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Delicious homemade crepes ready to be served with various fillings

Easy Crepe

A simple and versatile crepe recipe that transforms breakfast into a delightful experience with endless topping possibilities.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 crepes
Course: Breakfast, Dessert
Cuisine: French
Calories: 100
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup lukewarm water Can substitute with milk for a richer flavor.
  • 1 cup warm milk Almond or oat milk can be used for a vegan version.
  • 4 large eggs A flax egg can substitute for a plant-based option.
  • 4 tablespoons unsalted butter, melted Coconut oil can be used as an alternative.
Dry Ingredients
  • 1 cup all-purpose flour Whole wheat flour can be used for added nutrition.
  • 2 tablespoons granulated sugar Can be left out for savory crepes.
  • 1 pinch sea salt Kosher salt can also work.

Method
 

Preparation
  1. Add the ingredients into a blender in the order they are listed, starting with the wet ingredients. Blend on low speed until combined, then set aside for a few minutes for the bubbles to subside.
  2. Melt a dot of butter in a crepe pan or a 10-inch non-stick skillet over medium heat.
Cooking
  1. Pour about 1/4 cup of batter into the skillet, swirling to coat the bottom evenly. Fill any gaps with a little more batter.
  2. Once the edges are golden, carefully flip the crepe using a thin-edged spatula. Cook for an additional 30 seconds until the second side is golden. Turn the crepe out onto a clean cutting board.
  3. Continue with the remaining batter, adding butter as needed. Allow the crepes to cool at room temperature; they can be stacked.

Notes

Stack cooked crepes between parchment paper to avoid sticking. Use a ladle for even pouring and consistent crepe sizes.