Quick to prepare and endlessly versatile, crêpes are the perfect foundation for both sweet and savory fillings. This basic crêpe recipe delivers a thin, delicate pancake that pairs beautifully with everything from Nutella to ham and cheese.

• Cuisine: French
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 8 crêpes

Why You’ll Love This Recipe

• Simple ingredients: No need for a trip to a specialty store.
• Customizable: Fill them with anything you like, sweet or savory.
• Quick and easy: Ready to eat in just 30 minutes.

Ingredients

• 2 large eggs: The foundation of the batter, providing structure and richness.
• ½ cup milk: Contributes to the crêpe’s tender texture.
• ½ cup water: Lightens the batter for a thinner crêpe.
• ¼ teaspoon salt: Enhances the flavor of the crêpes.
• 1 cup all-purpose flour: The primary dry ingredient giving the batter form.
• 2 tablespoons butter, melted: Adds flavor and aids in non-stick cooking. Substitute with oil if needed.

How to Make It

Step 1: Combine the Wet Ingredients

In a large bowl, whisk together the eggs, milk, and water until well combined. This forms the liquid base that will hydrate the flour, creating a smooth batter.

Step 2: Mix in the Dry Ingredients

Gradually add the flour and salt to the wet mixture, whisking until the batter is smooth and lump-free. This ensures your crêpes have a uniform texture. Let the batter rest for at least 15 minutes if possible; it helps create tender crêpes by allowing the gluten to relax.

Step 3: Prep the Pan

Heat a non-stick skillet over medium-high heat and coat with a thin layer of melted butter. This prevents sticking and adds a hint of buttery flavor to each crêpe.

Step 4: Cook the Crêpes

Pour about 1/4 cup of batter into the center of the pan, tilting and rotating to spread it evenly into a thin circle. Cook until the edges begin to lift and the underside is golden brown, about 1-2 minutes. Flip carefully and cook the other side until it’s lightly browned. Adjust the heat as necessary to maintain an even cooking temperature.

Recipe FAQs

Can I make the batter ahead of time?

Yes, you can make the batter up to a day in advance. Store it covered in the refrigerator. If it thickens too much, simply whisk in a splash of milk or water before cooking.

How do I prevent my crêpes from tearing?

Ensure your pan is properly preheated and lightly greased before adding the batter. If the crêpes still tear, try slightly reducing the heat or allowing the batter to rest longer before cooking.

What’s the best way to store leftover crêpes?

Layer the cooked crêpes between sheets of parchment or wax paper to prevent sticking, then wrap them tightly in plastic wrap or store them in an airtight container in the refrigerator for up to 3 days.