French Crepes
If you've ever wanted to know how to make crepes, this easy Crepes Recipe results in the most wonderfully thin, delicate crepes that can be be made sweet or savory in a blender and served for breakfast, brunch, lunch, dinner, or dessert. They are even a great make-ahead option and freeze well! I'm sharing how to make crepes and all my crepe tips and filling ideas for the best French crepes!
Servings: 8 servings
Calories: 142kcal
Ingredients
- 2 large eggs
- ¾ cup milk
- ½ cup water
- 1 cup all-purpose flour
- 2 ½ Tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 3 Tablespoons salted butter, melted
Instructions
- Combine all of the ingredients in a blender and pulse for 10 seconds until smooth. Let the batter rest for 10 minutes (or up to 48 hours in the fridge).
- Heat a crepe pan or nonstick pan over medium heat. You may need to add a little butter to the pan and swirl it to coat the bottom before cooking your first crepe.
- Pour about ¼ cup of batter into the hot pan, tilting and swirling the pan while pouring, to cover the bottom of the pan in a thin, even layer of crepe batter. Let it cook for about 30 seconds until lightly browned around the edges and the top has lost its glossy wet sheen, then carefully flip with a crepe spatula or other flat tool and cook on the other side for about 10 seconds. Remove to a plate and repeat with remaining crepe batter.
- Serve with your favorite crepe fillings.
Video
Notes
After the crepes have cooled completely, you can store them in a freezer-safe ziploc bag in the refrigerator for up to five days or in the freezer for up to two months. Place sheets of parchment or waxed paper between each crepe before freezing. We like to reheat our crepes in the microwave for a few seconds until warm and pliable again.
For savory crepes, decrease the sugar to 1 teaspoon, omit the vanilla completely, and add ¼ teaspoon salt and ¼ cup chopped fresh herbs (chives are my favorite for savory crepes).
Recipe from Alton Brown.
Nutrition
Calories: 142kcal | Carbohydrates: 17g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 66mg | Potassium: 66mg | Fiber: 1g | Sugar: 5g | Vitamin A: 236IU | Calcium: 37mg | Iron: 1mg