Description
This easy crepes recipe is perfect for breakfast, brunch, or dessert. These light, delicate, and slightly buttery crepes can be filled with sweet or savory ingredients, making them incredibly versatile. Whether you prefer classic sugar and lemon, fresh fruit, or a rich Nutella filling, this foolproof recipe ensures perfect crepes every time!
Ingredients
Scale
For the Crepe Batter:
- 1 cup (120g) all-purpose flour
- 2 large eggs
- 1 ¼ cups (300ml) milk
- 2 tbsp melted butter (plus extra for cooking)
- 1 tbsp sugar (omit for savory crepes)
- ½ tsp vanilla extract (optional, for sweet crepes)
- ¼ tsp salt
Optional Toppings & Fillings:
- Fresh fruits (strawberries, bananas, blueberries)
- Nutella or chocolate spread
- Whipped cream
- Powdered sugar
- Maple syrup or honey
- Lemon juice and sugar
- Ham and cheese (for savory crepes)
Instructions
Prepare the Batter:
- In a large mixing bowl, whisk together the flour and salt.
- In a separate bowl, beat the eggs and add the milk, melted butter, sugar (if using), and vanilla extract.
- Gradually add the wet ingredients to the flour, whisking continuously until smooth.
- Let the batter rest for 15-30 minutes (optional but recommended for softer crepes).
Cook the Crepes:
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with butter.
- Pour about ¼ cup of batter into the pan, swirling to spread it thinly and evenly.
- Cook for about 1-2 minutes until the edges start to lift and the bottom is golden.
- Flip carefully and cook for another 30-60 seconds on the other side.
- Transfer to a plate and repeat with the remaining batter, greasing the pan as needed.
Fill & Serve:
- Add your desired fillings while the crepe is warm.
- Fold or roll the crepe and top with extra ingredients like powdered sugar, syrup, or whipped cream.
- Serve immediately and enjoy!
Notes
- Resting the batter improves texture but can be skipped if you’re in a hurry.
- For extra thin crepes, add 1-2 tbsp more milk.
- Use a non-stick pan for the best results and minimal sticking.
- Crepes can be stored in the fridge for up to 2 days or frozen for up to a month.
- Reheat in a dry pan or microwave for a few seconds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Dessert
- Method: Stovetop
- Cuisine: French
Keywords: crepes recipe, easy crepes, best crepes, homemade crepes, French crepes, breakfast crepes, sweet crepes, savory crepes