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4.91 from 21 votes

Crepes

I love eating crepes for breakfast. With this easy crepe recipe you will be making crepes in no time. What is your favorite way to eat crepes? Sweet? Savory? There are so many possible ways to eat crepes.
Prep Time10 mins
Cook Time10 mins
Resting time (optional)1 hr
Total Time1 hr 20 mins
Course: Breakfast
Cuisine: American, French
Keyword: basic, easy, soft, sweet
Servings: 8 crepes
Calories: 112kcal
Author: Matt Taylor

Equipment

  • Non-stick skillet or crepe pan
  • Crepe maker
  • Hand mixer or whisk
  • Bowl
  • Spatula

Ingredients

Crepe Batter

  • 2 large eggs
  • 1 1/2 cups of milk 2%, 1%, Whole (355ml)
  • 1 tsp. of canola or vegetable oil or one Tbsp. of butter, melted (5ml)
  • 1 cup of all-purpose flour (plain) 120g
  • 1/4 tsp. of salt (1g) or 1/2 tsp. for savory (2g)
  • 1 tsp. vanilla extract for sweet (5ml)
  • 1 Tbsp. of granulated sugar for sweet (12.5g)

Toppings

  • strawberries, whipped cream, raspberries, Nutella, powdered sugar, etc.

Instructions

  • If using a blender, put all the ingredients in the blender and blend on medium speed until well combined, about 30 seconds to a minute.
  • If using a mixer, add the eggs, milk, and oil to a bowl and whisk or mix them really well. Add a tablespoon of melted butter instead of the oil if you like.
    Then pour in the flour, sugar, vanilla extract, and salt. If making savory crepes leave out the vanilla extract and the sugar. Mix until well combined. If the batter isn't runny add a bit more milk or some water to thin it out.
  • Cover the bowl of crepe batter and place it in the fridge for 1 hour to allow the gluten to relax. Or you can skip this step if you don't have the time. The resting period produces a more tender and delicate crepe which isn't prone to tearing on the pan.
  • Turn the burner on the stovetop to medium heat. Add some butter to a non-stick skillet or crepe pan or optionally crepe maker and let it melt.
    Raise the pan off the heat and tilt it, pour about 1/4 cup of batter onto the middle of the pan. Tilt the pan in a circular motion, so the batter covers the whole bottom of the pan. Place the pan on the heat again. Cook the crepe for about 1 minute or so on this side, until the top gets nice and dry.
  • Flip it over and then cook the other side for about 10 to 20 seconds, then flip it one more time and you will see nice cook marks on your crepe.
    Next stack them on a plate.
  • Time to add some toppings! There are a variety of toppings and fillings you can use, Nutella, fruit, powdered sugar, whipped cream, maple syrup, etc. Fold the crepe in half and then half again creating a triangle and top with your favorite toppings.
    Or place the toppings in the center and roll them up. Then place some more on top. It is totally up to you.
  • There you go, super easy homemade crepes which taste amazing! Enjoy!

Notes

Note - These nutritional facts are based on a plain crepe. They will be higher depending on what toppings you use.