve one cup of milk for later)
4 large eggs
4 tablespoons melted butter
2 cups all purpose flour
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
melted butter for greasing the pan

US Customary - Metric

Instructions

Add all the ingredients to your blender in the order outlined in the recipe (liquid ingredients first), reserving one cup of milk for later.
Blend on low speed until no more lumps remain.
If your blender has an airtight lid, add the lid and place the blender bottle in the fridge for 2 hours (or overnight). If not, place the batter in an airtight container or bowl with a lid. Let the batter rest in the fridge.
Once the batter has rested, add one cup of milk and whisk to combine.
Heat a large skillet or crepe pan (between 9 and 12 inches in size) over medium-high heat. Prepare the melted butter with a pastry brush to grease the pan.
Before cooking the first crepe, brush the hot pan with some melted butter.
Pour about 1/3-1/2 cup of batter into the pan and lift the pan off the heat quickly, swirling the pan around in the air slightly so the batter coats the whole pan.
Place the pan back on the heat and let the crepe cook on the first side for about 1-2 minutes, just until the crepe begins to brown slightly and appears cooked.
Flip the crepe carefully with a large thin spatula or silicone turner. Cook it on the second side for another 1-2 minutes until lightly browned.
Move the crepe to a plate and repeat the process again for each crepe (brush the pan with butter to start). Aim for thin crepes - you should be using about 1/3 cup of batter per crepe, or, depending on the size of your pan, no more than 1/2 cup of batter.
Every time you make another crepe and add it to the stack, flip the stack carefully so the heat is distributed evenly.
Serve the crepes immediately with your favourite fillings and toppings, or store them in the fridge covered in plastic wrap or a clean kitchen towel.

Video

Notes

Storage and Reheating Instructions

To store these crepes, cover them with plastic wrap and store them in the fridge for up to 3 days. Reheat them in the microwave before serving.

Freezer Instructions

To freeze these crepes, place a layer of parchment paper or wax paper between them and then place them in a container or airtight bag. Defrost at room temperature or in the fridge, then reheat before serving.

Nutrition