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Classic Crepes

Classic Crepes
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Master the art of Classic Crepes with this easy step-by-step recipe. These thin, tender pancakes make a perfect base for sweet or savory fillings, ideal for breakfast, brunch, or dessert. Made with simple, fresh ingredients and cooked to delicate perfection, these crepes are light, versatile, and delicious every time.

Ingredients

Scale

Basic Ingredients

  • 1 cup all-purpose flour (sifted)
  • 2 large eggs
  • 1 cup milk
  • 2 tablespoons melted butter
  • 1 tablespoon sugar (optional, for sweet crepes)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract (optional, for sweet crepes)

Instructions

  1. Prepare the Batter: In a mixing bowl, whisk together the sifted flour, sugar (if using), and salt. In another bowl, beat the eggs with the milk and vanilla extract. Slowly pour the wet ingredients into the dry while whisking continuously to avoid lumps. Stir in the melted butter until the batter is smooth and slightly runny. Let it rest for at least 30 minutes to improve texture.
  2. Heat the Pan: Place a non-stick skillet or crepe pan over medium heat and lightly grease it with butter or oil. The pan should be hot but not smoking to ensure even cooking without burning.
  3. Cook Each Crepe: Pour about 1/4 cup of batter into the center of the pan. Immediately tilt and rotate the pan in a circular motion to spread the batter thinly and evenly. Cook for 1-2 minutes or until the edges look dry and the bottom is light golden brown.
  4. Flip and Finish: Use a thin spatula or your fingers to gently lift the edges, then flip the crepe carefully. Cook for another 20 to 30 seconds until set but still soft. Transfer to a plate and cover with foil to keep warm. Repeat with remaining batter.

Notes

  • Rest your batter for at least 30 minutes to achieve smoother crepes with better texture.
  • Use a non-stick pan for easy flipping and to prevent sticking.
  • Cook crepes at medium heat – too hot will burn them, too low will prevent proper setting.
  • Lightly grease the pan using a paper towel to spread butter evenly without excess.
  • If batter is too thick, thin it with a tablespoon of milk until it pours easily.

Nutrition

Keywords: classic crepes, French crepes, breakfast crepes, thin pancakes, sweet crepes, savory crepes, easy crepe recipe

Find it online: https://marybaking.com/classic-crepes/