Description
Light, delicate, and endlessly versatile, these classic French crepes are perfect for sweet or savory fillings and take just minutes to make.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
Instructions
- Heat a nonstick skillet or crepe pan over medium heat. Lightly grease with butter or oil.
- In a bowl, whisk together flour and salt. Add eggs, milk, water, and melted butter. Whisk until smooth or use a blender.
- Ensure pan is evenly heated. Test with a drop of water; it should sizzle.
- Pour 1/4 cup of batter into center of pan. Immediately swirl to coat bottom evenly.
- Cook for 30–45 seconds until edges lift and bottom is golden. Flip and cook other side for 15–20 seconds.
- Transfer to plate, cover with towel, and repeat with remaining batter.
- Fill crepes as desired and serve warm.
Notes
- Rest the batter for at least 30 minutes for best texture.
- Use parchment paper between crepes to prevent sticking.
- Crepes can be frozen and reheated easily.
Nutrition
- Serving Size: 1 crepe
- Calories: 150
- Sugar: 2g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 60mg
Keywords: crepes, French crepes, sweet crepes, savory crepes, breakfast recipe