Name: Easy Homemade Crepes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: French
Ingredients: 1 cup all-purpose flour; 2 large eggs; 1 1/2 cups milk; 2 tablespoons melted butter (plus more for the pan); 1 tablespoon granulated sugar; 1/4 teaspoon salt; 1 teaspoon vanilla extract (optional, for sweet crepes)

Description

This easy homemade crepes recipe yields thin, delicate French-style crepes perfect for breakfast or dessert. Made with simple pantry ingredients like flour, eggs, and milk, these crepes can be quickly cooked on the stovetop and served with sweet or savory fillings to suit your taste.

Ingredients

Scale

Crepe Batter

1 cup all-purpose flour
2 large eggs
1 1/2 cups milk
2 tablespoons melted butter (plus more for the pan)
1 tablespoon granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract (optional, for sweet crepes)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the batter. In a blender or mixing bowl, combine the flour, eggs, milk, melted butter, sugar, salt, and vanilla extract if using. Blend or whisk until the mixture is completely smooth and free of lumps.
Let batter rest. Allow the batter to rest for at least 20 to 30 minutes at room temperature, or refrigerate for up to 1 hour. This helps to improve texture and prevents tearing during cooking.
Heat the pan. Place a nonstick skillet or crepe pan over medium heat and lightly coat it with butter to prevent sticking.
Cook the crepes. Pour about 1/4 cup of batter into the center of the hot pan. Immediately tilt and rotate the pan to spread the batter evenly into a thin layer.
Cook first side. Let the crepe cook for 1 to 2 minutes until the edges start to lift from the pan and the bottom turns a light golden color.
Flip the crepe. Use a spatula to gently flip the crepe and cook the second side for 30 to 60 seconds until lightly browned.
Repeat and serve. Transfer the cooked crepe to a plate and repeat the process with remaining batter, buttering the pan as needed. Serve warm with your favorite sweet or savory fillings and toppings.

Notes

Crepes can be made ahead and stored in the refrigerator for up to 3 days or in the freezer for up to 2 months.
When stacking crepes for storage, place parchment paper between each one to prevent sticking.
Use less sugar and omit vanilla extract for savory crepes, ideal for fillings like ham, cheese, or vegetables.